Sabores Mexican Cuisine

1. Used cleaning cloths were stored on the food preparation counter., , 2. There was no sanitizer bucket available. Spray bottles were being used, and the cleaning cloths were being re-used., , Chlorine sanitizer solutions were prepared a 100 ppm and new cleaning cloths were stored therein.

There were no temperature records being maintained in the facility., , -Ensure that there are temperature records available, for maintaining the safety of the food preparation being done in the facility.

Improper manual dishwashing method. Staff was only washing, rinsing, and air-drying the dishes. The dishes were not being sanitized prior to air-drying. Dishwasher solution in the compartment was not prepared., , Staff was instructed to prepare the dishwasher sanitizer solution at 100ppm., , The staff were educated on how to wash with a 3-compartment sink, and a 3-compartment dishwashing poser was sent to the cook.

Frozen cooked chicken and pork containers were thawed in the 3-compatment sink. The temperature of the food measured 0.4° C., , The staff was instructed to store the food in the refrigerator., , Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.

Deep grooves were noted on the preparation cooler cutting board., , Replace or resurface the cutting board.

Dust build-up was noted on the kitchen ceiling and around the edges of the ventilation canopy., , Clean the indicated area.