EL TORERO STONE MOUNTAIN

2-2D: .06(2)(o)Observed back hand sink being used to store bucket. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Bucket was removed. Sink was cleaned and sanitized.

6-1C: .04(6)(d)Observed several containers of salsa that did not cool overnight. (see temp log) Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: All salsa was discarded.

11A: .04(6)(e)Observed salsa being stored covered in large containers at bottom of walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: PIC coached on proper cooling methods

17D: .07(4)(b)Observed employee items being stored in food prep areas throughout facility. (ex. keys, phones, drinks, deodorant) Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items were relocated to designated employee area.

4-2B: .05(6)(n)Observed employee washing dishes used a machine that did not reach proper temperature for sanitization nor the proper concentration for chemical sanitization. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: 3 compartment sink was set up for washing, rinsing and sanitizing using bleach in the proper concentration.

15C: .05(7)(a)2,3Observed build up of food accumulation in the heating rack roller /warmer.

Build up of dust on fans in cooler Non-food contact surfaces shall be cleaned at a frequency great enough to prevent accumulation of food residues. (C)

17C: .07(5)(a),(b)1,2,3Observed a build up of grease under appliances on the floor, in corners, and on certain walls. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)