OAXACA TACOS & TEQUILA BAR

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed a prep top cooler missing both top handles. CA: Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Discussed with PIC to install new handles.

Insects, rodents, and animals not present — Inspector Note: Observed door width-sized-gap beneath the back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Discussed with PIC to close in the gap to prevent the entry of insects.

Insects, rodents, and animals not present — Inspector Note: Observed numerous live fruit flies and one live fly in the kitchen area. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and eliminating harborage conditions.

Food stored covered — Inspector Note: Observed a container of tortilla chips on the shelf and tostadas on the bottom shelf of the prep top table stored uncovered. CA: Storing the food 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: PIC voluntarily covered the chips and tostadas with lid and saran wrap.

Insects, rodents, and animals not present — Inspector Note: Observed one live fly in the kitchen as well as numerous alive fruit flies. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; 4. Eliminating harborage conditions.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed an employee rinsing a stainless steel bowl using pre-rinse sprayer, then take it back to the line to be used. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical sanitizing solutions like QUAT. COS: Employee was asked to bring the stainless steel bowl back to be properly washed using the proper steps of "wash, rinse, sanitize". EHS provided the "wash, rinse, sanitize" poster.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed kitchen dishwasher as well as bar dishwasher reading 0ppm chlorine. After a few more cycles and manual sanitizer feeding the readings were 25ppm. After running a third cycle on the dishwasher in the kitchen the final reading was 50ppm. CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration / Range / Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 / 120 (49) / 120 (49) 50-99 / 100 (38) / 75 (24) 100 / 55 (13) / 55 (13) Discussed with PIC to service the dishwashers as soon as possible. Until the dishwashers are fixed to use a three compartment sink using the proper steps of "wash rinse and sanitize".