Separating raw animal foods from raw ready to eat food and separating raw animal food from cooked ready to eat foods Observation: Raw beef stored above ready-to-eat foods. Corrected by moving the ready to eat foods above the raw beef.
Test kit provided and used to measure sanitizing solution concentration Observation: The facility does not have bleach test strips.
Frozen PHF/TCS foods are properly slacked and thawed Observation: Raw meats thawed in the sink without water.
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: Beef on hot hold below required temp. Corrected by heating the beef up on the skillet.
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours Observation: The facility does not have a date marking system. Corrected by dating all potentially hazardous foods.
Sanitizers Observation: Bleach sanitizer below required level. Corrected by adding more bleach.
04/06/2015
Regular
Eating, drinking, or using tobacco
Shellstock, maintaining identification
Clean condition-hands and arms
Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
Fruits and vegetables that are cooked to hot holding are cooked to 135°F
Discharge from eyes, nose, and mouth
08/23/2013
Routine
Plumbing cleanable fixtures
Sanitizers Bleach must be plain with no scent.
Food temperature measuring devices are provided and readily accessible Food thermometer must be provided. Thermometers must be provided in all coolers.
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