Carnitas Cochiloco

Inspector's notes

Observed ice in the handwashing sink in the dish area at time of inspection. Observed no hot water under pressure at the handwashing sink in the dish area at time of inspection. PIC turned on the hot water at time of inspection. 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.

Inspector's notes

Observed cooked chicken, cooked pork, and cooked beef with temperatures between 46 to 51*F in a prep table at time of inspection. Per PIC, all items had been sitting out at ambient temperature about an hour prior to inspection before being placed back into the unit. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°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 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bottle with sprayer nozzle of insecticide in the establishment at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fly tape attached to the ceiling with dead fly's attached above the water station in the back of house and above clean food items at time of inspection. Person in charge (PIC) removed the fly tape at time of inspection. Insect control devices cannot be above food prep areas. Discussed with PIC about utilizing certified pest control & only utilizing approved insect control devices. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed colander and food debris stored in the handwashing sink near the dish area at time of inspection. 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. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.