BURRITO FACTORY

Warm water in restrooms measured 74F and 89F 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.

Observed accumulation of black and brown mold like substance on interior panel of ice machine with water in contact and in contact with ice. [CA] Clean and sanitize ice machine and maintain clear of mold like substance. [COS] Ice in machine was discarded and machine was cleaned and sanitized.

Observed bulk containers of food in storage area without lids, trays were used as covers. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed employee wearing gloves discard water in sanitizing bucket in handwash sink. Employee then handled tortillas on flat top. Employee then used the bleach bottle to add bleach to sanitizing bucket. Employee then rinsed off gloves with water and attempted to go back to preparing food. [CA] Ensure that gloves are removed and hands are washed after handling chemicals and before again handling food.

Person in charge of facility was not available at the beginning of the inspection. Per employee, the manager had left. Employee attempted to call manager but ultimately assumed the role of PIC during the inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed handle of ice scoop in contact with ice. [CA] Handle to ice scoop shall be stored so that it is not in direct contact with ice. Observed handle of scoop in bulk sugar container in contact with sugar. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Observed 5 gallon buckets reused to store other sauces and food items. [CA] Single use food container (e.g. soy sauce container, milk carton, apple juice container, can food, wine bottle) shall not be reused to store food.

Cooked chicken in 6" deep container in walk in fridge measured 51F. Per PIC, it was cooked the previous day and had not been removed from the walk in fridge. [CA] 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. [COS] Chicken was VC&D by PIC.

Sanitizing bucket at cookline had a chlorine concentration of 25ppm. Sanitizing bucket at bar had a chlorine concentration of 0ppm with wiping cloths stored inside. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Both restrooms do not have cove base. [CA] The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches. Dry storage rooms has floors and ceilings that are not approved for use in a food facility. [CA] Discontinue storing open food in dry storage room. Only food in their original containers may be stored in dry storage room.

Observed small black flies in dry storage area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.