- Disclosure of menu items offered or served raw or undercooked
Observation: Menu item Ceviche shall be asterisked and noted to the consumer advisory.
- Reminder statement
Observation: Menu board shall include a consumer advisory for items served raw or under cooked. (Ceviche)
- 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: Small cooler on the outside of unit and large cooler inside are not working- a breaker keeps tripping. Electrician has been called. Tomatoes and salsas holding at 76*-79*. Ice being added to both coolers to hold food temps below 41*. Ice shall be added everyday to the top section of makeline to ensure that proper temps are in line.
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06/18/2014 | Pre Opening |
- Handwashing aides and devices, use restrictions
Observation: Handsink used as storage for paper goods.
- Capacity, availability, and pressure of hot and cold water
Observation: Pressurized water from the sinks comes out as hot water only. A separate hose connection supplies cold water under pressure. Hot water must come out of the hot spigot and cold water must come out of the cold spigot. There must be a mixing valve so water may come out of the faucet at the proper temperature for handwashing and warewashing.
- Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet.
Observation: Hot and cold water mixing valve not working
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06/06/2014 | Pre Opening |
- 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: Cooked meat hot holding at 130*. Reheated to 165*.
- Capacity, availability, and pressure of hot and cold water
Observation: Water pressure is very low. No hot water pressure at hand washing sink. Repair and contact inspector.
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05/16/2014 | Illness Complaint |
- A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
Observation: A thin probe tip sensitive digital thermometer is needed for thinly cooked foods.
- Indoor and outdoor surfaces
Observation: A final cleaning of all indoor and outdoor surfaces for storing food products is needed before opening.
- Test kit provided and used to measure sanitizing solution concentration
Observation: Test strips are needed for measuring the concentration of sanitizer solution.
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04/11/2014 | Pre Opening |
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