BAD AZZ BURRITO COMPANY

Violations (8)

• 10

  Adequate hand washing facilities supplied and accessible

  Observed hand sink being blocked by a trash can at the time of inspection.Corrective Actions: Ensure the hand sinks are easily accessible at all times for proper hand washing procedures

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed no measurable sanitizer solution set up to disinfect food contact surfaces.Corrective Actions: Ensure to set up sanitizer solution buckets to disinfect food contact surfaces to prevent any contamination.

• 20

  Proper cooling time and temperatures

  Observed beans cooling on back food prep table at 111*F lacking documentation of when the coolimg process began Corrective Actions: Ensure to document when TCS food items are being cooled. The cooling process starts at 135°F and should be cooled to 70°F within two hours and from 70°F to 41°F within four hours for a total of six hours cooling.

• 28

  Toxic substances properly identified, stored, used

  Observed unlabeled spray bottle with blue liquid inside hanging near register.Corrective Actions: Ensure to label all spray bottles with the correct chemical label.

• 38

  Insects, rodents and animals not present

  Observed several flies near the back exterior door. Observed gaps between the door and the door frame of the back exterior door.Corrective Actions: Ensure to completely seal the back to your door to prevent any pest entry. Ensure to contact a professional pest control to help prevent flies.

• 39

  Contamination prevented during food preparation, storage and display

  Observed raw bacon stored on pre-cooked sausage sausages in the lower compartment of the prep cooler.Corrective Actions: Person in charge corrected the food storage of the raw bacon and pre-cooked sausage on site.

• 45

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

  Observe single used articles not stored inverted.Corrective Actions: Ensure to invert single serve articles with the food context surface facing down.

• 55

  Physical facilities installed, maintained, and clean

  Observed food in dirt accumulation on the corners, crevices and floors throughout the establishment.Corrective Actions: Ensure to increase the cleaning frequency to maintain a clean surface to sight and touch.