Mr. Taco

Observed no chlorine test strips for 3 compartment sink. Observed no chlorine test strips for dish machine. Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf. CA: Advised PIC to obtain chlorine test strips

Observed tortillas stored directly in between cloth linens near hot holding area. CA: Advised PIC to utilize food-grade materials when storing directly on food items. Linens and Napkins, Use Limitation. Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.

Observed clean knifes stored in between equipment near dish area. COS: PIC moved knifes from area. Except as specified in paragraph 2 of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be stored in or under any source of contamination, including in locker rooms, in toilet rooms, in garbage rooms, in mechanical rooms, under sewer lines, under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; under open stairwells; or under other sources of contamination

Observed raw shrimp being thawed in standing water in the meat sink. COS: PIC turned on running water to properly thaw shrimp. (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or
2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

Observed food items in container stored directly on the floor in walk-in cooler. COS: PIC moved food items off the floor. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

Observed multiple single-use containers being reused in flour and salt buckets. COS: PIC threw away single-use containers. Single-service and single-use articles may not be reused.

Observed facility lacking proper test strip for three compartment sink and chlorine dish machine. CA: Advised PIC to obtain proper test strips. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed sticky residue on the outside of dishes stored clean near the dish area. CA: Advised PIC to ensure dishes are cleaned to sight and touch before storing clean. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.