Willie's Taco Joint

Inspector notes: Observed water at a temperature of 80 F at all sinks (prep, three compartment and handwashing sinks) located in the establishment. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. PIC stated that this is an ongoing issue due to the location and that hot water was last present the day before. PIC reset electric outlet that the water heater was plugged into and was able to restore hot water in the establishment. Observed a new temperature of 102 F for all water at the time of inspection

Inspector notes: Observed dust accumulation on air vents and surrounding ceiling tiles in kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed chemical dispenser to dilute quat sanitizer at three comp sink measuring 0-150ppm. Per manufacturer proper concentration is 200-400ppm. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Food-contact surfaces were properly sanitized at time of inspection. Staff will self dilute sanitizer until dispenser is fixed

Inspector notes: Observed dust accumulation on air vents and surrounding ceiling tiles in kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed deep pan of 'cooked' chicken measured at 121'F on food prep table located across refrigeration units. PIC stated chicken is partially cooked and will be cooled and brought out of walk-in upon restaurant's needs after cooling. Chicken in question was prepped less than an hour prior per PIC. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for noncontinuous cooking process. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling, held frozen or cold; Prior to sale/service, cooked to at least temperatures specified for raw animal foods. Instructed PIC to have partially cooked chicken cooked to full at time of inspection. PIC agreed to stop non-continuous cooking processes at the establishment. Informed PIC that approval will be required before establishment begin non-continuous cooking processes again. Provided PIC with resources on non-continuous cooking and application link should they decide to begin