TACO BURRITO KING

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE.FOUND EIGHT CONTAINERS FILLED WITH COOKED GROUND BEEF STORED ON METAL PORTABLE SHELF BY THE THREE COMPARTMENT SINK AT IMPROPER TEMPERATURE: 89F-90.7F-104.9F- 111.F- 117.9F- 120F-122.9F AND 129.9F. NO TEMPERATURE HOLDING OR COOLING METHOD BEING APPLIED, ALSO NO TIME/TEMPERATURE LOGS AVAILABLE AT THIS TIME. FOOD DISCARDED AND DENATURED, POUNDS 120, VALUE 286.66. CRITICAL VIOLATION: 7-38-005(A)

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES:OBSERVED FOOD HANDLER HANDLING READY TO EAT FOOD,TOUCHING NON-FOOD CONTACT SURFACES,SUCH AS WIPING WITH DIRTY CLOTH WORKING STATION,PICKING UP FOOD ORDER TICKETS AND TOUCHING EQUIPMENT, THAN WITH OUT WASHING HANDS, WITH BARE HANDS PICK-UP DICED TOMATOES,SHREDDED LETTUCE AND CHEESES AND MADE A BURRITO FOR COSTUMER. INFORMATION GIVEN ON HAND WASHING.CRITICAL VIOLATION:7-38-010(A)

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: NO SANITIZING SOLUTION USED AT THREE COMPARTMENT SINK. OBSERVED EMPLOYEE WASHING AND RINSING MULTI USE UTENSILS AND STORED THEM WITH OTHER CLEANED UTENSILS(POTS AND PANS)WITHOUT USING SANITIZE SOLUTION AT THIRD COMPARTMENT SINK. INFORMATION GIVENHOW TO SET UP SINK:WASH RINSE AND SANITIZE(100PPM).CRITICAL VIOLATION: 7-38-030

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE ICE BUILD-UP FROM ON TOP FOOD BAGS INSIDE THE WALK-IN FREEZER AND CHECK THE UNIT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: CLEAN FOOD DEBRIS ON FLOOR INSIDE THE WALK-IN COOLER AND FREEZER.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: REMOVE DEBRIS AND DEAD INSECTS FROM INSIDE THE LIGHT SHIELD THROUGHOUT THE PREMISES.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: NOTED A RED GARDEN HOSE ATTACHED AT WATER PIPE,COMING DOWN FROM CEILNG BEING USED TO RINSE UTENSILS AND FLOORS.INSTRUCTED TO REMOVE AND USE FAUCET AT MOP SINK,OR PROVIDE A FAUCET WITH AN APPROVED BACK FLOW PREVENTION DEVICE .

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE STEM THERMOMETER TO BE ABLE TO CHECK FOOD TEMPERATURE,ALSO THERMOMETER IS NEEDED IN ALL COOLERS AND FREEZERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Reach in cooler shelving that had peeling paint/rust shall be repaired/replaced. Caulking around exposed hand sink in rear kitchen prep area in state of disrepair, shall be repaired/replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of walk in cooler shelving, cooler shelving, rear storage shelving/racks not clean need detailed cleaning(crevices).Non food contact surfaces of ice machine need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors in rear storage areas under storage shelving/racks need detailed cleaning(corners), floors in walk in cooler, and walk in freezer need detailed cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls, ceilings in kitchen prep areas need detailed cleaning, ceiling in men's bathroom needs cleaning. Must adjust new front entrance door to eliminate any gaps on door frame.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shields in prep areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust vents(ventilation)in prep areas, walk in cooler, coolers and bathrooms need cleaning(detailed).

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: stock items must be stored six inches off of floor to prevent pest harborage.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Above violation still remaining.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: Found/observed rear exit/entrance doors not rodent/insect proofed, doors had 1/4 inch gaps on bottoms of doors. Citation issued#H000071340, with a court date of 7/07/2011, at 400 w. superior in room #112 at 9:00 AM.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: 3 compartment sink not draining properly, grease trap leaking at edges(supervisor B. Turkaly notified). Mgmt. was instructed to repair 3 compartment sink, and provide new seal to grease trap to prevent water leakage. And to use dismachine until repaired. Citation issued #H000071340, with a court date of 7/07/2011, at 400 w superior in room #112 at 9:00AM.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Rear sorage shelving that had exposed raw wood shall be repair/sealed or replaced.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Non food contact surfaces of cooler shelving/racks, walk in cooler shelving, racks, rear storage shelving, not clean need detailed cleaning(crevices). Non food contact surfaces of cooking equipment need detailed cleaning.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Floors under hevy equipment, cooking equipment, 3 compartment sink, rear storage areas, under storage pallets/shelving need detailed cleaning(corners). Floors in walk in cooler, walk in freezer need cleaning.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Walls in rear prep areas need cleaning, walls that had peeling shall be repair/sealed.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Light shield in kitchen prep areas, bathrooms, and dining areas need cleaning.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Exhaust canopy not clean needs detailed cleaning, exhaust vents(ventilation)in walk in cooler, coolers, and bathrooms need cleaning.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL A SPLASHGUARD BETWEEN EXPOSED HANDSINK AND COFFEE MACHINE AND BETWEEN EXPOSED HANDSINK AND PREP COOLER,AT THIS TIME NOBODY WAS USING THE HANDSINK

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST ELEVATE FOOD BOXES IN THE WALK IN FREEZER 6 INCHES FROM THE FLOOR,MUST ELEVATE FOOD CONTAINERS INSIDE WALK IN COOLER 6 INCHES FROM THE FLOOR;MUST KEEP CLEAN FLOOR IN THE STORAGE AREA

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units. MUST PROVIDE THERMOMETER IN HOT HOLDING UNIT FOR BEEF STEAK,COOKED RICE,COOKED BEANS,CHEESE NACHOS