Pacific Beach Burrito's

Contact Information

2835 Washtenaw
Ypsilanti, MI 48197

Health Report - 08/30/2011 (5 critical incident(s))

(Critical) At onset of inspection beans were found in stainless container sitting on counter at room temperature next to cook area. Rice was found in small stainless being reheated in microwave at 115 degrees f. Unclear if this was an improper reheat issue. Beans were discarded at time of inspection and rice was reheated in microwave to 165 degrees f prior to placing into steamer. Corrected by discarding and reheating to proper temperature of 165 degrees f.

(Critical) The following food contact surfaces need cleaning: the slicer, the interior of the food processor, the mixer. Clean now and place on a routine cleaning schedule. Properly train all employees on proper cleaning methods and frequency of cleaning requirements. At the time of inspection, the mixer and the food processor were broke down and placed into the dishroom for proper cleaning.

(Critical) Several spray bottles in the chemical storage closet were found unlabelled as to their contents. Properly label all chemicals as to their contents to identify the product in the spray bottle for proper use and identification. Correct by labelling or discarding and washing containers if the product is unknown.

(Critical) The concentration of quaternary ammonium was found to be in excess of 1000 ppm in the 3c sink. This was due to the chemical dispenser not being properly adjusted for the chemical in use. Facility is in the process of changing over to a new chemical distributor and will have the chemical dispenser changed and or adjusted to accomodate new in use sanitizers. In the interim measure product manually and use test strips to determine proper concentration as indicated above. Corrected by removing chemical dispenser line and using a measuring cup for this purpose. Label measuring cup as quat to be used for this purpose only

(Critical) Pica de gallo and two home made salsas found in the small cooler in the drive thru corridor at improper temeprature ranging from 46 - 48 degrees f. Potentially hazardous foods must be maintained at 41 degrees f or below. Corrected by removing product and placing into a functioning unit and consuming within 4 hours of removal from temperature control.

The alignment on the upright cooler door is improper. Make sure this is permanently repaired to avoid any temperature issues with this unit. Monitor temperatures for this unit routinely and adjust door as needed.

The floors at the floor wall juncture especially in the walk in cooler need cleaning clean nnow and place on a more frequent cleaning schedule.

The small domestic display cooler in the drive thru corridor is not approved for use in a food service establishment. Replace with a commercial unit when in need of repair.

The food products in the small cooler in the drive thru corridor including pica de gallo, two different types of salsa were found to be at holding food products at 46-48 degrees f. Ambient air temperature was 47 degrees f. This unit is ordered out of service for the storage of potentially hazardous foods until repaired and or adjusted. In the interim keep food in the walk in cooler and or minimal quantiels in the 3 door display cooler at the front upright cooler. Corrected by removing product from this unit and consuming within 4 hours of removal from temperature control.

The handsink for the rear prep area designated for the slicer area was blocked for access for routine handwashing by the mop bucket being placed directly in front of the hand sink. Handsinks must be accessible for routine handwashing at all times. Relocate mop buckets to allow access to this handsink for routine handwashing.

The following non food contact surfaces need cleaning: the inside of the upright mccall cooler, the non food contact surfaces of the slicer, base of the mixer, the fryer cabinets, the plastic support on the water dispenser nearest the drive through, the mop sink basin, shelving in the walk in cooler and adjacent shelf supports, pop spray nozzles in the self serve area. . Clean now and place on a more frequent cleaning schedule. Excess water build up in the prep unit. Clean now and determine if drain is plugged. If plugged, unplug drain for proper drainage and to permanently eliminate water build up

Gaskets on the prep unit doors are torn. Once torn they are no longer cleanable. Replace split gaskets.

Utensils in the rear storage area by the drive thru corridor were found with the mouth end up. Invert utensils to minimize contact with the mouth end and to minimize airborne contaminants with the food contact surface.

Unwrapped condensate line in the walk in cooler. Properly wrap the condensate line in insulation to minimmize dripping of condensate onto foods stored below the line.

Health Report - 02/28/2011 (2 critical incident(s))

(Critical) Dirty knives in knife holder from previous nite. All utensils must be cleaned ie wash, rinsed and sanitized every4 hours. Do not leave knives in knife holder from previous nite as it may be used inadvertently when opened following day. Employ cleaning frequency as indicated above. Corrected by removing knives and cleaninig and providing clean knives for use.

(Critical) Acetaminophen stored on shelf with foods, spices on the rear storage rack in the kitchen. Store medicines separately away from foods to minimize potential for contamination of foods. Corrected by relocating the acetaminophen away from foods to an approved location.

The floors at the floor wall juncture need cleaning and under the equipment. Clean now and place on a more frequent cleaning schedule.

The following non food contact surfaces need cleaning. The fryer cainet , the hood filters in both hoods, the table under the grill, the interior of the upright freezer. Clean now and place on a more frequent cleaning schedule.

Unused equipment stored in the basement. Remove this equipment from the facility if not to be utilized for better access for routine cleaning and organization.

Togo containers are stacked with the inner part exposed. Invert to minimize contact and airborne contaminants with the food contact surface.

5 gallon manufacturer's containers are being reused to store other foods once the original foods are used up. Discontinue this practice and replace with food grade approved containers.

Unwrapped condensate line in the walk in cooler. Properly wrap the condensate line in insulation to minimize dripping of condensate onto foods stored below the line.

Food employees are not using hair restraints. Provide ball caps or other suitable means of hair restraint to minimize potential for hair to get into foods.

Shelving for storage of foods and paper goods is necessary where these items are in cartons on the floor in basement and upstairs. Provide additional shelving as needed.

Note that there is a domestic blender in the facility being temporarily used for mixing tomatoes. The commercial unit broke. Replace with a commercial unit that is nsf approved.

Handsink in the rear blocked for accessibility by cleaning tools in front of and leaning on the sink. Also the wastebasket between the grill and the steam table is in front of the handsink blocking access to this handsink. Relocate to side of grill and if necessary provide a smaller wastebasket that can slide under the handsink. This will allow hands to be routinely washed.

Bowl sitting on top of food in the top of the prep unit. Discontinue this practice as the bowl may not be cleaned. Bowl is used to reheat foods in the microwave. You may keep the bowl in the cooler on the bottom so that it cannot contaminate any exposed foods.

Health Report - 08/05/2010 (3 critical incident(s))

(Critical) Reach to eat containers of sour cream, sala, guacamole with no date marking. Correct by date marking the containers with a 7 days use by date. , ready to eat containers of sour cream, sala, guacamole with no date marking. Correct by date marking the containers with a 7 days use by date. ,

(Critical) Raw chicken stored next to raw beef in walk-in-cooler. Also, eggs stored over raw beef. Correct by storing raw chicken and eggs on bottom shelf with raw pork above chicken ,and raw beef above pork in walk-in-cooler. Vegetables should be stored away from all raw meats. Pic moved eggs, chicken and beef to provide proper storage and to prevent cross contamination of raw meats in walk-in-cooler. ,

(Critical) Drink cups of employees on cook line not cover. Correct by covering employees drinking cup and provide straws to drink from. Store cup in an area away from food preparation. ,

Ice scoop handle stored in ice at drive through window area pop machine ice bin. Correct by stored ice scoop so that the handle is up not in contact with ice. ,

Filters in ventilation hood near three-compartment sink needs cleaning. Correct by cleaning filters. ,