TAQUERIA TSUNAMI

Accumulated food debirs was observed on the shelves inside the Walk in refrigeration unit. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Water was observed leaking from the dish machine at the Bar. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

The warewashing machine in the bar was observed to measure 0 ppm chlorine.

A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P

Concentration Range Minimum Temperature

MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

25-49 120 (49) 120 (49)

50-99 100 (38) 75 (24)

100 55 (13) 55 (13)

Note: PIC put out of order sign on warewashing machine and will use kitchen 3-compartment to wash bar dishes. PIC will have warewashing machine repaired and notify EHS.

Observed hand sink in the main kitchen and hand sink in the men's bathroom to not reach 100F.

A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet

Note: PIC will call appropriate personnel to have hand sink temperatures adjusted.

Cut tomatoes were observed cold holding at 50 Degrees Fahrenheit.
511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Note: Cut tomatoes were all voluntarily discarded during the inspection.