LOS CUATES MEXICAN TAQUERIA & RESTAURANT

Utensils and/or food contact surfaces of equipment (unpainted clay cups used at the bar) are not made of materials that are safe, durable, corrosion-resistant, and nonabsorbent. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. Corrective Actions: PIC immediately removed the unpainted clay cups from the bar and will no longer use the cups for service.

Fixed equipment (hand sink next to dish machine) does not allow enough space for cleaning on back portion of the equipment adjoining to the wall. Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or (iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. Corrective Actions: PIC stated hand sink will be caulked/sealed to the adjoining wall at COB.

Observed 1 out 2 hand sinks in main kitchen to have no hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Corrective Actions: Manager designated the hand sink as "out of order" and instructed all employees to utilize the remaining hand sink that is in working order until it can be repaired.

Observed scoop in table salt container to be a bowl without a handle. Observed scoop in seasoning salt container with handle touching food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. Corrective Actions: Manager obtained scoop with handle for table salt and arranged scoop in seasoning salt so that handle was not touching the food.

Equipment and utensils not properly air-dried and observed to be wet nesting. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and
2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Corrective Actions: Employee arranged equipment to allow proper air-drying.

Observed accumulation of debris on warewashing machine racks. A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. Corrective Actions: PIC stated warewashing machine racks will be cleaned at COB.

Observed walk-in cooler and reach-in cooler gasket torn/in disrepair. All physical facilities shall be maintained in good repair. Corrective Actions: PIC stated gaskets will be cleaned until they can be replaced.

QAC and Cl test strips were not available during inspection. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Note: PIC will order QAC & Cl test strips.

Observed vacuumed sealed fish thawing while still in vacuumed sealed state. Time/temperature control for safety food shall be thawed, reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment. COS: PIC voluntarily Removed fish from vacuumed sealed state during inspection.