DONA MARIA MEXICAN RESTAURANT

Observed thermometers missing in some refrigerators. [CA] Replace the missing thermometers.

Observed a clean plate with encrusted food on the underside. [CA] Thoroughly clean and sanitize the dishes before placing on shelf after air dried. [COS] The employee put the dirty dish in the sink for rewashing and sanitizing.

Observed the salsa in small cups out at room temperature. [CA] The salsa must be kept cold 41 degrees F and below. According tot the employee the make them for the lunch rush. According to the employee they will take out less in the future and discard them after 4 hours. They must be time coded and discussed with

The bulk food bins were unlabeled on some of them. [CA] Label them with the contents.

The chlorine in the towel bucket was about 600ppm. [CA] The chlorine must be at 100 ppm in the towel bucket. [COS] The employee diluted it until it was at 100ppm chlorine.

The sanitizer compartment of the 3 compartment sink was at about 10ppm chlorine while washing dishes. [CA] The chlorine must be at 100ppm in the dish sink.

There is not a thermometer in the front refrigerator. [CA] Replace the missing thermometer. Each unit must have a thermometer to monitor temperature.

'There are clean utensils in a container that has food particles. [CA] Clean utensils must be stored in clean containers.

Observed wiping towels stored on table tops. [CA] Store the used wiping towels in sanitizer between each use.