The Fighting Burrito, 117 Welch Ave, Ames, IA 50014 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Test kit provided and used to measure sanitizing solution concentration
Observation:Need chemical test strips for checking sanitizer levels at 3 comp sink
- Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
Observation: Discussed CFPM with manager
- 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:Took multiple temperatures in walk-in cooler all were between 44 and 47F
- 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:Front prep coolers must have visible accurate thermometers
- Storage of clean equipment and utensils
Observation:Clean cutting boards touching office door
- Food employees hair is effectively restrained
Observation:Employee with long hair sticking out from under hat, hair is not effectively restrained / employee with beards are not wearing beard covers
|
02/15/2016 | Regular |
- Test kit provided and used to measure sanitizing solution concentration
Observation:Discussed with Mgr will order today
|
01/29/2014 | Routine |
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Datemarking system in place, stickers that were put on were wrong day-correct day dot placed on container
- Foods are cooled using appropriate methods
Pans of product in walk-in cooler, cooling should be in shallower containers that are uncovered
- Storage and maintenance of wet and dry wiping cloths
Sanitizer towel bucket stored on floor under drain pipe
- equipment food contact surfaces and utensils clean to sight and touch.
Cutting boards on prep coolers were partially soiled and had some moisture buildup-when asked mgr stated they are cleaned daily-cutting boards and all food contact surfaces must be washed rinsed and sanitized as they become soiled
- When to wash
Employee preparing food order then to cash register then went back to food prep-no handwash took place-left handout on when to wash hands
|
08/13/2013 | Routine |
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