- Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing.
Observation: the upright refrigerator is not equipped with a thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: applicant has six months following the license approval to have a written clean-up procedure for vomit or other bodily fluids.
- Handwashing sinks-Numbers, capacities, location, and placement
Observation: the mobile food unit is not equipped with a handwash sink. Once installed, the handwash sink must also be supplied with hand soap and single-use disposable hand towels.
- Test kit provided and used to measure sanitizing solution concentration
Observation: a sanitizer test kit capable of measuring the sanitizer concentration was not available at the time of inspection.
- Light bulbs, protective shielding
Observation: overhead light bulbs must either be shielded or shatterproof bulbs installed.
- Manual warewashing sinks requirements
Observation: the water faucet supplying the three compartment warewash sink does not reach all three compartments. Furthermore, it could not be determined that the compartments for washing, rinsing and sanitizing the ware are large enough to accommodate the largest pots & pans used within the mobile food unit. There were no pots, pans or utensils onsite at the time of this inspection.
- 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 required for monitoring cook temperatures.
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: there is currently not an employee of this mobile food unit that has successfully completed a certified food protection manager course for food safety. Applicant has six months after license approval to have someone in a supervisory position to attend the course and have the certificate on hand for reference.
- Mobile holding tank 15% larger than supply and sloped to drain
Observation: at the time of inspection the exact size of the fresh water tank could not be determined but was said to be at least 30 gallons, and the size of the waste water tank was a 5 gallon bucket. The waste water tank must be at least 15% larger than the fresh water tank, sloped to drain and not have any cross-connections between the fresh water and waste water tanks.
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10/21/2015 | Pre Opening |
Restaurant representatives - add corrected or new information about Taqueria Los Primos, 1824 Hubbell Ave, Des Moines, IA 50317 »