Food is properly labeled Foods shall be declared with the common name of product in at least English on bulk repackaged foods. Request ingredients and allergens for consumer self service items like baked goods, to be held at register for customer request.
Food storage containers identified with common name of food Foods shall be declared with the common name of product in at least English on bulk repackaged foods. Request ingredients and allergens for consumer self service items like baked goods, to be held at register for customer request.
Handwashing signage Hand sink in prep kitchen shall have hand sign declaring sink for hand washing.
Disclosure of menu items offered or served raw or undercooked Firm sells two types ceiveche that contains raw products- Consumer advisory needed and identify the two ceiveche dishes as raw or undercooked. Handout given.
Roasts held at a temperature of 130°F or above Two meat products stored in warmer 108F, voluntarily discarded corrected on-site.
Using a handwashing sink- operation and maintenance Hand sink blocked with dishes at time of inspection. Employee stated that three compartment sink was also used for hand washing.
Frozen PHF/TCS foods are properly slacked and thawed Thawing seafood at room temperature, thaw under cold running water or in coolers.
Test kit provided and used to measure sanitizing solution concentration Chlorine test kit needed to check concentration of sanitizer.
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