Reds Tacos & More

Food-contact surfaces: cleaned and sanitized

4-501.114 A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers, Criteria, shall be used in accordance with the EPA-registered label use instructions, and shall be used as follows: (A) A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the chart provided under this section (4-501.114) within the 2013 FDA Food Code; When asked what type of sanitizer the facility uses for food contact surfaces, PIC stated they normally have bleach (chlorine), Clorox brand but had recently run out. Observed the only chlorine based bleach available at time of inspection to be a container of bleach, branded "Smart Way Regular Bleach - Cleans and Deodorizes", that does not bear food contact use instructions or EPA registration information per 7-204.11.

Protection from Contamination

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. PIC stated working on CFPM. Obtain CFPM by next routine inspection.

Supervision

In-use utensils; properly stored

3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist FOOD such as ice cream or mashed potatoes; Cook line Observed several dispensing utensils stored in a bucket of still water, appearing to have food debris after utensils were used to dispense foods. Facility had just begun operating.

Proper Use of Utensils