- Sanitizers
Observation: Bleach sanitizer measured at 10 ppm
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: No CFPM on site
- Using a handwashing sink- operation and maintenance
Observation:Hand sink in service area is not accessible as there is a bucket of sanitizer sitting in basin. Staff removed from sink. Corrected
- Demonstration of Knowledge
Observation: Person in charge unable to demonstrate knowledge as required by Food Code. This includes cooking and cooling temperatures.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Cooked tongue in basement walk in cooler temped 54 degrees
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw pork stored above pork in cooler. Staff moved pork to alternate cooler during inspection
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: Various items are not date marked for keeping over 24 hours. Staff date marked during inspection.
- Safe, unadulterated, honestly presented
Observation: Dented can in basement storage. Staff voluntarily discarded during inspection.
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12/28/2015 | Regular |
- Foods are cooled using appropriate methods
Observation: One large container of food was not cooled properly in the fridge units. Place items in the freezer unit then once the items are cooled to 41 degrees F the items can then be placed back into the fridge units.
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07/09/2015 | Physical Recheck |
- Demonstration of Knowledge
Observation: The person in charge did not know food safety 101 requirements.
- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping cloths were not being placed into sanitizer after each use.
- Handwashing signage
Observation: The hand sinks did not have hand wash signs placed by them. I provided hand wash signs and the person in charge placed them by each hand sink.
- Posting inspection reports
Observation: The most recent inspection was not posted.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: The facility does not have a certified food protection manager on site.
- Protecting food from environmental contamination
Observation: Scoops in some foods did not have handles on them. Onions were setting on the floor in the food prep area.
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: The two upright units in the prep area were holding foods at 44-50 degrees F. Several meat products were discarded.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: Ice scoops were damaged/uncleanable and the carrot cutter units were not clean to sight. Several utensil in the storage bins were not clean to sight.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: The facility does not have a thin tipped thermometer.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Several areas of the facility were not clean to sight (non-food contact surfaces).
- When to wash
Observation: Employees were not washing hands when entering the food prep area.
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips to test quat sanitizer with.
- The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
Observation: The facility does not have a sick policy in place.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrhea vomit clean up plan. I provided a noro clean up document and the person in charge stated they would copy it and put into protocols.
- Food storage containers identified with common name of food
Observation: Food containers were not labeled with common food names.
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Observation: The precooked meat products were not date marked.
- Foods are cooled using appropriate methods
Observation: Cut meat was being placed into 5 gallon buckets and then placed into an upright fridge unit. Use the freezer cold wands, or ice ect to cool the meat.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
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06/26/2015 | Regular |
- Effectively washing equipment and utensils
Observation:Warewashing procedure must be wash, rinse, sanitize, air dry
- Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures
Observation:Insufficient cooling capacity for volume of food
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation:Large quantities of hot foods not being cooled properly
- Refuse, recyclables, and returnables
storage, maintenance, and removal
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation:Raw meats stored above lettuce.
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11/13/2014 | Regular |
- Toilet room
receptacle, enclosed, fixtures clean
- Backflow protection
air gap, device standard, when required
- Food storage containers identified with common name of food
Label food containers
- Food temperature measuring devices are provided and readily accessible
Provide thermometers in all cold hold units
- Food is properly labeled
Label food containers
- Material characteristics of non-food contact surfaces
Shelving, drawers, counters, etc. must be smooth and easy to clean.
- Linens- cleaning and storage
Maintain all food contact surfaces to be smooth and easy to clean. Store clean utensils, food containers, etc. on smooth easy to clean surfaces. Only use equipment that can be easily cleaned in the warewash sink.
- Handwashing cleanser, availability
- Physical facilities maintained clean: Cleaning frequency, restrictions, and methods
- Hand drying provided
- Ventilation hood system and filters designed to be cleanable, prevent dripping, and are adequate to prevent grease or condensation from collecting on walls and ceilings
Install vent hood filters in the entire hood.
- Cutting surfaces maintained
Maintain all food contact surfaces to be smooth and easy to clean. Store clean utensils, food containers, etc. on smooth easy to clean surfaces. Only use equipment that can be easily cleaned in the warewash sink.
- Refuse, recyclables, and returnables
materials, design, construction, and installation
- Cleaning of cooking and baking equipment
Maintain all food contact surfaces to be smooth and easy to clean. Store clean utensils, food containers, etc. on smooth easy to clean surfaces. Only use equipment that can be easily cleaned in the warewash sink.
- Drying mops
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11/12/2013 | Routine |
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