El Progresso, 408 S. Mirage St., Lindsay, CA - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Score |
|---|
- Observed food service employee wipe her hands on soiled wiping cloth on counter before serving food and before continuing to prepare food
- Hands must be washed before handling food/equipment/utensils and after handling soiled wiping cloth
- Observed handwash station located at beverage service area without soap and paper towels
- Provide paper towel dispenser
- Adequate facilities shall be provided for handwashing
- Observed carne asada meat in large deep pot on griddle holding meat temperatures at 120 degrees
- Food service worker states that, \"The meat was done bring prepared around 8:30 a.m.\" The meat was reheated to 165 degrees for 15 seconds
- Observed chicken breasts in steam table at 120 degrees
- Food service worker claims that, \"The chicken were done being cooked at 7:30 a.m.\" At 11:30 a.m
- the chickens were reheated to 165 degrees for 15 seconds
- When chicken went out of temperature is unknown, but recommend to keep at or above 135 degrees when hot holding
- Observed 4 whole chickens being kept at room temperature on shelf/rack located above store
- Chickens were found to be at 65 degrees at 11:30 a.m
- Food service worker stated that, \"The chickens were done being cooked at 7:30 a.m.\" Chickens were voluntarily tossed
- If holding food, it must be kept at or below 135 degrees at all times
- Observed pork meat in unapproved food preparation area hanging on unapproved PVC pipe rack holding temperature at 45 degrees
- When cold holding the pork must be kept at or below 41 degrees
- The meat will be voluntary destroyed
- Pork in unapproved food preparation area is not protected from dirt, vermin, droplet contamination, and other environmental sources of contamination
- Provide an approved location such as an enclosed walk-in refrigerator to hold meat in and protect from contamination
- Observed unclean and soiled wiping cloths stored on the taqueria meat department food preparation countertops
- Keep wiping cloths in a 100ppm bleach solution or a 200ppm quaternary solution in a sanitizer bucket when not in use to prevent contamination of food contact surfaces
- Observed food preparation at both departments while soiled wiping cloths were on the counters and without washing, rinsing and sanitizing prepared.
|
12/8/2009 | 76 |
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