CT Cantina & Taqueria

Observed that cold TCS food was stored above 41 F (see temperatures above). COS. To be discarded 4 hours from when they were removed from holding. Code: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food that was stored below 135 F (see temperatures above). COS. Items discarded as it has PIC states that it has been more than 4 hours since the items were placed out. Code: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed employee drink stored in a water bottle stored on the shelf with the cutting boards in the back prep area; observed employee drink in a re-usable cup stored with food on a shelf in the tortilla prep area. COS. Drinks removed. Code: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that the hand sink in the tortilla prep area had a piece of equipment stored in the basin and the hand sink at the bar had a piece of borken plumbing from the drink rack stored in the basin. COS. Hand sinks cleared. Code: Hand sinks shall only be used for washing hands and shall be kept clear and accessible.

Observed squirt bottles and containers of spices/seasonings on the line that were not labeled with the common name of the product. COS. Labels added. Code: Non-easily identifiable foods shall be labeled with the common name of the product.

Observed that the facility is storing their in-use utensils on the line in stagnant 93 F water. COS. Utensils removed to be washed, rinsed, and sanitized, and a container of water for the utensils was placed onto the range to keep the water hot. Code: In-use utensils shall be stored using approved means such as under running water, in hot (135 F) water, in the product with the handle above the level of the product, or in/on a clean container/surface.

Observed containers stacked while wet on the shelf near the walk-in. COS. Items removed to be placed in a manner that allows for drying. Code: Containers shall be thoroughly air dried prior to stacking.

Observed accumulation of mold/mildew-like substance and a pink slime on the front of/on the non-food contact surface of the ice machine baffle/deflector; an inspection mirror was used to visualize the inside of the machine to ensure that there was no accumulation on the food-contact surfaces. COS. Baffle removed to be washed, rinsed, and sanitized. Code: Non-food contact surfaces shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed that cold TCS food was stored above 41 F (cheese, tomatoes, salsa, lettuce, corn, tres leche cake). COS. To be discarded 4 hours from when they were removed from holding. CA: TCS food that uses cold holding as a control for safety shall be held at 41 F or below.

Observed hot TCS food that was stored below 135 F (chicken). COS. Items to be discarded 4 hours from when they were cooked. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed that the facility was date marking items to be discarded after 8 days instead of 7. COS. All incorrect date labels fixed. CA: Prepared TCS food or manufactured TCS food that has been opened shall be date marked to be discarded within 7 days, with the day of preparation being day 1; item may be marked with the date of preparation, the date of discard, or both, however, the method of date marking shall remain consistent.

Observed cook in the back of house and front of house staff handling food that were wearing bracelets. COS. Removed. CA: With the exception of a plain band ring, no jewelry may be worn on the hands or writsts, to include medical information bracelets, while working with food.

Observed wet wiping cloths stored on counters throughout the kitchen. COS. Placed into sanitizer solution. CA: Wet wiping cloths shall be stored in sanitizer solution at the appropriate concentration between uses.

Observed that the facility had a large window in the dining area pulled back and open to the outdoors; there are no air curtains or other means of pest prevention. COS. Closed. CA: Exterior openings shall be self-closing and tight-fitting or otherwise protected from pest entry.

Observed employee drinks stored in bottles and in non-single-use cups in food service areas. COS. Drinks removed. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that the facility has the identifying mark and the reminder, but they do not have the disclosure/advisory on the menu; observed that the reminder was only on one page. CA: Facilities that are serving raw or undercooked items shall have an identifying mark, a disclosure, and a reminder.

Observed front of house employees with long/painted nails prepare drinks for final service while not wearing gloves. COS. Hands washed and gloevs donned. CA: When working with food, nails shall be kept trimmed short and free of paint and polish unless gloves are worn.

Obesrved plates stored upright without overhead protection. COS. Covered. CA: Utensils and plates shall be stored covered or inverted to protect from overhead contamination.

