Tacos Chiwas

Inspector notes: Observed no paper towels at the handwashing sink near the pizza oven in the back kitchen at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed diced chicken, diced carne asada, and cooked shrimp on the flat top in the kitchen with temperatures between 103 to 119*F at time of inspection. Per employees, all items were being hot held and put out less than 2 hours prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection

Inspector notes: Observed 5 chemical spray bottles in the back of house without labels at time of inspection. Per Chef, bottles contained either bleach, window cleaner, fabuloso or degreaser at time of inspection. Chef labeled all chemical bottles with common name at time of inspection

Inspector notes: Observed leaks from both handwashing sinks in the back kitchen at time of inspection. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times