- Storage and maintenance of wet and dry wiping cloths
Observation: Wiping clothes used to wipe off hands, and cutting boards not store in sanitizer solution.
- Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
Observation: Burrito sauce at temperature near 53*F after cooling for 24 hours. Corrected by disposing.
- When to wash
Observation: Food employee handling raw product with gloved hand did not remove gloves and wash hands prior to preparing food. Corrected by instructing employee to wash hands.
- 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: Food items including cooked chicken, cooked beef, cooked pork, and cut lettuce stored in walk-in refrigerator at temperatures ranging between 45*F and 49*F. Corrected by disposing.
- Ambient air and water temperature measuring devices are accurate to ±1.5°C or ±3°F and are designed to be easily readable
Observation: No ambient air thermometer provided for reach-in refrigerator in bar area.
- Foods are cooled using appropriate methods
Observation: Food items cooled in deep plastic containers.
- Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness
Observation: Sanitizer solution for mechanical dishwasher less than 10ppm (parts per million) when tested with "Precision Chlorine Test Paper". Corrected by replacing 2nd rinse aid with sanitizer.
- Using a handwashing sink- operation and maintenance
Observation: Mop sink used as hand washing sink.
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03/13/2015 | Regular |
Restaurant representatives - add corrected or new information about Casa De Oro, 900 Senate Ave, Red Oak, IA 51566 »