Los Carnales Mexican Food

None — 2: 2-102.12(A) The person-in-charge was not a Certified Food Protection Manager. Reviewed requirements with person-in-charge and how to obtain.

2-301.14 — Employees were observed failing to wash their hands when required by the code.

None — 16: 4-501.114(A)-(E),(F)(1)-(2) Chlorine sanitizing solution intended to sanitize food contact surface(s) did not have a concentration between 50-200 ppm along with the corresponding pH and temperature. Observed the sanitizer buckets in the kitchen testing at 25 ppm. Chlorine was added during inspection and tested within approved concentration.

3-501.16 — (A)(2) Food item(s) that require temperature control for safety were cold holding at internal temperatures greater than 41°F.

3-501.17 — Refrigerated, ready-to-eat food(s) that require time or temperature control for safety and is held for more than 24 hours was not properly date marked.

None — 33: 3-501.15(A) Unapproved cooling methods were used. Observed a bin of cooked beef cooling at room temperature on back shelving. Beef was placed in the cooler to allow for adequate cooling methods during inspection.

6-202.13 — Observed fly strips placed above countertops in the kitchen.

3-307.11 — Observed employee personal cell phones stored on the prep table next to tortillas.

None — 46: 3-304.15(B)-(D) Single use gloves shall be used for only one task. Observed employee wash dished and proceed to other kitchen activities with the same pair of soiled gloves. Education offered on glove use and hand washing when changing tasks.