TACOS AL PASTOR

Observed containers with handles and cups being used as scoops. [CA] If the scoop is going to be kept in the food bin then it must be a scoop with a handle and stored with the handle not touching the food inside. [COS] The cups and container were removed.

The water reached 110 degrees F. [CA] The hot water must reach 120 degrees F minimum. [COS] After turning it higher the water reached 120 degrees F.

There are no test strips in the facility. [CA] Provide test strips to monitor that the concentration of sanitizer is at 100ppm chlorine for the towels. [COS] The owner showed me that she remembered where the test strips were at the end of the inspection.

Observed the cheese at 50 degrees F in the prep refrigerator. [CA] The food in the prep unit must be kept at 41 degrees F maximum. The cheese was thrown away. The fish and taquitos and pico de gallo were first at around 47 degrees F and then rechecked at 44 and 43 degrees F. The cheese was thrown away by the owner since it was at 50 degrees F and was in there the longest according to the owner. According to the owner the refrgierator will be adjusted. Be sure all food is able to be held at 41 degrees F maximum and discontinue using it if unable to hold food at 41 degrees F. Replace the missing thermometer to make sure it is able to hold food at 41 degrees F maximum.

There was not a thermometer in the prep unit. [CA] Be sure that every refrigerator has a thermometer. [COS] The owner placed a thermometer in the unit.

Observed wiping towels on kitchen table tops. [CA] They must be kept in sanitizer between each use. [COS] The sanitizer bucket was made together with the owner.

Light in the walk in refrigerator is very dim. [CA] Lighting must be brighter. [COS] The owner changed the light bulb at the end of the inspection and it is now less dim.