Bamba Mex Grill

Observed warewashing washing machine unable to reach temperature required by manufacturer of 120F after being ran three times (reached 112F).

511-6-1.05(6)(j) - Mechanical Warewashing, Wash Solution Temperature (Pf) (j) Mechanical Warewashing Equipment, Wash Solution Temperature.

2. The temperature of the wash solution in spray-type warewashers that use chemicals to sanitize may not be less than 120ºF (49ºC). Pf

Corrective action: Discussed with PIC to have warewashing machine inspected.

Observed missing/damaged slates on the hood vent panels. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed the owner of the need to replace the slats ASAP to prevent any issues with the hood vent system.

Observed facility's need to purchase food grade containers; multiple bulk product was stored in HEFTY storage containers. Food service equipment must be commercial grade equipment and designed and built according to standards set by American National standards Institute (ANSI) accredited certification programs. Such an accredited program includes, but is not limited to, one offered by the National Sanitation Foundation, or Underwriters Laboratories. Food equipment that is certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program is deemed to comply with subsections (1) and (2) of this Rule when used for its intended purpose. EHS informed the owner of the need to purchase food grade containers.

Observed facility's need to seal any cracks in flooring and along baseboards to create a flush seal; to prevent water from pooling in area and causing damages. (c) Floor and Wall Junctures, Coved, and Enclosed or Sealed.

1. In food service establishments in which cleaning methods other than water flushing are used for cleaning floors, the floor and wall junctures shall be coved and closed to no larger than one thirty-second inch (1 mm).

2. The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed. EHS informed the owner of the need to seal any area where cracks are present and coving isn't flushed or sealed.