Baja Fresh

Food stored covered — Inspector Note: Observed containers of salsa and shredded cheese stored uncovered in reach-in coolers in front food service area. Corrected on site - containers covered with lids or plastic wrap. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink substance with the appearance of mold on the interior of the ice machine in the main kitchen area. Observed old labels on containers stored as clean. Corrective action - PIC advised to have detailed cleaning of the ice machine performed and remove container labels prior to warewashing. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed containers of shredded cheese and chopped lettuce stored in preptop coolers and reach-in cooler for greater than 24 hours without proper date marking. Corrected on site - food employee labeled containers appropriately. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal items (hand bag, personal food) stored in dry storage area with food service items. Corrected on site - items relocated away from food service items. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Food stored covered — Inspector Note: Observed metal containers of black beans and pinto beans stored in walk-in cooler uncovered. Observed plastic container of shredded cheese in ice bath at front food service area uncovered. Observed large container of dry rice with the lid off in rear dry storage area. Corrective action - advised PIC to cover all foods not being cooled with lids, foil, or plastic coverings to protect from contamination. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), 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;

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink substance with the appearance of mold on the interior of the ice machine in the main kitchen area. Observed old labels on containers stored as clean. Corrective action - PIC advised to have detailed cleaning of the ice machine performed and remove container labels prior to warewashing. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Proper date marking and disposition — Inspector Note: Observed large containers of pico de gallo and green salsa stored in walk-in cooler for greater than 24 hours without proper date marking. Corrected on site - food employee labeled containers appropriately. 511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.