A routine inspection was conducted, the following observations were made:
- The restaurant part of the facility is no longer operating. No food is being prepared for the public for immediately consumption. The owner still wants to have the FSE status, as he may open on the weekends, next Summer.
- The only piece of equipment that is being used on a daily basis is the deep fryers and exhaust canopy to deep fry tortillas to make tortilla chips. The chips are packaged and sold in the front retail section of the premises, along with fresh tortillas.
- The hand sink is stocked with liquid soap, paper towels, and running hot and cold water.
- General sanitation level is good, other than having the exhaust canopy professionally cleaned. The exhaust canopy surfaces and filters are clean.
- No signs of pests.
- No food present for the restaurant portion of the premises.
- High temperature dishwasher had a rinse cycle temperature of 71C at the plate's surface, as per max/min thermometer.
- Bleach sanitizer in spray bottle had [Cl2] of 200ppm.
- 2-compartment sink with spray nozzle was equipment with dish soap and bleach for dishwashing.
- Retail cooler, storing fresh tortillas, was 4C. Thermometer found in the cooler. |