An employee beverage container was stored on the shelf above the vegetable prep table. Two containers of cooked pork meat were 44-46°F, and one container of cooked green chili with pork was 46°F in the walk-in refrigerator. These items were determined to be held above 41°F for longer than 4 hours and were disposed of. The salsa station reach-in refrigerator, and the fry line french fry refrigerator were not provided with a thermometer. The table-mounted can opener blade was soiled with food residue. Several of the plastic pan lids covering items held on the steam table were soiled with food splatter. The lid of the fresh red chili pail in the dry storage room was soiled with greasy residue. The exterior surfaces of the floor fan in the food preparation area was soiled with grime. The step ladder to the left of the walk-in refrigerator was soiled with grime. The shelf used to store the sanitizer tablet bottle above the ware washing sink was soiled with greasy residue. Several of the bulk spice and ingredient containers on the dry storage shelves had scoops without handles. Single-use plastic sour creme pails were being re-used to store spices on the dry storage shelves. The floor seal was torn and damaged near the cooks' line gas range, the burrito assembly station, and in the ware washing room. The floor was soiled with food debris behind the fryers and the gas range. The floor drain beneath the food preparation sink was soiled with food debris.
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