DOS JUANITOS MEXICAN FOOD

Violations (7)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink was blocked by a sanitizer bucket.Corrective Actions: Ensure the hand sink is accessible at all times.

• 13

  Food in good condition, safe and unadulterated

  Observed prepared pasta in the fridge made 7/30/26.Corrective Actions: Ensure prepared and opened foods are discarded within seven days.

• 15

  Food separated and protected

  Observed raw chicken stored above ready to eat food. Observed onion stored on the floor.Corrective Actions: Ensure chicken is stored below all other foods. Ensure all foods are stored 6 inches off of the floor.

• 20

  Proper cooling time and temperatures

  observed pinto beans in the walk-in cooler at 120°F and we're prepared two hours prior.Corrective Actions: Ensure foods are cooled from 135°F to 70°F within two hours.

• 22

  Proper cold holding temperatures

  Observed temperature as a control for safety foods (chicken) in the walk-in had an internal temperature of 45°F. Manager stated they just had a delivery and several foods were cooling.Corrective Actions: Ensure the walk in temperature is monitored until it reaches 41*F. Ensure all temperature as a control for safety foods are kept at 41°F or lower at all times.

• 28

  Toxic substances properly identified, stored, used

  Observed the chlorine sanitizer solution was at 200 PPM.Corrective Actions: Ensure chlorine sanitizer solution is between 50-100PPM at all times

• 45

  Single-use/single-serve articles; properly stored, used

  Observed the self serve utensils were stored with the food contact side up.Corrective Actions: Ensure the self serve utensils are stored with the food contact side stored down.