Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: at the time of this pre-opening inspection, there is not a Certified Food Protection Manager associated with this Mobile Food Unit. Someone with supervisory responsibilities will have up to six-months to successfully complete such a course and have the certificate of completion available onsite for review. You can Google the "Iowa Restaurant Association" for more information about attending a Spanish version of the required food safety course.
Established procedures for responding to vomiting and diarrheal events Observation: there is currently not a written procedure for cleaning up vomit or other bodily fluids.
09/05/2015
Pre Opening
Mechanical ventilation Observation: at the time of this pre-opening inspection, there is an exhaust Hood above the griddle, stove top and deep fat fryers, however, there is not a fire suppression system that is part of the hood system. As of February 1st, 2015, the State Fire Marshal requires all new licensees who create grease or grease laden vapors and smoke from cooking, to have a Type I Hood with suppression that is in compliance with UL 300 or equivalent standards. A guidance document was left onsite for further followup with the Fire Marshal's office.
Established procedures for responding to vomiting and diarrheal events Observation: there is currently not a written procedure for cleaning up vomit or other bodily fluids.
Mobile holding tank 15% larger than supply and sloped to drain Observation: the capacity of the waste water tank is marked at 25 gallons. It is not clear how big the fresh water tank is, but it appears to be nearly twice as large as the waste water tank. The applicant has agreed to make the fresh water tank more accessible for inspection and knows that the waste water tank shall be at least 15% larger in capacity that the fresh water tank.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: at the time of this pre-opening inspection, there is not a Certified Food Protection Manager associated with this Mobile Food Unit. Someone with supervisory responsibilities will have up to six-months to successfully complete such a course and have the certificate of completion available onsite for review.
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