LOS ALBERTOS MEXICAN FOOD

Procedures for responding to vomiting and diarrheal events

Observed no procedure for vomiting and diarrheal eventsCorrective Actions: Ensure to provide a written procedure for vomiting and diarrheal.

Food-contact surfaces: cleaned & sanitized

Observed sanitizer buckets above 200ppmCorrective Actions: Sure, sanitize your buckets have the correct concentration of 50 to 100 PPM

Proper cold holding temperatures

Observed multiple TCS foods at 50°F at the time of inspection. These items include cheese, lettuce, pico, and sour cream.Corrective Actions: Person in charge voluntarily discarded cheese, lettuce, Pico and sour cream.

Insects, rodents and animals not present

Observed several flies in the kitchen at the time of inspection.Corrective Actions: Ensure to contact a professional pest control to help prevent flyies.

Personal cleanliness

Observed employees performing food preparation with no hair restraints.Corrective Actions: Ensure employees are wearing hair, nets or hats as hair restraints, while performing for preparation.

Wiping cloths; properly used and stored

Observed soil, wiping cloths stored on food, contact services on the prep line coolerCorrective Actions: Ensure to store wiping claws in a sanitizer solution bucket to properly disinfect for contact surfaces.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed cutting boards with deep gases and discolored cut marks with blackish color.Corrective Actions: Ensure to resurface or replace prep line cooler, cutting board to maintain a clean surface to sight and touch.