Food temperature measuring devices are provided and readily accessible food employee could not provide thin probe tip-sensitive thermometer
Manual and mechanical warewashing equipment, chemical sanitation - temp, pH, concentration, and hardness dishmachine not sanitizing -- owner contacted service company, and will manually sanitize until machine is repaired
Bare hand contact with ready to eat foods bare hand contact with tortillas when placing on warmer -- corrected on-site
10/16/2013
Routine
Storage and maintenance of wet and dry wiping cloths Wiping cloths shall be maintained in sanitizer between use. Exteriors of equipment and door handles not clean.
Dispensing of single-service and single-use articles Observed employees placing sanitized silverware in vinegar, then wiping with cloth towel -- silverware shall be washed, sanitized, and air dried. Cloth towel has potential to contaminate.
equipment food contact surfaces and utensils clean to sight and touch. Wiping cloths shall be maintained in sanitizer between use. Exteriors of equipment and door handles not clean.
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