A TASTE OF MEXICO 2022

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Inspector provided test strips for establishment. Corrected On-Site

Basic - Food stored on floor. Cooler with ice and gallon jug drinks stored on floor inside establishment.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed Reach in Cooler 2/2: shredded pork 46F and shredded mozzarella 45F at 2:00, prepped and cooling since 11:00, down to shredded pork 46F and shredded mozzarella 47F at 2:30. Ambient temperature: 50F. Per manager reach in cooler opened frequently during operation hours. Manager stored food items in reach in freezer during inspection for proper cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple equipment items stored in hand wash sink. Employee removed items during inspection. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium sanitizing solution too strong exceeding the maximum PPM. Operator added more water to solution during time of call back. New PPM: 400. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at over 200ppm chlorine. Operator added water. Retested at 100ppm chlorine. Corrected On-Site