Salsitas Buckeye

Inspector's notes

Observed two of the cutting boards located at the flat-top grill with excessive scratched or scored, which are not in good repair or easily cleanable. Discussed with the person in charge that all food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Per the person in charge, they will talk to the owner, and have them replaced prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed several jars of aguas frescas sitting on a cart outside of the unit, and the cart is not an approve unit. Per the person in charge, they thought that the owner had apply for an additional permit for the Agua Friscas. Educated the person in charge that they are operating outside the sope of the permit, and all drinks shall remail inside the unit until they have another permit for their drinks. The person in charge corrected by placing the drinks inside the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager during the inspection. Per the operator, they had not taken the manager training yet. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the handwashing sink with trays sitting on top of the sink, and also a mirror and a jar of Vaseline sitting inside the sink. Discussed with the operator that the hand-washing sink maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the in used chlorine sanitizer solution in the three-compartment sink with a concentration that read below 50 ppm at time of the inspection. Discussed chlorine sanitizer concertation requirement for proper sanitizing of food contact surfaces. Operator corrected by adding more chlorine to the sanitizer solution and it read between 50-100 ppm when tested. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three of the four refrigerators with several TCS food with internal temperature between 49-58 degrees F. during the inspection and the units ambient air temperatures were from 51-75 degrees F. Per the operator, the foods were delivered an hour prior to the inspection from their commissary and restaurant, and they had the unit opened while restocking for the evening shift. Discussed with operator that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS items were embargo due to not having the cold holding capacity to cool down and cold hold for serving. Corrective Action: Corrected at time of inspection.

Inspector's notes

observed the door of the unit wide opened, and several flies inside the unit. Discussed with the operator that outer openings of a food establishment shall be protected against the entry of insects and rodents by having screens to protect the entry of flies coming into the unit. Operators close the door to the unit to prevent flies from entering. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary log during the inspection. Discussed with the operator that the log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Per the operator, they will have it available prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed several jars of aguas frescas sitting on a cart outside of the unit, and the cart is not an approve unit. Observed 2 large 5-gallon buckets located in the two-door refrigerator with internal temperature of 127 degrees F. and also observed a large trompa sitting on the floor in a bucker during this inspection. Per the operator, they were waiting for the grill to cook the meat outside the unit, and the soups were cooked an hour prior to the inspection. Discussed with the operator that they were operating above and beyond the scope of their permit, and they need to simplify to reduce excessive steps where food may become contaminated. Per the operator, they will cook the trompo inside the unit and the drinks will be served inside until they can apply for a type 2 permit for the cart, and the soups were placed back on the stove re-heated at 165 for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager during the inspection. Per the operator, they had not taken the manager training yet. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed the handwashing sink with trays sitting on top of the sink, and also a mirror and a jar of Vaseline sitting inside the sink. Discussed with the operator that the hand-washing sink maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the in used chlorine sanitizer solution in the three-compartment sink with a concentration that read below 50 ppm at time of the inspection. Discussed chlorine sanitizer concertation requirement for proper sanitizing of food contact surfaces. Operator corrected by adding more chlorine to the sanitizer solution and it read between 50-100 ppm when tested. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three of the four refrigerators with several TCS food with internal temperature between 49-58 degrees F. during the inspection and the units ambient air temperatures were from 51-75 degrees F. Per the operator, the foods were delivered an hour prior to the inspection from their commissary and restaurant, and they had the unit opened while restocking for the evening shift. Discussed with operator that except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS items were embargo due to not having the cold holding capacity to cool down and cold hold for serving. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three of the four refrigerators holding TCS food with ambient temperature between 51-75 degrees F. at time of the inspection. Per the operator, they had been stocking the refrigerators with the food that were delivered an hour prior to this inspection, and they had also placed a bucket of soup into the big two door refrigerator to cool after cooking an hour prior to this inspection, and that was one of the reason why the unit was at 75 degrees when it was checked. Discussed with the operator that 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. Re-inspection is schedule within 24 hours. Corrective Action: Corrective Action: Correct within 24 hours.

Inspector's notes

observed the door of the unit wide opened, and several flies inside the unit. Discussed with the operator that outer openings of a food establishment shall be protected against the entry of insects and rodents by having screens to protect the entry of flies coming into the unit. Operators close the door to the unit to prevent flies from entering. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the water at the hand-washing sink with a low pressure. Per the operator, they are aware and will be working with the plumber to have the water pressure fix. Discussed with the operator that hot and cold water under pressure is required at all sink fixtures. Corrective Action: Correct prior to re-inspection. Re-inspection is schedule on 5/23/2026.

Inspector's notes

Observed no commissary log during the inspection. Discussed with the operator that the log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Per the operator, they will have it available prior to next routine inspection. MCEHC Chap. 8, Sec. 3, Reg. 6d, 9d, 10e, 11d - Food preparation shall be simplified to reduce excessive steps where food may become contaminated. Excessive steps may include, but are not limited to, cooking overnight without oversight, cooling, or cutting large volumes of food items. This prohibition does not apply to foods that have been prepared or packaged in permanent food establishments or commissaries meeting the requirements of this code. Addl Notes: Observed several jars of aguas frescas sitting on a cart outside of the unit, and the cart is not an approve unit. Observed 2 large 5-gallon buckets located in the two-door refrigerator with internal temperature of 127 degrees F. and also observed a large trompa sitting on the floor in a bucker during this inspection. Per the operator, they were waiting for the grill to cook the meat outside the unit, and the soups were cooked an hour prior to the inspection. Discussed with the operator that they were operating above and beyond the scope of their permit, and they need to simplify to reduce excessive steps where food may become contaminated. Per the operator, they will cook the trompo inside the unit and the drinks will be served inside until they can apply for a type 2 permit for the cart, and the soups were placed back on the stove re-heated at 165 for hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at time of the inspection. Discussed with the person in charge that a Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per the person in charged, they will let the owner know. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in use chlorine sanitizer solution in the three compartments sink less than 50ppm when tested. Discussed with the person in charge that a chlorine sanitizer solution must read between 50-100 ppm for proper sanitizing of food contacted surfaces. The person in charged corrected my adding chlorine to the solution and it tested between 50-100 ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no commissary log at time of the inspection. Disussed with the person in charged that the unit shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored in rack above Orchata at tall two-door refrigeration unit. Store all raw shelled eggs below ready to eat foods to prevent cross contamination. Operator proceeded to relocate eggs on bottom shelf. Observed raw beef patties stored in shelving rack above ready to east salsa containers in single door prep-refrigeration unit. Ensure to keep raw food items stored below ready to eat foods to prevent contamination. Operator proceeded to move container of beef patties to bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Operator did not have Chlorine test strips available to verify adequate sanitizing concentration Chlorine 50-100ppm.. Operator was instructed to provide test strips at time of inspection. Operator proceeded to obtain test strips by end of inspection. Corrective Action: Corrected at time of inspection.