Tortas El Manantial

Inspector's notes

Did not observe any handwashing sink signage at the handwashing sinks. Discussed with person in charge to acquire proper labeling for the handwashing sinks. The person in charge will label the handwashing sinks. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some spoons and knives stored in a bucket with room temperautre water inside of it. Discussed with person in charge to store in-use utensils in running water, in a clean dry container or in hot water above 135°F. 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. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hot holding unit filled with nacho cheese with an internal temperature as measured using a probe thermometer of 115-118°F. According to the person in charge, the cheese had been in the well for just over an hour. It was observed that the unit was plugged in and turned on, however the outlet plug had tripped and turned off. The plug was reset. All TCS foods improperly hot held were reheated to 165°F at time of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed clean dishes at the clean dishes rack that upon separation, were observed to still have water trapped between the dishes. The person in charge separated the pans so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some grease and other heavy residues/carbon buildup on the hood. Discussed with person in charge to have the hood cleaned. Person in charge will have the hood cleaned. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.