MEXICAN INN KITCHEN

Violations (8)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler an food manager certifications.Corrective Actions: Ensure to have a food manager on site at all times. Ensure all food handling employees have a food handler or food manager certification and can provide the, during inspection.

• 8

  Hands clean and properly washed

  Observed the employee go from touching the hose toclean the large cooking pot to milling matza without washing hands or changing gloves.Corrective Actions: Ensure employees wash hands in between changing tasks and before putting on gloves.

• 9

  No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

  Observed cooked corn touch the employees arm while it was being mixed to be milled due to employee using very short gloves.Corrective Actions: Ensure to provide employees with long gloves to prevent bare skin contact with the food product.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed a grill scrapper in the hand sink by the cooking area. Observed the hand sink was covered in flour and unclean. Observed no hand washing sign.Corrective Actions: Ensure a hand washing sign is posted at each hand sink. Ensure the hand sinks are cleaned regularly. Ensure the hand sink is clear and free of debris. Ensure the hand sink is used for hand washing only.

• 38

  Insects, rodents and animals not present

  Observed several sizes of may flies in the kitchen.Corrective Actions: Ensure pest control service is done immediately for flys. Ensure the drains are cleaned regularly. Ensure water from cleaning large equipment is dried throughly.

• 52

  Sewage and waste water properly disposed

  Observed the hot water heater was leaking. Observed the hand sink in the cook area was draining slowly. Observed the wastewater piping for the hand sink in the bulk storage area was leaking. Observed the waste piping for the 3 compartment sink leaking.Corrective Actions: Ensure all damaged and leaking wastewater plumbing is repaired or replaced.

• 55

  Physical facilities installed, maintained, and clean

  Observed areas with coving with space between the coving and walls. Observed a completely unused walk in cooler with debris and unused equipment. Observed large bulk containers unclean on the outside. Observed dead insects and debris in the corners of the floors throughout the facility. Observed flour build up on the walls.Corrective Actions: Ensure the coving is fully sealed to the wall. Ensure the unused walk-in is clean and free of debris to prevent pest harborage. Ensure equipment is clean on the outside. Ensure all surfaces are cleaned regularly.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed several lights not working in the cook area and some had a cover missing. Observed an employee shoes on the same table as that's and other restaurant items.Corrective Actions: Ensurealllighting is working and shatterproof or has a cover. Ensure employee items are kept separate from restaurant items at all times.