Birrieria Obregon Express

Inspector's notes

Observed a knife stored between a prep unit and an adjacent table. Discussed with person in charge to store utensils such as a knife in a clean, dry location such as a clean container. The knife was taken to the 3-comp sink area to be washed, rinsed and sanitized at time of inspection. 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 fryer basket with a long, broken wire sticking out on one end, which makes the fryer basket no longer smooth or easily cleanable. Discussed with person in charge to acquire a new fryer basket. The person in charge will acquire a new fryer basket. 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. 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. THIRD CONSECUTIVE VIOLATION. 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. SECOND CONSECUTIVE VIOLATION. 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.