El Antojo Chapin

Inspector notes: Observed the handwashing sink in the bar area had no napkins available at the time of inspection. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS by refilling disposable napkins

Inspector notes: The person in charge (PIC) was unable to provide a written procedure for clean-up of Vomiting and Diarrheal Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Inspector notes: Observed dish machine dispensing 0 ppm (chlorine) and quat sanitizer at 0 ppm. Dish machine must dispense chlorine at 50 ppm and quat sanitizer must be between 200-400 ppm. COS both dish machine and 3-comp sink sanitizers were primed and dispensing proper sanitizer concentrations.

Inspector notes: Back door is not tight-fitting. All exterior doors must be tight-fitting to not allow entry of pests.