SUNNYOAK VALERO

Multiple small flies observed around the 3 comp sink. [CA]: Remove flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

Disposable sauce containers used as scoops in the prep line cooler. [CA]: Discontinue use of unapproved scoops. Provide food-grade scoops with handles for scooping.

Solution inside the sanitizing bucket at the cook line area was measured above 200 ppm. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100 ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

Tongs stored hanging from piping next to flat top grill and above trash can. [CA]: Food contact surfaces shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Boxes of condiments stored directly on the floor. [CA]: Food shall be stored at least 6 inches elevated from the floor on approved shelving that is easily cleanable (ex. Dunnage racks)

Accumulation of grease and debris on wall behind and around cooking equipment. [CA]: Remove grease and debris. Routinely clean nonfood contact surfaces.

At the cook line, sanitizer bucket measured 0 ppm of Chlorine nor Quat Ammonium sanitizer. [CA]: Sanitizer buckets shall contain at least 100ppm chlorine or 200ppm Quat sanitizer of solution. Solution must be changed as frequently as needed.