El Herradero, 1223 Court St, Sioux City, IA 51105 - inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- Test kit provided and used to measure sanitizing solution concentration
Observation: The facility does not have test strips to test quat sanitizer.
- Hand drying provided
Observation: The hand sinks do not have hand towels placed by them. The PIC placed hand towels by the hand sinks.
- 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 tipped thermometer.
- Established procedures for responding to vomiting and diarrheal events
Observation: The facility does not have a diarrheav vomit clean up plan. I provided a noro clean up document to the facility and the person in charge stated he would copy it and place it into protocol.
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Non food contact surfaces were not clean to sight. Continue to clean.
- Plumbing system maintained in good repair
Observation: The faucets were leaking.
- equipment food contact surfaces and utensils clean to sight and touch.
Observation: The food contact surfaces were not clean to sight.
|
07/17/2015 | Regular |
- Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean
Observation: Continue to clean all the kitchen area.
- 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.
- 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: The upright fridge unit was maintaining 45 degrees F.
|
12/03/2014 | Regular |
- Discharge from eyes, nose, and mouth
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Cooked pork, beef was not dated after it was cooled down and refrigerated. Corrected at time of inspection
- Insect control devices are properly designed and installed
Raid was found in the facility. Corrected at time of inspection
- Preventing contamination from equipment, utensils, and linens
Dishes in the three hole sink were left over night filthy. Corrected at time of inspection
- Food temperature measuring device construction
- Storage and maintenance of wet and dry wiping cloths
The microwave unit and the fridge unit had some crumbs left in them.
- Mechanical warewashing equipment, hot water sanitizing temperatures
|
03/18/2013 | Routine |
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