FREEDOM BURRITO

1) Knife is stored with blade in the crevice between steam table and food prep unit. [CA] Utensils shall be stored in a manner where the food contact part of the utensil is protected and only touches clean surfaces. 2) Pressurized cylinders are not secured. [CA] Pressurized cylinders are not securely fastened to a rigid structure.

Hot water at the three compartment sink is measured at 114F. [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.

Bag of cheese observed stacked on top of the prep unit inserts is measured at 54F. [CA] Potentially hazardous foods when cold holding shall be properly stored and held at 41F or below. [COS] Employee relocated the bag of cheese into the reach-in of the food prep unit.

Spray bottles in the kitchen are not labeled. [CA] Chemical spray bottles used in a food facility shall be labeled to identify it's contents.

1) Pressurized cylinders are not securely fastened to a rigid structure.[CA]Pressurized cylinders shall be securely fastened to a rigid surface. 2) At the prep table, knives are stored with the blade in the crevice between the table and the wall. By the steam table, spread knife is stored with the blade in crevice between the steam table and the food prep unit. [CA] Food contact utensils shall be stored in a manner and location that is clean and sanitized.

Lacking chemical test strips to measure sanitizer used in facility. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Chlorine sanitizer in bucket for wiping towels located by the grill is measured at 200 ppm. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Spray bottles in the prep area are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.