Equipment used for heating, holding, and cooling of food shall be sufficient in number and capacity to provide adequate food temperatures Observation:stand-up cooler at 47 degrees. Thermostat turned to colder temperature.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: no CFPM employed by the establishment.
Handwashing signage Observation: no handwashing sign in restroom.
Food storage - preventing contamination from the premises Observation:masa flour sitting on floor in storage room in front of bottles of bleach.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: cooked pork in refrigerator and cooked chicken and diced tomatoes in stand-up cooler not marked as to date of preparation.
Physical facilities maintained in good repair Observation: missing tiles on bathroom floor.
Smoke free air act Observation: no smoking signs not posted.
Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: raw beef stored over tomatoes in stand-up cooler. Raw shell egges stored over broccoli in refrigerator.
05/13/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation: Test strips on order.
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