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

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Business Info

Name: EL GATO NEGRO
Type: Restaurant with liquor
Sub type: Full Service
Address: 24 W. 3rd St., Sioux City, IA 51103
Owner and phone: EL GATO NEGRO, INC.
712-277-1568

Total inspections: 7
Last inspection: 2/10/2010

Restaurant representatives - add corrected or new information about El Gato Negro, 24 W. 3rd St., Sioux City, IA »

Inspection findings

Inspection Date

Type

No violation noted during this evaluation. 2/10/2010Routine
No violation noted during this evaluation. 2/20/2009Routine
No violation noted during this evaluation. 3/10/2008Re-Check
  • Food Temperature/Time Control
    • Hot hold (PHF food not maintained at 135°F or above 3-501.16(1), p 82)
      The food on hot hold shall be hot held at 140 degrees F or above. The beef and shredded pork was 75 and 80 degrees F. Items were reheated to 165 degrees F.
    • Re-heating to 165°F in 2 hrs (Inadequate re-heating for hot holding (time/temperature) 3-403.11, p 77)
      Placing items on the hot hold trays to reheat is an unapproved reheating method. Items shall be reheated in the oven or microwave to 165 degrees F prior to placing it on the hot hold table.
  • Personnel
    • Demonstration of knowledge (Demonstration of knowledge 2-102.11, p 23)
      Person in charge shall know all cooking requirements, how to wash dishes, and reheating requirements.
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Employees shall not use a common towel to wipe their hands with. Employees shall use paper towels and soap to wash their hands with.
  • Food Source/Handling
    • Food Protection (Ice used as exterior coolant, prohibited as an ingredient 3-303.11, p 64)
    • Labeling (Food does not conform to standard of identity 3-601.11, p 93)
      The milk is out of date in the walkin cooler.
  • Warewashing
    • Manual washing/sanitizing (Rinsing procedures, so that soap/abrasives are removed 4-603.16, p 135)
      Employees shall rinse the dishes prior to sanitizing them. WASH-RINSE-SANITIZE
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain a set of test strips to test the sanizer solution of choice with.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Handsink maintained/accessible/restricted use 5-205.11, pg 151)
      Common towels shall not be stored in the hand wash sink. Only soap and hand towels shall be stored there.
  • Facility/Equipment Requirements
    • Thermometers provided/accurate (Thermometers: provided & accessible 4-302.12(A), pg 120)
      Shall obtain a probe thermometer to test the foods with.
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      All single use containers shall be stored in a plastic sleeve or in a dispensing device.
    • Non-food contact surfaces (Wiping cloths, in sanitizing solution, used one purpose 3-304.14, p 66)
      The wiping cloths shall be placed in sanitizer after each use or tossed in the dirty cloths. They shall not be just laying around on the couter tops.
  • Other Operations
    • Inside physical facilities designed/maintained (Uncovered receptacle ladies toilet room 5-501.17, p 160)
2/11/2008Routine
No violation noted during this evaluation. 2/16/2007Re-Check
  • Personnel
    • Proper handwashing (Engaging in activities that contaminate the hands 2-301.14(I), p 42)
      Employees can not use a common towel to wipe their hands off with. Employees shall wash their hands and then dry them with paper towels.
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      All food shall be stored 6 inches off of the floor going down the stairs.
    • Cross-Contamination Protection (Inadequate protection from cross-contamination 3-302.11, p 61)
      Shall stack the fridge unit in this order. Ready to eat items at the top shelf (tortillas, fruit, and veggies), fish on the second shelf, beef and pork on the third shelf, and poultry or all ready cooked product on the bottom shelf.
  • Warewashing
    • Manual washing/sanitizing (Sanitation requirement/methods: hot water or chemical 4-703.11, p 137)
      Shall sanitize items in the third compartment of the 3 hole sink. I saw employees trying to just wash them and then placing them into a compartment with clean utensils.
    • Adequate warewashing facilities (No test kit for checking concentration of sanitizer 4-302.14, p 120)
      Shall obtain a set of test strips for the sanitizer used on the site.
  • Plumbing/Water/Sewage
    • Accessible/soap & towels provided (Hand soap/cleanser not provided 6-301.11, p 173)
  • Facility/Equipment Requirements
    • Food contact surfaces (Storage: equipment/utensils, single service & use items 4-903.11, p 141)
      All single use containers shall be placed in a plastic sleeve or a protective device so that contamination can be eliminated.
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      All wiping cloths shall be placed back into the sanitizer solution after each use.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      Shall clean the vents filters in the walk in cooler.
  • Other Operations
    • Handling/storage/labeling of toxic items (Not used & applied according to Manufacturer's use directions 7-202.12, p 183)
      Sanitizer solution shall be used as the manufacture recommends. When I test the third compartment in the sink my test indicated that sanitizer was not beign used. Sanitizer is required to be used in the third compartment of the sink. Quat sanitizer shall be maintained at 200 ppm to be effective. Bleach is required by state code to be 50-100 ppm.
    • Inside physical facilities designed/maintained (Drying mops, air-dry 6-501.16, p 177)
      Shall hang mops after each use.
2/9/2007Routine
  • Food Source/Handling
    • Food Protection (Storage, clean, off-the-floor 3-305.11, p 68)
      ALL ICE HOLDERS SHALL HAVE A COVER ON THEM TO PROTECT THE ICE.
  • Facility/Equipment Requirements
    • Non-food contact surfaces (Nonfood-contact surfaces not clean 4-601.11(C), p 129, 4-602.13, p 133)
      SHALL SEAL ALL THE SHELVES DOWNSTAIRS.
    • Ventilation (Ventilation system, air ducts, filters not kept clean 6-501.14, p 177)
      SHALL CLEAN THE VENT COVERS IN THE WALK-IN COOLER.
3/27/2006Routine

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