Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: Hot water was turned off at the handsink in the kitchen at beginning of inspection. Corrected on site.
Using a handwashing sink- operation and maintenance Observation: Trash and scrubbing pads sitting in the handsink in the kitchen. Corrected on site.
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: Stuffed pastries containing ham, cream cheese, and jalepenos being held at room temperature. Product was voluntarily discarded.
Light bulbs, protective shielding Observation: Light fixture over prep area is not shielded.
Outer openings are protected Observation: Gaps along the bottom and sides of the back door.
Test kit provided and used to measure sanitizing solution concentration Observation: No test kit for checking sanitizer concentration.
Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean Observation: Shelves and bread racks in the walk in cooler are soiled.
Handwashing signage Observation: Hnadwashing signage is not present at the handwashing sinks in the kitchen or restroom.
Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observation: Floors under equipment/shelves are soiled. Walls behind equipment are soiled.
Hand drying provided Observation: No hand drying available at the handsink in the kitchen. Corrected on site.
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