Pretty Little Tacos

Observed the 3 compartments sink sanitizer not dispensing at appropriate concentrations (0PPM) at the time of inspection. CA: advised PIC to service the dispenser and in the mean time PIC will manually pour the sanitizer in the sanitizer compartment.

Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P.

Observed wet wiping cloths not stored in sanitizing solution between uses. Observed dry wiping cloths with soiled residue throughout main kitchen. CA: Advised PIC to ensure wet wiping cloths are stored in sanitizer buckets between use. Advised to ensure wiping cloths are free of soiled residue when clean.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i)Maintained dry; and (ii) Used for no other purpose.
2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily.
3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.
4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

Observed soiled residue inside of microwave in main kitchen. CA: Advised PIC to frequently clean non-food contact surfaces. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.