Cactus Dogs & Lemonade

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There was not soap or paper towels at the hand wash sink at time of inspection. Person in charge (PIC) stocked the soap and paper towels from the storage area at time of inspection. Discussed with PIC that soap and paper towel must be stocked at the hand sink during all hours of operation. 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 soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no water at the hand sink at time of inspection. Employee called person in charge (PIC) to help trouble shoot. A wire came loose from the battery. The power to the hand sink was fixed and water was restored at time of inspection. Hot water of: 100°F is required at all handwash sinks. Hot and cold water under pressure is required at all sink fixtures. Corrective Action: Corrected at time of inspection. ***1st consecutive violation.

Inspector's notes

The sliced tomatoes had an internal temperature of 77*F, the diced onion had an internal temperature of 78*F, and the shredded cheese had an internal temperature of 88*F using probe thermometer. The cold-holding unit was not cold and was not on at time of inspection. Person in charge (PIC) called their manager to come fix. Manager was able to get the fridge running. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The water did not turn on at the hand sink at time of inspection. Person in charge (PIC) called their manager to inform them. A 5-gallon water jug and waste bucket were used during the 45-minute wait for the manager to restore water to hand sink. The manager was able to get the water running. Hot and cold water under pressure is required at all sink fixtures. Water must be running at hand sink during operation and food handling. Hot water of: 100°F is required at all handwash sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee don gloves without washing hands first. Discussed with employee the importance of having properly washed hands before reaching into box of gloves to reduce risk of contamination. Employee washed hands and donned gloves at time of inspection. Hands shall be washed after switching tasks and before donning gloves. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks.