Cleaning procedure Observation: Not washing hands under running water because there is no water in the holding tank of the MFU. Corrected by filling up the tanks.
Handwashing sink equipped to provide water at a temperature of at least 100° F through a mixing valve or combination faucet. Observation: No water available in the mobile food unit. Corrected by filling up the holding tank on the truck.
Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: The facility does not have a CFPM.
12/07/2015
Regular
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: Observed potentially hazardous foods held at cold hold in the make table above 41 degrees (50 degrees). Corrected.
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 Observation: Observed potentially hazardous foods not cooled properly from 135 degrees to 70 degrees in 2 hours. Corrected.
Storage and maintenance of wet and dry wiping cloths Observation: Observed a common towel not kept in sanitizer solution. Corrected.
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