ELMYRIACHI

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed two stacks of plastic food containers and three stacks of metal pans stacked while wet on the dry rack in the dish area. CA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink slime and black buildup on the lip in both ice machines in the main kitchen. CA: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending, equipment food-contact surfaces and utensils shall be cleaned at a frequency to prevent buildup and contamination or specified by the manufacturer.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food buildup and debris between the floor tiles in the main kitchen. CA: All physical facilities shall be maintained in good repair. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Upon arrival observed three employees eating at the prep top cooler in the main kitchen. CA: 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. COS: Food employees cleaned area and moved food items to designated employee area.