LAS TORTAS LOCAS #2

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple metal pans wet stacked by 3-compartment sink and on rack above countertop in main kitchen. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS: items were unstacked and placed for air drying.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed front food service self-serve bar with utensils that were shorter than the widest portion of the container and with the handle touching the food. CA: A food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. The utensil’s length shall be longer than the widest portion of the container. COS: Longer utensils were added to the containers so that handles were not touching the food.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods which are cold held must be maintained at 41F and below. COS: Food discarded.