Tortas Locas Y Mas Llc

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep table, corrected, operator placed drink on bottom shelf of prep table. Corrected On-Site

Basic – Food stored on floor. Foods stored on floor in kitchen, box of pineapple, corrected , operator removed pineapples during inspection. Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

High Priority – Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Corrected, Employee health exclusion emailed to operator. Corrected On-Site

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink not set up the sanitizer in last bay , corrected , operator set last bay of three compartment sink with 100 ppm of chlorine. Corrected On-Site

High Priority – Employee washed hands with no soap. Observed operator washing hands with water only in three compartment sink, corrected action taken , inspector discussed with operator proper hand washing procedures with soap and proper hand washing sinks to be utilized. Corrective Action Taken

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw eggs stored over cooked shrimp in reach in cooler, corrected, operator placed eggs on bottom shelf of reach in cooler. Corrected On-Site

Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed operator washing hands in three compartment sink with water on.y, corrected action taken inspector discussed with operator proper hand washing sinks and soap to be utilized in order to wash hands efficiently. Corrective Action Taken

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate – Handwash sink not accessible for employee use at all times. Box stored over employee hand wash sink not , corrected, operator removed box during inspection. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork , cooked chicken, all held over 24 hrs not date marked .nB. Opened container of milk held over 24 hrs not date marked .