El Mariachi Family Restaurant, 523 Erie St, Storm Lake, IA 50588 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- When to wash
Observation: Not clear on when to wash hands. Wash hands in handwash sink before putting on gloves.
- Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
Observation: Raw meat stored over vegetables, refried beans and rice. Meat is now stored in one section, produce in another section and reheat separate.
- 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
Observation: Kitchen exhaust system has grease build-up.
- Demonstration of Knowledge
Observation: In speaking to Roberto many different problems have come up. Training was needed. Left flyers on Cooling, Reheating, Employee health and 3 compartment sink signs.
- Handwashing cleanser, availability
Observation:No soap available at handsink. Hand soap is now provided.
- Storage and maintenance of wet and dry wiping cloths
Observation: No sanitizer bucket for the wiping cloths. Bucket was made up.
- PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
Observation: Temperature on reheated beans and rice were 117 degrees. Cheese was 97 degrees after 1 1/2 hours. Reheated all three products to 187 degrees and put in the warmer.
- Foods are cooled using appropriate methods
Observation: Refried beans were cooled in large metal pans. Cool beans in smaller amounts (2 inches) metal pans with no lid and stir to cool.
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: No thin tip thermometers for checking temperature of thin meats. He will purchase.
- Responsibility of food employees and conditional employees to report
Observation: Limited knowledge on Employee health and reporting. Left 1B form.
- Hand drying provided
Observation: No paper towel available at the handsink. Paper towel is now provided.
- Test kit provided and used to measure sanitizing solution concentration
Observation:No test strips to test sanitizer. Will order.
- Food temperature measuring devices are provided and readily accessible
Observation: No thermometers in freezers. He will purchase.
- Handwashing signage
Observation: No hand sink sign for hand sink. Now has a sign.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Roberto will take the Storm Lake Spanish class on June 6, 2016.
- Light intensity
Observation: Most of the light bulbs in the basement are not working. Will replace bulbs and if further problems with burned out bulbs then contact electrician.
|
02/09/2016 | Regular |
- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: All refrigeration to have thermometers.
|
07/14/2015 | Pre Opening |
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