Burrito Express

Inspector notes: Observed spatula with white food debris. PIC stated that spatula was put away as clean. Informed PIC that all food-contact surfaces should be clean to sight and touch. PIC properly washed, rinsed and sanitized the spatula at time of inspection

Inspector notes: Observed unlabeled bottle with blue liquid sitting underneath the cashier's counter. Informed PIC that all chemical containers should be clearly and individually labeled with the common name (e.g., Windex). PIC corrected at time of inspection

Inspector notes: Observed an air break at the 3-compartment sink. Informed PIC that an air gap of at least 1 inch is required at all times

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed several deep white sour cream containers with blue lids holding foods like red and green salsa, several different cooked meats with juice and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers

Inspector notes: Observed 16 oz bottles of strawberry lemonade and mango lemonade sold in the Pepsi refrigerator by the front door. Observed labels missing approximate weight, location where the product was made, and ingredients. Per PIC the lemonades were made at a different location, by a different business called Lemonade Plug and provided an invoice. Invoice states a personal home address for the business and unable to obtain address of facility the lemonades were made in. Discussed with PIC all food must be obtained from an approved source as defined by law. Place the strawberry lemonade and mango lemonade under true embargo. True embargoed items are set aside and will not be used/sold until proof these items coming from the Lemonade Plug are an approved source

Inspector notes: Observed an unlabeled spray bottle in the back of the facility storing a green liquid. PIC was not aware of what the liquid was and opened the bottle to smell. Still unable to determine what it was he asked employees and discovered it was degreaser. Discussed with PIC the safety of labeling all chemical bottles with common name. PIC labeled bottle at time of inspection

Inspector notes: Observed a frozen large ziploc bag of ham sitting in the basin of the hand wash since next to the prep table. Discussed with PIC hand wash sinks shall be maintained as accessible at all times and thawing shall be done in a prep sink under cold running water or in refrigeration. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed several deep white sour cream containers with blue lids holding foods like red and green salsa, several different cooked meats with juice and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers

Inspector notes: Observed employee come in from outside via the back door. Employee went to three compartment sink so set up for washing, then went into the kitchen moved some equipment and then washed hands for less than 10 seconds. Discussed the importance of proper hand washing procedures with PIC. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Also discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs, after eating, smoking, touching a door and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed several deep white sour cream containers with blue lids holding foods like red and green salsa and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers

Inspector notes: Observed dust build up and grease build up on the ventilation system both moveable and fixed parts. Also observed dust build up and grease build up on the cold holding unit next to the stove and the wall outside of the cooking ventilated area. Discussed with PIC ventilation systems shall be cleaned frequently enough to prevent accumulation of dust and grease buildup

Inspector notes: Observed several deep white sour cream containers with blue lids holding foods like salsa and diced potato. Discussed with PIC single-use food containers are intended for single-use and are not designed to be washed and re-used for storage of food. Replace the single use containers with food safe reusable containers

Inspector notes: Observed no Certified Food Protection Manager (CFPM) in the facility at the time of inspection. Discussed with Person in Charge (PIC) a CFPM is required to be on the premises during all hours of operation