Salsitas Mexican Food

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: Observed handwashing sink by the drive-through window without any paper towels. Observed handwashing sink in the back kitchen area near the glass door reach-in refrigerator without any soap. Discussed with person in charge to replenish soap a
• Food-Contact Surfaces: Cleaned and Sanitized: 4-601.11(A) - Priority Foundation: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Addl Notes: Observed several dishes stored at the clean dishes rack. Upon separating some of the dishes store
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed Pico de Gallo, shredded lettuce in water and macaroni salad with internal temperatures as measured
• Proper Date Marking and Disposition: PRIORITY VIOLATION-3-501.18 - Priority: Ready-To-Eat Time/Temperature Control for Safety Food, Disposition. Addl Notes: Observed a large bucket of red salsa in the walk-in cooler with a date mark of 5/3. Based on the date mar
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed several wiping cloths stored dry on the cutting tables. Discussed with person in charge that 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 of ins
• In-Use Utensils; Properly Stored: 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a knife stored between a prep unit and an adjacent prep table on the prep line. Discussed with person in charge that in-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the s
• Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used: 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed a walk-in cooler door that had some issue with either the gasket, the latch or the door alignment within the frame such that the door is difficult to fully close and tends to stay partially open with a small gap towards the bottom

As listed in the inspection report.