Carniceria Zapotlan, 1714 W. Houston, Visalia, CA - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Score |
|---|
- Employee handwashing at warewash sink; excess accumulation of trash and broken equipment being stored behind facility.
|
5/6/2010 | 88 |
- Noted employee lacking food safety practices (knowledge)
- All employees must have adequate knowledge of and be trained in food safety as it relates to their assigned duties
- Noted accumulation of supplies (canned and non-food items) on floor around the handwash station, covering walk-through
- Maintain aaccessibility at handwashing sink, Noted potentially hazardous foods (PHF) kept at improper temperatures, 50 degrees Fahrenheit
- 2 sliding door unit (egggs, sausages, milk)
- All PHF must be at or greater than 135 degrees Fahrenheit for hot or at or less than 41 degrees Fahrenheit for cold
- Immediately remove these items (PHF) to another properly working unit
- Repair or replace refrigeration
- Clean and sanitize inside mircrowave, walk-in shelvings and meat cutting equipment to remove food debris and raw old meat residue.
|
3/9/2009 | |
- Although food safety training certificate is current, facility maintenance utensil washing procedures need improvement
- A great deal of time was spent with the owner to answer questions and clarify requirements
- Will follow-up in one month
- Two-door sandwich prep refrigerator measured 50 degrees
- Although no potentially hazardous foods are stored in this unit, a 41 degree or below temperature must be maintained for condiments
- Five bell peppers were discarded due to deterioration
- Hot water throughout this facility must be 120 degrees or higher at all times
- Repair/adjust thermostat on hot water heater
- Adult and German cockroaches observed throughout meat department
- Meat department closed by this inspector
- Every square inch needed to be cleaned and sanitized with bleach
- This was completed during the inspection
- Pest control company to treat this department tonight
- Will follow-up on 7-29-08 at 8 a.m
- The one-compartment sink in meat department is serving as a hand-wash sink
- Provide liquid soap and paper towels at all times
- Maintain a small container of sanitizer solution and cotton cloth towels for sanitizing food prep surfaces.
|
7/28/2008 | 80 |
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