FRIDAS MEXICAN RESTAURANT

4-2B: .05(8)(a)Observed employee wash and rinse the salsa mixer and not follow with a sanitize step before storing as clean. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: The salsa mixer was sanitized.

15A: .05(2)(c)Observed an in use cutting board stored next to the grill and the material had been melted from the heat at the grill. Observed another cutting board that had been cut into 2 pieces. Observed a cracked container storing avocados. Multiuse food-contact surfaces shall be smooth in good repair, free of sharp angles, and finished to have smooth seams and joints. They shall be accessible for cleaning and inspection without being disassembled or easily disassembled without the use of common hand held tools. (PF) Corrective Actions: Cutting boards and container were discarded.

6-1A: .04(6)(f)Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). It was observed that the door to the reach in portion of the prep line cooler was open. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were moved to the walk in cooler.

13A: .07(3)(d)Observed two handwashing stations (by the grills and at the back of the store) that did not have handwashing signage.// A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. (C) Corrective Actions: Person in charge put the handwashing signage at the handwashing sinks.//