TAQUITO EXPRESS DUNWOODY

OBSERVATION: Rear handsink is not in working condition. CA: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Handsink shall be put back in working order by 4-13-26

Rear handsink is not supplied with soap. CA: (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

The rear handsink shall be properly supplied with soap and paper towels no later than 4-13-26

Hot water is not supplied to the vegetable sink. CA: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Hot water shall be supplied at all fixtures at all times. Hot water shall be used to clean the sink.

Observed several single use containers i.e queso containers being reused for numerous cooked food items. CA: 1. Single-service and single-use articles may not be reused.

Discussed with pic to have appropriate containers purchased.

Observed front hand washing sink and no trash can available at the sink. Therefore, if disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink.

Observed a front service hand washing sink filled with ice. The hand sink in the back area had a few unclean dishes sitting. Additionally, the handwashing sink in the back area was blocked by a rolling car limiting the sink accessibility. Therefore, a handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Observed an employee wash a dish in a 3 compartment sink and not sanitize the dish at the end. Thus, utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC returned the dish back to the 3 compartment sink and sanitized.

Observed the facility reusing cheese dip containers (single use plastic container) to hold other TCS food items. Thus, single-use articles may not be reused.

Observed pooling water at the bottom of water heater. Therefore, nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed a hand washing sink and no trash can available nearby to discard paper towel. Therefore, if disposable towels are used at handwashing sinks, a waste receptacle shall be located at each handwashing sink.

Observed personal items (phones, ipad, purse) stored on top of the oven and on top of food storage shelf (on bottled water). Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions.

Observed no soap available at the back handwashing sink. Advised that all handwashing sinks must have soap available at all times.

Observed the 3-compartment sink at 25ppm Chlorine residual. Advised PIC that Chlorine sanitizer solution shall be maintained between 50-200ppm. COS: PIC remade both buckets and the 3-compartment sink solution to read 50ppm Chlorine residual.

Observed phone charging cord in a freshly cut lettuce container. COS: All lettuce touching the charging cord was discarded. Advised PIC that there has to be a separation between personal items and food preparation areas.

Observed in-use utensils used for prep-top cooler placed all together in plastic baskets under tin foil. COS: In-use utensils were placed in cleaned and sanitized metal container. Advised that in-use utensils must be on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized.

Observed multiple personal drinks stored above dry food ingredient bins on shelves and speakers and cell phone placed on food preparation table. COS: All personal food items were placed in designated areas. Advised that all personal food from employees must be placed in designated area where no food contamination can occur.