Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: Hot water not available at hand sink. Hot water heater was not plugged in. Water heater plugged in at time of inspection.
Bare hand contact with ready to eat foods Observation: Handling cilantro with bare hands. Gloves were available at time of inspection.
Light bulbs, protective shielding Observation: Lights bulbs are not covered.
Outer openings are protected Observation: Truck doors were open. Curtain screens need to be closed when doors are open.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: No thermometer available for monitoring internal food temperatures.
Capacity, availability, and pressure of hot and cold water Observation: Unit has a 3 gallon hot water heater. Each compartment of the 3 compartment sink holds up to 15 gallons. Unit needs a minimum of 10 gallon water heater to meet demands.
Handwashing aides and devices, use restrictions Observation: Handsink used as storage for the radio. Handsink cleared out at time of inspecion.
07/09/2015
Regular
Test kit provided and used to measure sanitizing solution concentration Observation:Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Cleanability of floors, walls, and ceilings Observation:Wall mount unit for paper towels made of bare wood.
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