EL PASEO MEXICAN RESTAURANT

Adequate hand washing facilities supplied and accessible

Observed no soap or paper towels at the hand sink at the bar.Corrective Actions: Ensure the hand sink has soap and paper towels at all times.

Food-contact surfaces: cleaned & sanitized

Observed the soda nozzle and the soda nozzle holder had particulate growth.Corrective Actions: Ensure the soda nozzle and the soda nozzle holder are cleaned regularly.

Proper cold holding temperatures

Observed the mixers and whipped cream in the refrigerator next to the margarita machine with an internal temperature of 45*F to 49*F.Corrective Actions: Ensure all temperature as a control for safety foods are kept at 41*F or lower at all times.

Proper date marking and disposition

Observed no date labels on prepared mixers.Corrective Actions: Ensure all food and drink items in prep containers are labeled withthe prepped date.

Toxic substances properly identified, stored, used

Observed the sanitizer in the 3 compartment sink was at 500ppm.Corrective Actions: Ensure quarternary ammonia sanitizer solution is between 200-400ppm at all times.

Garbage/refuse properly disposed; facilities maintained

Observed the doors on the top and side of the dumpster were open at the time of the inspection.Corrective Actions: Ensure the dumpster doors are closed at all times to prevent pest.