FUEGO TORTILLA RESTAURANT

Approved thawing methods used — Inspector Note: Observed bucket of seafood thawing in stagnant water directly on the floor underneath a sink in main kitchen. C/A: Thawing must be done 1: Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water. COS: Seafood placed into freezer

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed most recent inspection report is not displayed within public view. C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Correct within 72 hours.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple pans wet stacked for use on rack in warewashing area of facility. C/A: Equipment and Utensils, Air-Drying Required. 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. Correct within 72 hours.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed multiple pans wet stacked for use on rack in warewashing area of facility. C/A: Equipment and Utensils, Air-Drying Required. 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.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed chlorine concentration at automatic dish washer below 10ppm. C/A: A warewashing machine that is installed after September 12, 2007 shall be designed and equipped to: automatically dispense detergents and sanitizers Pf and incorporate a visual means to verify that detergents and sanitizers are delivered or a visual or audible alarm to signal if the detergents and sanitizers are not delivered to the respective washing and sanitizing cycles.

Adequate handwashing facilities supplied & accessible — Inspector Note: 1. Observed knife and pot in hand sink in main kitchen near Reach in freezer 2. Observed hand sink near window in main kitchen obstructed by prep cooler unit. 3. Observed hand drying provisions at bar hand sink obstructed by cases of soda. C/A: 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing. COS: Knife and pot were removed from sink, cases of soda were moved from front of hand drying provisions. Facility has 72 hours to remove prep cooler from front of hand sink in main kitchen (correct by 6/7).

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black and pink slime buildup along baffle and interior of ice machine in warewashing area near 3-comp sink. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several dishes with food debris stored for use on dish rack in warewashing area of facility. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper cold holding temperatures — Inspector Note: Observed several TCS items cold held above 41F in the prep cooler unit 1 in main kitchen. C/A: TCS food shall be maintained at 41°F (5°C) or below. COS: All items cooled to 41F @2:30pm

Toxic substances properly identified, stored, used — Inspector Note: 1. Observed bottle of bleach and water solution stored unlabeled in main kitchen near window. 2. Observed unlabeled bottle of acid stored above 3-compartment sink in warewashing area of facility. C/A: Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: Both bottles were labeled with common name.

Hands clean and properly washed — Inspector Note: Observed food employee touch raw chicken, then proceed to touch clean aluminum containers in main kitchen. C/A: Employees shall wash hands after touching raw animal proteins and before changing task. COS: Hands washed

Food stored covered — Inspector Note: Observed several containers containing food not stored covered in reach-in cooler of main kitchen and in containers at bar. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Covered