Arizona Burrito

Inspector notes: Observed 0ppm chlorine sanitizer in use for active warewashing when measured with a chemical test strip. Per PIC, chlorine sanitizer was in use. Food-contact surfaces must be properly sanitized after washing and rinsing (50-100ppm chlorine). Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC refilled compartment and measured the concentration at less than 10ppm. PIC added additional chlorine to reach 50ppm chlorine. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed red salsa with internal temperatures ranging from 55-69*F, green salsa at 60*F, and chili relleno with internal temperatures ranging from 46-49*F when measured with a probe thermometer. Per PIC, all foods were prepared overnight more than 6 hours prior. Observed more than 12 inches of cooling salsa in plastic buckets with tight fitting lids. Observed the chilis individually wrapped and stacked in plastic and tightly covered with plastic wrap. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed cooling methods with PIC

Inspector notes: Observed TCS foods prepared onsite more than 24 hours prior without proper date marking, including shredded beef, flautas, tacos dorados, ham, and soup the PIC stated were made on 1/28 and 1/29. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Discussed ensuring TCS foods prepared from shared ingredients bear the date from the oldest prepared food (i.e. the day the shredded beef was prepared if different from the day the tacos were prepared using the shredded beef.)

Inspector notes: Observed employee drinks stored above food prep areas. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area

Inspector notes: Observed raw chorizo stored above cooked beef in reach in unit and observed raw sausage stored above churros in same unit. Manager placed raw sausage and chorizo on bottom shelf of reach in unit

Inspector notes: Observed vegetable soup manager informed was prepared>48 hours prior without a date mark. Employee dated with date prepared during inspection

Inspector notes: Observed carne asada hot holding on stove at internal temperature of 88 deg F and observed French fries hot holding at 76 deg F that were recently placed in walk in after hot holding on counter 165 deg F during inspection

Inspector notes: Observed bleach sanitizer in the three compartments sink with dishes just removed from sanitizer compartment at a concentration of >200 ppm and observed sanitizer bucket that was used for wiping food contact surfaces at a concentration of >200 ppm. Employee adjusted the concentration to within specification for the three compartments sink and bucket and re-washed the dishes on the drainboard

Inspector notes: Establishment prepared eggs cooked to order (according to manager), without a consumer advisory. Manager prepared an advisory and placed on wall under menu in the dining area

Inspector notes: Observed flan and vegetable soup that were prepared >48 hours prior (according to Manager) without a datemark. Employee dated with date prepared during inspection