MACHETE GRILL TACO FACTORY

Wiping cloths: properly used and stored — Inspector Note: Observed two wet wiping cloths stored on prep top counter cutting board in between uses. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and PIC moved wet wiping cloths to sanitizer buckets containing sanitizer solution of 200ppm quat.

Wiping cloths: properly used and stored — Inspector Note: Observed two wet wiping cloths stored on prep top counter cutting board in between uses. Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and PIC moved wet wiping cloths to sanitizer buckets containing sanitizer solution of 200ppm quat.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food service employee wash their hands in 3 compartment sink. Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf Discussed with PIC, that hands shall be washed only in hand sinks.