Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: Numerous ready-to-eat foods (salsa, meats, sliced tomatoes) not dated in reach-in and walk-in. Corrected on-site and inspector will recheck on next inspection.
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: beef sitting at room temp while cutting -- recommend taking smaller amounts out of cooler at one time, and placing in cooler immediately after cutting. Corrected on-site.
Test kit provided and used to measure sanitizing solution concentration Observation: chlorine test strips required for bleach
05/13/2014
Routine
Handwashing sinks-Numbers, capacities, location, and placement Observation: handsink not centrally located in kitchen
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: thermometers not placed inside all coolers
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