Observed that the most recent inspection was not posted. CA: The most recent inspection report shall be posted within 15 feet of the front door, 5-7 feet from the floor, readable from a distance of 1 foot away, and in a conspicuous place.

Observed wet nesting of containers. COS. Containers removed from rack and laid out to dry. CA: Containers shall be thoroughly air dried prior to stacking.

Observed single-use items stored on the floor upstairs. COS. Moved. CA: Single-use items shall be stored at least 6 inches off of the floor.

Observed accumulation of debris on the floor, especially under shelves in the walk-in cooler. CA: Facility shall be thoroughly cleaned and cleaning frequency shall be enough to prevent accumulation of debris.

Observed hot TCS food that was stored below 135 F (chicken, beef, black beans, refried beans). COS. Items to be discarded 4 hours from when they were removed from mechanical holding or from when they were taken off from reheating or cooking. CA: TCS food that uses hot holding as a control for safety shall be held at 135 F or higher.

Observed employee drinks stored in non-single-use containers without a lid and straw and in a bulk dispenser that was stored with and above food and food contact surfaces. COS. Drinks removed. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that one of the hand sinks in the kitchen was being blocked by equipment. RCA: Equipment should be placed back in original position so as to not block the sink. CA: Hand sinks shall be kept clear and accessible.

Observed that one of the hand sinks in the kitchen was not stocked with paper towels. CA: Hand drying provisions shall be available at all hand sinks.

Observed that the facility did not have a means of cleaning up vomit or diarrheal events. CA: Facility shall have the means to address vomitous or diarrheal events.

Observed that the facility has the identifying mark and the reminder, but they do not have the disclosure/advisory on the menu. CA: Facilities that are serving raw or undercooked items shall have an identifying mark, a disclosure, and a reminder.

Observed wet wiping cloths stored in sanitizer solution that was below the required concentration level. COS. New sanitizer solution made. CA: Wet wiping cloths shall be stored in sanitizer solution that is at the appropriate concentration between uses.

Observed the facility using small plastic portion cups as a scoop and the scoop was being stored in the product. COS. Removed. CA: Scoops shall have a handle and the handle shall be stored above the level of the product.

Observed wet nesting of containers. COS. Containers removed from rack and laid out to dry. CA: Containers shall be thoroughly air dried prior to stacking.

Observed that the facility had wood and plastic cutting boards that had large grooves, cuts, and damage in them, compromising the ability to appropriately clean and maintain it. CA: Nonfood-contact surfaces shall be kept in a state of good repair. Hard maple or an equivalently hard, close-grained wood may be used for cutting boards

Observed raw food stored over not raw food and observed raw foods not stored in the correct order; observed raw chicken, fish, and beef stored over vegetables and observed raw chicken stored over raw beef. COS. Items rearranged according to internal cook temperatures. CA: Food shall be stored and segregated according to internal cook temperatures.

Observed employee drinks stored in non-single-use containers without a lid and straw that was stored with and above food and food contact surfaces. COS. Drinks removed. CA: Employee drinks shall be in single-use containers with a lid and a straw and shall be handled to prevent contamination.

Observed that the hand sink at the bar was being used as a dump sink. COS. Hand sink cleaned out. CA: Hand sinks shall be used only for washing hands.

Observed that the facility was preparing food in the far back of the facility, in the display window, where there is no hand sink; during the plan review process, the facility opted to remove the hand sink from this location because they stated that there would be no food prep here. COS. Items moved and food prep not to be done near here. CA: Hand sinks shall be located in convenient locations where food prep will be done.

Observed that there was food stored upstairs in the mechanical room/area. CA: Food and food contact surfaces shall not be stored in prohibited areas.

Observed wet wiping cloths stored in sanitizer solution that was below the required concentration level. COS. New sanitizer solution made. CA: Wet wiping cloths shall be stored in sanitizer solution that is at the appropriate concentration.

Observed that the facility did not have test strips for the chlorine dishwasher. CA: Facility shall have a means of testing each type of sanitizer used in the facility.