Tacos La Lomita

Inspector notes: Observed brown organic material in nozzle of tea dispenser next to drive-thru window. Reviewed cleaning frequency with person in charge. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed several dishes at the clean dishes rack that were stacked together. Upon separation of the dishes, water was observed still trapped between the dishes. Person in charge separated the wet dishes so they could finish air-drying. Discussed with person in charge to air-dry the dishes prior to stacking them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed heavy organic matter buildup on several soda fountain nozzles at the soda fountain in the dining room area. Discussed with person in charge to clean the soda fountain nozzles frequently enough to prevent buildup of organic matter. Person in charge removed the soda fountain nozzles and washed, rinsed and sanitized them at time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed a large plastic bucket greater than 8 inches deep filled with green chili salsa that had been cooked and began cooling in the freezer 2 hours prior to the start of the inspection according to the person in charge. The internal temperature of the large chili bucket as measured using a probe thermometer ranged from 87°F - 92°F. Based on the time that the cooling period began for cooling the food from 135°F to 70°F within the first 2 hours, the salsa did not reach 70°F within the first 2 hours of cooling. The salsa was embargoed at time of inspection (see embargo form). Discussed cooling methods. 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

Inspector notes: Observed several plastic bins that were stored with water still trapped inside of them on the clean dishes rack. Person in charge separated the wet bins so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed two fryer baskets with numerous broken wires on each of them. Discussed with person in charge to acquire new fryer baskets. Person in charge will order new fryer baskets to replace the broken ones. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed a couple of handwashing sinks that are starting to separate from the wall and have gaps forming between the sink and the wall. Discussed with person in charge to reseal the handwashing sink to the wall using silicone or caulking so that the surface is smooth and easily cleanable. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed no handwashing signage for handwashing sink adjacent to drive-thru window. Discussed with person in charge to acquire signage for handwashing sink

Inspector notes: Observed 4 large metal pots approximately 6-8 inches deep inside of the walk-in cooler with beans that were cooked and had begun cooling 1 hour prior to the inspection according to the person in charge. The internal temperature of the beans as measured using a probe thermometer was between 97F° - 102°F. Discussed with person in charge that cooling foods should be kept to a maximum depth of no greater than 4 inches deep and that food should be cooled in wide, flat shallow pans to 41°F prior to placing into deeper pans. Person in charge had the cooling beans transferred from the deep pans into wide, flat shallow pans to a depth of 2-3 inches. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed handwashing sink adjacent to the soda fountain next to the drive-thru and other handwashing sink adjacent to the food prep area across from the walk-in door that are both starting to become detached from the wall. All handwashing sinks should be sealed smooth and flush to the wall with silicone or caulking. Reseal handwashing sinks so that they are smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection