Inspection findings |
Inspection Type |
Inspection Date |
Inspection Score |
---|---|---|---|
|
Routine | Aug 27, 2013 | 45 |
|
Follow-Up | Sep 23, 2013 | 85 |
|
Follow-Up | Oct 3, 2013 | 95 |
|
Critical Item | Nov 26, 2013 | 90 |
The facility was engaged in a specialized processing method (drying of beef jerky) without an approved HACCP plan.
An employee in the meat area was observed donning gloves without first washing hands.
The taqueria area hand washing sink was used as a dump sink as evidenced by ice in the basin.
Potentially hazardous foods were found below 135°F.
The sanitizer solution in use in the taqueria area three compartment sink contained less than 50 ppm of residual chlorine.
Three hosebibs in the meat area did not have adequate backflow prevention.
Soap was not available at the meat area hand washing sink.
Numerous flies were present in the facility.
A chemical spray bottle stored in the taqueria area was not labeled as to its contents.
The wiping cloth bucket stored in the taqueria area contained greater than 200 ppm of residual chlorine.
Several holes were present in the three compartment sink near the faucets. The meat area chest freezer lid was in disrepair.
The interior of the "Hobart" refrigerator was soiled with food debris.
The taqueria cold-top refrigerator had a door gasket that was soiled with food debris.
Several sets of tongs were stored at knee level in the taqueria area.
The three compartment sink faucet was leaking.
The facility was engaged in a specialized processing method (drying of meat into jerky) without an approved HACCP plan.
An employee was observed washing hands with the meat area three compartment sink sprayer.
Potentially hazardous cooked meat (in the taqueria area steam table) was 93°F and tamales (outside of temperature control in the service area) were 70°F.
The facility was engaged in a specialized processing method (the drying of meat into jerky) without an approved HACCP plan.
Nov 26, 2013Cooked rice was 117°F, and green chile was 123°F on the restaurant area steam table.
An employee involved in warewashing operations was observed sanitizing untesils in the three compartment sink for less than one minute. Contact time for sanitizing with chlorine in the three compartment sink is to be at least one minutes time.
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