Twin Locos

Inspector's notes

Observed paper towels missing from the hand sink in the kitchen area next to the cooks line, handsink in the men's restroom and the handsink by the back prep area. The person in charge provided paper towels to all sinks at the 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. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Repeat

Inspector's notes

Observed ROP fish thawing in the walk-in cooler with instructions to remove the fish from the package when thawing. The person in charge cut a slit through the ROP fish at the time of inspection to allow air transfer. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A probe thermometer to take internal food temperatures was not available at the time of inspection. Ensure a working thermometer is obtained and maintained on site prior to the reinspection scheduled on 10/2/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no paper towel at the hand wash station by the cookline and in the back storage area. Discussed with PIC 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. PIC supplied paper towel at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walkin with an internal temperature of 52*F at the start of the inspection measured with a min/max thermometer. Per PIC it was working early but was unable to provide a log sheet of temperatures of the unit from prior to the inspection. Observed several TCS items that were at temperatures of 44*F to 51*F measured with a probing thermometer. Per PIC all TCS items were in the unit from the previous day. Embargoed the TCS items and PIC discarded at time of inspection. Discussed with PIC

Inspector's notes

Observed spray bottle cleaner stored directly on top of 2 toasters that PIC stated the facility does not use. Also observed chemicals stored above to-go paper bags and a perfume spray under the toasters next to where drinking cups are stored in the kitchen. Discussed with PIC all personal chemicals and facility chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the walkin with an internal temperature of 52*F at the start of the inspection measured with a min/max thermometer. Discussed with PIC Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Per PIC the unit turned back on, on its own and reached 41*F at the end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine sanitizer available in the facility. Per PIC chlorine is used for food contact surfaces. Discussed with PIC Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection 5/22/26

Inspector's notes

Address the following items within 30 days: 1. provide minimum 1" air gap from the finished floor for drainpipes from dishwashing machines, work sink, ice bins, or equipment. 2. Certify the backflow preventer of the soda and provide reports.