Salsitas Mexican Food

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. THIRD CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various items such as: salsas made with tomatoes, cooked beef, cooked chicken, cooked rice, and pico de gallo stored in walk-in cooler missing date marks. Per person in charge, items were made 1-2 days ago. All RTE/TCS foods were properly date marked at the time of inspection. 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). SECOND CONSECUTIVE VIOLATION. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored laying on top of ice in ice machine. Discussed properly storing scoop by either hanging on hook on machine, or by storing in a clean container near ice machine to prevent contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. Manager arrived on-site towards end of inspection. A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. SECOND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large bucket of birria broth with internal temperature of 57°F and hotel pan of cooked beef with internal temperature of 55°F in walk-in cooler. Ambient air temperature of walk-in cooler was below 41°F. Per manager items were cooked yesterday afternoon. Provided cooling handouts. Also observed various TCS food items such diced & sliced tomatoes, cooked chorizo, thawed out chicken nuggets, and sliced deli ham with internal temperatures ranging between 51°F and 61°F in prep cooler across from the cook top and in the cooler drawers below the cooktop. All TCS foods improperly cold held were discarded by PIC at time of inspection. Ambient air temp of prep cooler was 51°F and cooler drawers were 48°F. Also observed various TCS in-house made salsas with internal temperatures of 50°F to 52°F at salsa bar cooler, per kitchen staff salsas were placed in unit about 2 hours ago. Salsas were moved to walk-in cooler for rapid cooling. Staff will keep salsas on ice to maintain internal temperature of 41°F or below. Ambient air temp of cooler was 46°F. Discussed keeping TCS food items in walk-in cooler until units have been serviced and maintains 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large hotel pan of cooked beef with no date mark. Per manager, beef was cooked about 2 days ago. Discussed proper date marking. All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle containing purple liquid on grill next to the hot holding unit. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were labeled, relocated and properly stored by staff at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple prep coolers containing TCS food items with ambient air temperatures ranging between 46°F to 51°F. Units containing cold TCS food items should maintain an ambient air temperature of 41°F or below. Manager will have units serviced prior to re-inspection. Discussed daily monitoring of prep units to ensure they are working properly and maintain ambient air temperatures of 41°F or below. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed multiple prep coolers missing thermometers. Discussed placing thermometers in prep coolers to monitor ambient air temperatures. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present during inspection. . A CFPM is required to be on the premises during all hours of operation. Provided handout with changes to Food Code. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chlorine sanitizer buckets in use with a concentration measuring less 50ppm. Discussed ensuring sanitizer buckets have proper sanitizer concentration between 50-100 ppm using chlorine sanitizer test strips. Person in charge had staff prepare and test new sanitizer buckets at time of inspection. Corrective Action: Corrected at time of inspection.