DIEGO'S BURRITO FACTORY

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored next to diced tomatoes in reach in cooler in prepping line. Operator removed chicken at the time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone/electronic devices chargers stored on top of tortillas. Operator removed them at the time of inspection. Corrected On-Site

Basic - Ice buildup with food debris on the floor of walk in freezer.

Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not inverted on the cooking line. Operator inverted items at the time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food debris inside flat top reach in cooler drawers.

Intermediate - Spray bottle containing toxic substance not labeled. Per operator bottle contains bleach. Labeled at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on self over clean dishes in back prep room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease/residue buildup on exterior of chip containers.

Basic - Equipment and utensils not properly air-dried - wet nesting. Upon inspection observed moisture between stack plastic pans on drying rack.

Basic - Open dumpster lid.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Steak cooling 77F and corn cooling 90F at 1:07pm, per manager cooling since 10:30am. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Steak cooling 77F and corn cooling 90F at 1:07pm, per manager cooling since 10:30am. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded white American cheese 49F, shredded lettuce 45F, in front counter make table, per manager less than 1 hour. Voluntarily discarded at time of inspection. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment. Observed employee wash hands in prep sink.

Basic - Covered waste receptacle not provided in women's bathroom. In handicap stall.

Basic - Equipment in poor repair. Torn gaskets on cook line drawers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on outside of chip containers.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in drawers interior soiled around gasket area.

High Priority - Displayed food not properly protected from contamination. Lemons at self serve drink station, lid left open. Manager closed lid during inspection. Discussed monitoring area and self closing lids with manager. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 111F, per operator less than 2 hours. Reheated at time of inspection to 177F, discussed Time as a Public Health Control with manager. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employee on register with no proof.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs on shelf above bags of cabbage. Manager moved eggs to bottom shelf at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter by flat top: cooked peppers 92F, cooked onions 100F, per manager, approximately 30 minutes. States product used every hour. Provided Time as a Public Health Control form, items marked for time during inspection. Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products. Scale on probe thermometer at establishment only goes down to 50F.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Cove molding at floor/wall juncture broken/missing. In small room between prep area and walk-in cooler.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap in side double doors to establishment.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Carnitas in walk-in cooler 51F, cooling from yesterday. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. El pastor 123F, at 11:35, down to 119F, at 12:05. 8 degrees per hour, Improper cooling. Employees put chicken on flat pan and moved to freezer.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine, 0ppm. Establishment to use kitchen dish machine/three compartment sink

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies in dry storage.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Carnitas 51F, cooling over night.

Basic - Current Hotel and Restaurant license not displayed. Displaying license expired 6-1-21.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch stored in glass door cooler with restaurant food.