Salsitas Mexican Restaurant

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 crates of herbs and cutting boards obstructed handwashing sinks at time of inspection. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.
• 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 lomo and queso de panello at internal temp of 55*F at time of inspection. Employee stated it had b
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 3-501.15 (A) - Priority Foundation: Cooling Methods. Addl Notes: Observed beef soups being cooled with and without ice bath with low level of ice. PIC stated it had started cooling an hour pr
• Utensils, Equipment and Linens; Properly Stored, Dried, Handled: 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Observed containers stacked and stored as clean with dripping water inside. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. PIC ran through the wash, rinse, sanitize, and airdry process at time of inspection. Cor
• Warewashing Facilities, Installed, Maintained, Used, Test Strips: 4-302.14 - Priority Foundation: Sanitizing Solutions, Testing Devices. Addl Notes: Observed no test strips available at time of inspection. Test strips are required for any sanitizers used with food
• Plumbing Installed; Proper Backflow Devices: 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed broken AVB at mop sink with hose below mop sink rim at time of inspection. PIC removed hose at time of inspection. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

As listed in the inspection report.