All food-related utensils and equipment must be washed, rinsed and sanitized using an approved sanitizer such as chlorine bleach at 100 ppm concentration
Instructions given
Violation corrected on site
Soap and towel dispensers at both employee hand-wash sinks observed empty
Provide and maintain adequate supply of soap and towels in all dispensers
Various items observed stored in employee hand-wash sinks
Discontinue this practice
Sinks should be accessible at all times and used only for hand-washing purposes
An accumulation of food residue observed inside food equipment
Cleaned and sanitize food equipment every four hours throughout the day.
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