La Pasadita Hot Dogs

Inspector's notes

Observed large containers of sauces, pre-reportioned bags of beef, bacon, corn, and cooked chili peppers in walk in cooler without date marks. 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). Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed trash receptacle in unisex bathroom without a cover. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed light bulbs in ventilation hood without a protective cover. Provide protective covers for all light fixtures under the ventilation hood with protective covers or shatter proof light bulbs. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed >200ppm concentration chlorine solution in sanitizer compartment of 3-compartment sink. Per person in charge (PIC), chlorine test strips are used each day when making sanitizer solution. Sanitizer shall be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Person in charge (PIC) drained high-concentration sanitizer and made 100ppm chlorine solution in sanitizer compartment of 3-compartment sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed accumulation of dust/grime along vent covers of walk-in ceiling refrigeration unit. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean vent covers prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed container of raw bacon and raw bacon wrapped hot dogs inside walk-in cooler stored above potatoes/juice containers. Observed no active contamination. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in Charge (PIC) stored raw bacon food items below RTE foods at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 47°F internal temperature, per probe thermometer, of cooked potatoes inside prep cooler. Per PIC, potatoes were cooked night prior to inspection and placed directly into walk-in cooler. Potatoes were then taken out of walk-in two hours prior to inspection and placed into prep cooler. Other TCS food items in prep cooler observed at 41°F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Cooked potatoes improperly cold held were relocated to walk-in cooler to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handle of ice scoop in contact with ice inside ice machine. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. PIC properly stored scoop into ice scoop holder. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

Establishment was cleaning dishes in three compartment sink and not utilizing any sanitizer. Water tested in the sink tested at 0ppm for chlorine bleach. PIC added bleach and increased the sanitizer concentration to the approved range (50-100ppm) and all dishes were rewashed. Food-contact surfaces were properly sanitized at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Corrected at time of inspection.

Inspector's notes

Establishment had dust pan stored inside of food prep sink near back of establishment beside three compartment sink. Also observed debris and trash from the dust pan present in the prep sink. PIC removed the equipment from the prep sink and sanitized the surfaces prior to use for food preparation. Food preparation sinks shall only be used for the purpose of cleaning and preparing food prior to service. Discontinue use of prep sink for all other activities. Corrected at time of inspection.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Can of flying inspect spray found at water heater and container of insect spray found in dry storage area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single service and single-use articles. Pesticides are to be used by approved, certified operators. Properly store toxic substances in a manner to protect food and food equipment. --------- Food employee removed pesticides from areas at time of inspection. Correct By: Corrected At Time Of Inspection