COMO VALERO

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand washing sink with cheese pump inside.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips at time of inspection.

Basic - Food stored on floor. Observed boxes of frying oil on floor.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker over prep table. Operator removed speaker. Corrected On-Site

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed several utensils in a water temperature of 80°F. The cook poured out the water. Corrected On-Site Repeat Violation

Intermediate - Employee applied hand antiseptic in place of washing hands as required.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster provided via email.

Intermediate - Handwash sink not accessible for employee use at all times. Observed a aluminum pan on top of sink. The cook removed it. 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. Form provided via email. Corrective Action Taken

Basic - Food stored on floor. Observed a case of water bottles on the floor. The cook moved it.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the hood filters soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Equipment in poor repair. Gaskets torn in reach in cooler located next to the takeout window.