Oaxaca Tacos & Tequila Bar

Inspector notes: Observed an employee rinsing a stainless steel bowl using pre-rinse sprayer, then take it back to the line to be used. CA: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in hot water manual operations by immersion for at least 30 seconds in water at a temperature of 171°F (77°C) or above; Contact times shall be consistent with those on EPA-registered label use instructions by providing a contact time of at least 30 seconds for other chemical sanitizing solutions like QUAT. COS: Employee was asked to bring the stainless steel bowl back to be properly washed using the proper steps of "wash, rinse, sanitize". EHS provided the "wash, rinse, sanitize" poster.

Inspector notes: Observed kitchen dishwasher as well as bar dishwasher reading 0ppm chlorine. After a few more cycles and manual sanitizer feeding the readings were 25ppm. After running a third cycle on the dishwasher in the kitchen the final reading was 50ppm. CA: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; Concentration / Range / Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed one live fly in the kitchen as well as numerous alive fruit flies. CA: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; 4. Eliminating harborage conditions.