Baja Fresh

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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;

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: 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.

Inspector notes: During the inspection observed the hot water at hand sink not temping at or above 100 deg F and not turning on in main kithen. In addtion observed front hand sink at front service line being blocked by ladder and brooms. code: Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. 3. A self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. 4. An automatic handwashing facility shall be installed in accordance with manufacturer’s instructions. COS: PIC fixed hand sink and moved ladder and brooms from hand sink.

Inspector notes: The observed facility had expired test strips at 3 compartment sink. code:(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf CA: Advised PIC to purchase new test strips.

Inspector notes: I observed a heavy build of grease and old food debris throughout the front service line underneath the stove top in between deep fryer equipment inside the chip cabinet. code:3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA:Avised PIC to perform a deep cleaning inside of front line service are.

Inspector notes: Observed grease build on floor of front line area behind kitchen equipment ( stove heating chip drawers). code:Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. CA: Advised PIC to clean kitchen floor.

Inspector notes: Observed employee wearing wrist band while prepping food at the front service line. code:Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. CA: Advise PIC to have all employees remove jewelry while prepping food.