Choon Burritos

What the inspector found

• Certified Food Protection Manager: 2-102.12(A) - Core: Certified Food Protection Manager. Addl Notes: Observed no certified food protection manger onsite at the time of inspection. Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correctiv
• Clean-up of Vomiting and Diarrheal Events: 2-501.11 - Priority Foundation: Clean-up of Vomiting and Diarrheal Events. Addl Notes: Observed no bodily fluids clean up procedures or bodily fluid clean up kit. Predefined Comment: Written procedures for clean-up of vom
• Proper Eating, Tasting, Drinking, or Tobacco Use: 2-401.11 - Core: Eating, Drinking, or Using Tobacco Addl Notes: Observed employee eating and drinking personal food on the prep line. Predefined Comment: To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Predefined C
• Food Separated and Protected: PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. Addl Notes: Observed open packages of raw ground beef and raw bacon stored over
• Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored: 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: Observed bottle of pest control powders stored next to the water heater. Predefined Comment: All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wet wiping cloth stored airdrying on the front counter next to cash register. Predefined Comment: All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time o
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. Addl Notes: Observed establishment use chlorine sanitizer but have no chlorine sanitizer test strips available for testing chem
• Hot and Cold Water Available; Adequate Pressure: 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed no hot water available and provided to any faucet in the establishment. Predefined Comment: Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical w
• Plumbing Installed; Proper Backflow Devices: 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 1. Observed prep sink with no drain line attached. 2. Observed inoperable hot water handle at faucet of 3 comp sink. 3. Observed no drain plugs available to fill compartments of 3 comp sink for warewashing. 4. Observed leaking from lines under the soda fountain. Observed press
• Sewage and Waste Water Properly Disposed: PRIORITY VIOLATION-5-402.13 - Priority: Conveying Sewage||Addl Notes: Observed floor drain with standing dark colored water. Observed backflow and water coming out of the drain when standing on the floor around the drain. Observed tearing in the flooring with pooled water under flooring in areas near other floor drains by the 3 comp sink and mop sink. Corr
• Physical Facilities Installed, Maintained, and Clean: 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed build up of soils and missing vents around ceiling air ducts above the cook/prep lines. Observed missing ceiling tiles by the walk-in cooler and missing light shielding above the prep line. Predefined Comment: All floors, walls, and ceilings

As listed in the inspection report.