BURRITO FACTORY #1

Observed many of what appeared to be fruit flies in the three compartment sink area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed raw beef thawing in preparation sink with no running water or standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed bowls/cups used as scoops in bulk food containers. [CA] Provide scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed employee belongings (keys, phones) stored on shelf with cups and other equipment used for service. [CA] No person shall store personal effects in any area used for the storage and preparation of food or food contact surfaces.

Warm water at restroom handwash measured 73F after allowing the water to run. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Food safety certification was not available at time of inspection. Per PIC, the manager is scheduled to take the test this month. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed igloo ice chest used to store ice and beers. [CA] Discontinue use of igloo ice chest. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation).

Observed raw meat and raw shelled eggs stored over ready to eat foods in walk in fridge. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Handwash sink in back preparation area appears to be clogged and is draining slowly. No overflow observed. [CA] Repair handwash sink and maintain in good condition.

Raw beef stored above ready to eat food in walk in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Bowl and spoon being used as scoops in bulk food containers. [CA] Provide scoops with handles. Store scoops handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Multiple wet and soiled wiping cloths stored on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine). Wiping cloths shall be free of food debris and visible soil.

Expired food handler certificate observed. [CA] Ensure all food employees maintain a current food handler certificate at all times.

In the back preparation refrigerator, raw pooled eggs stored in insert measured at 47F. Per operator, eggs were placed in preparation unit at 8am. [CA] PHFs shall be held cold at 41°F or below. [SA] Any remaining raw pooled eggs will be voluntarily discarded at 12pm.

1) Hot water measured between 104-109F in the preparation sink, 3 composition sink, and janitorial sink. 2) Warm water at handwash sink in employee restroom measured at 88F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

No label observed on spray bottle. [CA] Chemicals once removed from original container shall be labeled with common name.