equipment food contact surfaces and utensils clean to sight and touch. Observation:All items to be air dried completely before being put away, tub with water in bottom.
Physical facilities maintained in good repair Observation:Wall behind hand sink in poor repair.
Common name-working containers Observation:Generic bottles to have name of contents listed.
Cutting surfaces maintained Observation:Cutting board on prep table to be resurfaced.
Storage of clean linens, single-service, and single use articles Observation:Single use/ to go items to be stored upside down on shelves.
03/12/2015
Regular
Miscellaneous sources of contamination Observation:Water pitchers in the wait station to be stored away from hand wash sink.
Physical facilities maintained in good repair Observation:Wood, particle board shelving in kitchen in poor repair.
08/12/2014
Routine
Foods are cooled using appropriate methods Cooling at room temp must not go below 135, then it enters the coolers
Frozen PHF/TCS foods are properly slacked and thawed foods not to be thawed at room temp, Thawing to be done in cooler
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