Barberitos

Observed food service employee in front food service area drinking beverage from a plastic cup single service. Rule: 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Corrective Action: Food service employee placed secured lid on single service cup and inserted straw.

Observed three one-gallon plastic containers of milk with the expiration date of 2/20/2026. Rule: Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. P Corrective Action: PIC disposed of milk.

Observed food service employee preparing food without hair restraint. Rule: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Corrective Action: Food service employee donned a hair net.

Observed plastic container in hand sink in front area. Observed cleaning pad and other items in hand sink in back area. Rule:

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf Corrective Action: PIC removed all items from hand sinks.

Observed diced tomatoes with prep-date of 2/10 in walk-in cooler at temperature of 44 degrees F. Rule: (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 Corrective Action: PIC discarded tomatoes.

Observed facility without CFSM certificate available during inspection. Rule: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment Corrective Action: PIC will obtain certificate for course completed this year. Will notify Health Authority when it is posted in facility.

Observed handwashing sink in main kitchen without soap or paper towels. Rule: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Observed handwashing sink in main kitchen without soap or paper towels. Rule: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Hand Drying Provision.

Observed facility without chemical test strips. Rule: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed wiping cloth stored in red bucket. Observed sanitizer concentration near 0ppm. Rule: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) Corrective Action: PIC discarded liquid and replaced with sanitizer (quaternary ammonia) at at concentration of 200ppm.