Chef Paco's

Observed an employee place washed lettuce on a ready to serve burger bare handed. CA: ready to eat food items may never be handled bare handed. Tongs, gloved hands, or other methods must be used. COS: affected food item was voluntarily discarded.

Observed the facility using spray bottles of glass-type cleaner from a dispenser near the mop sink that was not a food grade sanitizer to sanitize food contact surfaces on the prep line. Observed staff using dry wiping cloths on food contact surfaces. CA: food grade sanitizer must be available and used for sanitizing food contact surfaces as needed. Food contact surfaces must be sanitized with either a spray bottle of sanitizer and dispensable towels or a cloth that is stored in a bucket of sanitizer at proper concentration between uses. COS: bottles were emptied, rinsed, and refilled from 3-comp sink dispenser of QUAT solution at 300 ppm. Wiping cloths were added to dirty linen bin and clean wiping cloths were stored in the bucket.

Observed numerous plates, bowls, and cooking pans ready for use with food and physical debris on them. Observed utensils stored with food contact surface exposed in dining area or in containers touching accumulations of with food or physical debris. CA: all food contact surfaces must be cleaned and sanitized as often as necessary to prevent contamination.

Observed several containers of food prepared in-house kept longer than 7 days. Observed commercially prepared dry goods kept longer than labelled use by date. CA: food items made in house must be used or discarded within 7 days. Commercially prepared food items must be used or discarded by the labelled use by date. COS: all food items voluntarily discarded

Observed multiple food items made in house or removed from original packaging that lacked date marks. CA: all food items made in house and held for longer than 24 hours or removed from commercial packaging must be date marked appropriately. COS: date marks added to affected items