Smash Tacos & Tequila

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dry storage shelves with containers of utensils, towels, aprons that were stored with unclean to sight and touch containers also unclean. CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: In a clean, dry location; Where they are not exposed to splash, dust, or other contamination; and At least 6 inches (15 centimeters) above the floor. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: In a self-draining position that allows air drying;

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed main prep-top cooler in kitchen out of order. PIC has created ice bath until Freon is ordered from China as it is a special type. CA: Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Nonfood-contact surfaces clean — Inspector Note: Shelving of walk in coolers, and shelving of equipment accumulated with food debris and black substance. Walk in cooler floor has a black organic substance on the flooring. CA:he food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Proper cold holding temperatures — Inspector Note: Observed 2 ice baths with raw chicken, pork, tilapia, mozzarella, cabbage being stored under 41F. Observed raw chicken, rice without a date mark, stored in the walk in cooler under 41F. CA: 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. COS: Ice baths were remade to fully submerge items inside ice to cool properly.

Hands clean and properly washed — Inspector Note: Observed chef take gloves off after handling raw chicken and donning gloves to initiate a task that involved working with food without washing hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands. COS: Chef was instructed to wash hands by PIC.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed main Hand-wash sink lacking proper hand drying provisions. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device. COS: PIC provided paper towel at main hand sink in kitchen.