La Ideal Mexican Bakery and Taqueria

Observed quat sanitizer at <150 ppm. Sanitizer is not dispensing properly from 3-compartment sink. Sanitizer must dispense at 200-400 ppm or as specified on manufacturers instructions. COS by manually pouring sanitizer in buckets at 300 ppm. Must call Auto-Chlor so that they can adjust calibration.

Observed ice scoops stored in dip well that was visibly dirty from previous days. Also observed mold around drain of dip well. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning and sanitizing. Dip well must be cleaned and sanitized every 4 hours.

Observed handles of spoons lying inside several toppings in ice cream area. Utensils must be stored with their handles above the food. COS by adjusting handles.

Observed large piece of equipment used to portion bread dough visibly dirty.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Must clean.

Observed several time/temperature control for safety (TCS) foods cold held in reach in cooler across from walk in cooler at temperatures above 41°F. All TCS foods must be cold held at 41°F or below. The ambient air temperature of this unit was 50°F. COS by moving to other coolers to cool back down to 41°F.

Observed bottle of sour cream cold held in prep top unit at 43°F. All TCS foods must be cold held at 41°F or below. Health Authority recommends using Time as a Public Health Control for bottles of sour cream and TCS dressing or storing it in reach in cooler underneath. Will email TPHC procedure. COS by moving to cooler.

Observed debris on blade of can opener. All food contact surfaces must be clean to the sight and touch. COS by moving to 3 compartment sink to be cleaned.

Observed dirty knives stored as clean on wall across from walk in cooler. All food contact surfaces must be clean to the site and touch. COS by moving to 3 compartment sink to be rewashed.

Observed raw chicken held at 46 degrees in the grill cooler. Temperature control for safety food shall be maintained at 41°F (5°C) or below. COS by placing bags of ice on top of product.

Observed raw chicken held at 46 degrees in the grill cooler. Temperature control for safety food shall be maintained at 41°F (5°C) or below. COS by placing bags of ice on top of product.

Observed improper employee beverages and non-disposable cups stored in food prep area. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking

Observed food contact services dirty from previous food storage. CA, all wash and rinse sanitizing pans shall be clean to sight and touch. COS by washing.

Observed utensils in the food containers. Utensils are used only with a food that is not time/temperature control for safety food. COS by removing utensils from the containers.

Observed stacking of sanitized food containers with improper drying methods. All equipment and utensils shall be air-dried or used after adequate draining before contact with food. COS by unstacking containers to properly air-dry.

Various food items stored uncovered in reach-in freezer. CA: Except when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Missing ambient air temperature thermometer for prep cooler. CA: Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use

Missing cove junction behind the wall and the floor. CA: The floors in food service establishments in which water flush cleaning methods are used shall be provided with drains and be graded to drain, and the floor and wall junctures shall be coved and sealed.