BURRITO EXPRESS

Facility lack manager Food Safety Certificate. [Corrective Action] 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.

1. Damaged flooring observed by the water heater and the in the dry storage room. [Corrective Action] Maintain floors in good condition. 2. Wall tiles falling off wall by the employee locker. [Corrective Action] Maintain walls in good condition.

1. The tape holding the rubber seals together on the doors of the 3 door upright cooler observed deteriorated. [Corrective Action] Replace tape with durable material or replace the entire rubber seal/gaskets. 2. Paint chipping off the shelvings in the 3 door upright cooler. [Corrective Action] Repair or replace the shelvings inside the 3 door upright cooler.

Facility lack Food Safety Certificate. [Corrective Action] 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.

The tape holding the gasket on the doors of the 3 door upright cooler observed to be deteriorated. [Corrective Action] Repair or replace the rubber seals.

Mold like substance observed inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize.

Facility lack the managerial Food Safety Certification. Per operator, class has been taken but exam has not been taken. [Corrective Action] 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. Schedule the exam and pass it.

Rice in the 2 door upright cooler was measured at 58 degrees Fahrenheit. Per operator, the rice was cooked and cooled yesterday. [Corrective Action] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [Suitable Alternative] Rice was voluntarily discarded.

The tape holding the damaged rubber seals on the 3 door upright cooler was observed deteriorated. [Corrective Action] Replace the rubber seals.

Observed dust accumulation on the wall above the steam table. [Corrective Action] Thoroughly clean and maintain clean.

Facility lack Food Safety Certificate. [Corrective Action] 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.

1. Hot water knob at the prep sink does not turn water on. [Corrective Action] Repair to provide hot water at prep sink. 2. Hot water is not able to be turned off at the 3 compartment sink. [Corrective Action] Repair so hot water is able to be turned off.