Bare hand contact with ready to eat foods Observation: Food employee began to reach for shredded lettuce with bare hands. Corrected by instructing to use tongs.
Test kit provided and used to measure sanitizing solution concentration Observation: No test strips provided to measure the concentration of the chemical sanitizer solution.
Sanitizers Observation: Concentration of chemical sanitizer solution used to wipe tables and equipment surfaces greater than 200ppm (parts per million) when tested with chlorine test strips. Corrected by disposing and remaking.
Food and water temperature measuring devices are appropriately scaled Observation: No food thermometer provided that is scaled in the intended range of use.
PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control Observation: Food items held at temperatures ranging between 105*F to 125*F in hot well. Corrected by turning up heating element.
Hand drying provided Observation: No hand drying provided for hand washing sinks in kitchen. Corrected by stocking.
Handwashing cleanser, availability Observation: No hand cleanser provided for hand washing sinks in kitchen. Corrected by stocking.
Premises maintained free of insects, rodents, and other pests The presence of insects rodents, and other pests are controlled as required
Plumbing system maintained in good repair Observation: Handle missing for hand washing sink near bar area. Hot water line leaking for hand washing sink on cooking line.
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