Health Report #103363

Establishment Name: Senor Lopez Taqueria Mexican Restaurant
Report Date: 06/18/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Separation, Packaging, & Segre Raw animal food(s) N/A Stored over/next to Ready-to-eat food(s) Observed multiple flats of raw, in-shell eggs stored on a shelf one up from the bottom. This storage location is above/adjacent to the storage of ready to eat foods such as lettuce. Please relocate the eggs to the bottom of the cooler
Critical Clean Sight/Touch-No Accum/Enc Food-contact surface(s) N/A Soiled The following items were observed unclean: a kitchen knife in the ready to use knife rack, a white jar cap with a hinged cover (discarded), several of the black tortilla containers, a lemonade dispensing spout. Corrected by cleaning and sanitizing these items
Critical Hot and cold holding Cold food item(s) N/A Stored above 41 degrees F Observed the top layer of raw, in-shell eggs in the top of the prep cooler to be at 48f. Corrected by removing the top layer and placing them in the reach in cooler and by covering the container to maintain a colder egg temperature. Monitor your egg temperatures in the future, and if they are above 41f your employees will need to keep them in the reach in part of the cooler
Critical Ready-to-Eat Food, Date Markin Commercially processed ready to eat potentially hazardous food(s) N/A Without date of consumption marking Observed a flan dessert without a use-by date. The flan was discarded. In the future, please provide use-by dates for your ready to eat, potentially hazardous foods (flan, tres leche, milk, etc. )
Critical When to Wash Employee(s) N/A Did not wash hands after handling soiled equipment, surfaces, utensils Observed both the dish washer and the front of the house employee not wash their hands after handling dirty dishes from the dirty dish drain board area, and from bussing tables, respectively. Please ensure staff are washing their hands after they become contaminated, and prior to changing tasks (handling clean equipment, serving/preparing food, etc. Corrected by discussing this concern with the employees and by washing their hands.
Critical Cleaning Procedure Employee(s) N/A Improperly washed hands Kitchen employees were not able to follow the required hand washing procedure due to a lack of soap and paper towel at the kitchen hand washing sink. Corrected by providing soap and paper towel for use when washing hands. Soap and paper towel must be provided at all times for your kitchen staff to properly wash their hands to prevent the spread of illness
Normal N/A N/A N/A N/A Your current food service license is posted in the kitchen. Please relocate it to the dining room/front counter area in a location visible to your customers
Normal Cleaning, Frequency/Restrictio Physical facilities/structures floors N/A Soiled 1) observed the floor drain near the three compartment sink (white cover) to be plugged with food debris. Please remove this cover and clean out the debris to clear the drain pipe. 2) the floor sink located under the soda dispensing machine in the base cabinet to be in need of cleaning at this time
Normal Hand Cleanser, Availabilty Soap N/A Not provided At hand sink Again no soap was provided at the kitchen hand washing sink. Soap must always be available at this sink. Corrected by providing a bottle of soap
Normal Outer Openings, Protected Outer opening(s) Door(s), Outer opening(s) Door(s) N/A Not self-closing, Not sealed to prevent pest entry 1) the front and rear doors do not close fully. Tighten/adjust the door hinges, and repair the door frame as needed to allow the doors to close fully. 2) the front door has a large gap at the bottom. Provide a door sweep to seal out pests.
Normal Single-Ser./Use Art., Use Limi Single-service/single-use items N/A Reused Observed old sour cream tubs being saved and re-used to store bulk foods, and deli tissue for the nacho chip baskets not being discarded when they are brought back into the kitchen after being bussed from customer tables. Discard/recycle the old sour cream tubs and only utilize multi-use, commercial food-grade storage containers for your foods. Left over chips and the basket liners need to be discarded when they are removed from a customers table
Normal Miscellaneous Sources Food N/A Not protected From contamination Observed 1) pre-portioned baskets of chips and salsa setting out on the front counter uncovered, 2) pre-portioned baskets of chips stacked two layers high inside the large plastic storage tub on top of bulk chips in the kitchen, and 3) the cover missing from the ice chute between the ice making machine and the soda system dispenser. Please find a way to cover and protect your chips and salsa at the front counter (deli paper, a protective display cabinet, etc. ) or don't pre-portion them. Discontinue storing chip baskets in the bulk chip storage tub. Contamination on the bottom of the baskets can be transferred onto the chips below them. After cleaning re-install the ice chute cover
Normal Hand Drying Provision Sanitary hand drying provisions disposable, paper towels N/A Not provided At hand sink Again no paper towel was provided at the kitchen hand washing sink. Paper towel must always be available at this sink. Corrected by providing a roll of paper towel
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) shelving N/A Bare wood The bare wood particle board shelves for the dry goods storage racks are still not sealed to be easily cleanable. Either seal these shelves with a clear sealant (polyurethane, varnish) or provide commercial storage shelving with 6 inch high legs
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) cups, Clean equipment and utensil(s) Equipment N/A Stored/stacked wet Observed the red plastic cups and the black containers for the tortillas to be stacked and covered, respectively, after washing them. Please allow these items to air dry on the dish rack or a clean drain board prior to placing them in storage.
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) N/A With accumulation of debris 1) your cooler and freezer coils are due for a cleaning to remove the accumulated dust. 2) the top shelves above the prep cooler and the assembly table are in need of cleaning at this time