Health Report #109892

Establishment Name: Salsarita Fresh Cantina
Report Date: 01/13/2009
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Storage, Separation N/A N/A N/A Some sterno found stored improperly in various locations. Please store all chemicals away from and below any food, clean equipment, utensils, single-service items and clean linens. Critical corrected: at time of inspection relocated all sterno to chemical storage rack in rear kitchen
Critical Warewashing Chem.San., Temp/pH N/A N/A N/A No sanitizer available at manual warewashing sanitizer compartment. Sanitizer shall be provided at proper level for sanitizing dishes and utensils. Critical corrected: at time of inspection emptied sanitizer compartment and set up again at proper quaternary ammonium concentration. There was a crimp in the quat sanitizer line; pic will contact chemical supplier to provide bracket or other device to prevent line from crimping
Normal Kitchenware and Tableware N/A N/A N/A Single-service utensils self-serve station found stored improperly. Please store so all handles facing same direction (facing customer) to prevent potential contamination of the food-contact end
Normal Sanitizing Solution Testing De N/A N/A N/A No sanitizer test kit available. Please povide proper quaternary ammonium test kit to monitor quat concentration at manual warewashing operation. Check daily
Normal Cooling methods N/A N/A N/A Observed improper cooling methods for steak and chicken. Cooked potentially hazardous foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F using one or more of the following methods listed. Chicken breasts and cut steak found in containers with lids on in walk-in-cooler at 120°F and 105°F respectively. Per pic these food items were cooked off this afternoon. At time of inspection used additional metal shallow pans wtih < 2 inches food in each pan and removed all lids. Cut steak was placed in upright freezer to facilitate cooling please consider using metal sheet trays in walk-in-cooler and if not using sheet trays the depth of food in shallow metal pans should not exceed 2 inches; no cover until all food has reached an internal temperature of 41°F or below. Chicken and steak cooked off daily. Provide cooling monitoring chart to be completed and faxed within 10 calender days.
Normal Characteristics N/A N/A N/A Some food containers being reused as scoops or for catering events. Please discontinue reusing food containers and provide durable, smooth, easily cleanable containers and utensils
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A Chip scoop missing handle. Please replace to provide smooth, easily cleanable scoop. Cardboard lining shelving above 3-compartment sink. Please eliminate cardboard and provide smooth, non-absobant, easily cleanable surface
Normal Clean Sight/Touch-No Accum/Enc N/A N/A N/A Backsplash area pop dispenser and sides of some cooking equipment in need of cleaning. Please clean now and place on routine cleaning schedule
Normal Food storage N/A N/A N/A Please provide cover for lemons and limes at self serve station to protect against potential airborne contamination
Normal Hand Drying Provision N/A N/A N/A Please provide paper towels at handwash sink at bar. Handwash sinks shall have drying device at all times