El Gato Negro, 24 W 3rd St, Sioux City, IA 51103 - inspection findings and violations



Business Info

Name: EL GATO NEGRO
Address: 24 W 3rd St, Sioux City, IA 51103
Phone: 712-277-1568
Total inspections: 5
Last inspection: 11/05/2015

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Inspection findings

Inspection date

Type

  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility has taken the class but failed. He has rescheduled to take the course in December.
11/05/2015Follow Up LOC
  • Food storage containers identified with common name of food
    Observation: Shaker containers were not labeled in the prep room. The units were all labeled prior to me leaving.
  • When to wash
    Observation: The cook washed dishes then went right to placing gloves on without washing his hands. I told the cook to go and wash his hands prior to gloving up and after he is done cleaning dishes. He state that he would.
  • Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
    Observation: Shelves going down stairs were not clean to sight.
  • Certified Food Protection Manager with management and supervisory responsibility employed by the establishment
    Observation: The facility does not have a certified food protection manager.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: The facility does not have a thin probe thermometer.
  • Raw animal foods separated from each other during storage, separation, holding, and display
    Observation: Beef was being stored above fish in the fridge unit. The fish was transfered from the bottom shelf to the shelf above the beef.
  • Sanitizers
    Observation: The bleach water was 200 ppm. The bleach water was remixed and tested at about 100 ppm.
  • Established procedures for responding to vomiting and diarrheal events
    Observation: The facility does not have a diarrhea vomit clean up plan. I handed them one and the owner stated he would copy it and place it into protocol.
  • Storage and maintenance of wet and dry wiping cloths
    Observation: The wiping cloths were setting out of sanitizer.
03/30/2015Regular
  • Food storage containers identified with common name of food
    Observation: A chips container in the prep area was not labeled.
  • Sanitizers
    Observation: Quat sanitizer was 0 ppm in the bar sinks. The employee placed another tablet in the third hole and brought the santizer up to 200 ppm.
  • Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
    Observation: A couple of meat dishes in the cooler units were not dated marked.
  • Foods are cooled using appropriate methods
    Observation: When foods were cooling employees wrapped plastic around the product. Note: Let a corner open so the air can circulate in the product.
  • equipment food contact surfaces and utensils clean to sight and touch.
    Observation: Dishes on the back shelf were not clean to sight.
  • When to wash
    Observation: The employee entered the prep area without washing his hands.
  • A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods
    Observation: The facility did not have a thin tipped thermometer on site. The owner stated one is on order.
  • PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
    Observation: The two hot hold meats were only 125-130 degrees F. The owner stated they have been on hot hold for about an hour. They reheated the two meats to 184 degrees and placed them back on hot hold.
03/13/2014Routine
  • Fruits and vegetables that are cooked to hot holding are cooked to 135°F
  • Discharge from eyes, nose, and mouth
03/26/2013Routine
  • Food temperature measuring devices are provided and readily accessible
  • Poisonous or toxic materials displayed for retail sale separated form food, equipment, utensils, linens, and single service
    A cleaner was being stored above food contact surfaces.
  • Food storage, prohibited areas
    Food was being stored in unapproved bags.
  • Designated areas for employees
    use of designated areas by employees
  • equipment food contact surfaces and utensils clean to sight and touch.
    Common towels were being stored on counter tops after each use. The sides of the machines were very greasy and dusty.
  • Duties of PIC
    The facility did not have a sick policy and needs to review the food service 101 hand book.
  • Heating, ventilating, and air conditioning systems design, installation, and cleaning
    The vents screens to the walk in cooler were loaded with dust and grease.
  • Cooked PHF/TCS food cooled from 135°F to 70°F within 2 hours and from 135°F to 41°F or below in 6 hours
    Prepped raw beef in the walk in cooler was prepped the day before and was temping out at 44.5 degrees F. Use the freezer unit, cooling wonds, or metal pans to help the product get to 41 degrees in four hours.
  • Food storage containers identified with common name of food
    The prepped food in the walk in cooler was not labeled. Several common food containers were not labeled in the prep area.
  • When to wash
    The employee was not washing hands when entering the prep area.
  • The ability to explain the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease.
    The facility did not have a sick policy and needs to review the food service 101 hand book.
  • Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods
    Chicken was being stored above fish.
  • Roasts held at a temperature of 130°F or above
    --Sauce was temped out at 127 degrees F.
  • Storage and maintenance of wet and dry wiping cloths
    Common towels were being stored on counter tops after each use. The sides of the machines were very greasy and dusty.
  • PHF/TCS food that is cooked and cooled on premises is reheated within 2 hours to 165°F or above for 15 seconds for hot holding
    The recooked beef and chicken was not cooked to 165 degrees prior to hot holding.
03/11/2013Routine

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