Big Star

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: OBSERVED BARE HAND CONTACT WITH READY-TO-EAT TORTILLA BEING REMOVED FROM GRILL BY FEMALE FOOD HANDLER. PRODUCT WAS DISCARDED APPX. 2.8LBS. TORTILLA. INSTRUCTED MANAGER TO USE UTENSILS OR DISPOSABLE GLOVES TO HANDLE TCS FOODS.APPX.2.8LBS.$3.(PRIORITY 7-38-010)(CITATION ISSUED)(COS)

Code 9

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND WASHING SINK NOT ACCESSIBLE IN FRONT OF THE MAIN PREP AREA.OBSERVED A PREP TABLE STORED IN FRONT OF SAID SINK. TABLE WAS REMOVED DURING INSPECTION. MUST KEEP HAND WASHING SINK ACCESSIBLE AT ALL TIMES.(PRIORITY FOUNDATION 7-38-030(C)(CITATION ISSUED)(COS)

Code 10

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT MAIN PREP AREA HAND WASHING SINK SOAP WAS PROVIDED DURING INSPECTION.MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION )

Code 10

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HAND DRYING DEVICES AT MAIN PREP AREA. HAND WASHING SINK, PAPER TOWEL WERE PROVIDED DURING INSPECTION. MUST PROVIDE AND MAINTAIN.(PRIORITY FOUNDATION 7-38-030(C)(COS)(CONSOLIDATED VIOLATION )

Code 10

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED A HIGH TEMPERATURE DISH MACHINE IN USE. FINAL RINSE IS AT 147.0�F. MUST BE AT 180.0�F OR MORE.MUST REPAIR AND MAINTAIN. (PRIORITY 7-38-025)(CITATION ISSUED)(COS) REPAIR PERSON ON SITE IS CHANGING FROM A HIGH TEMPERATURE TO A CHEMICAL DISH MACHINE AT THIS TIME OF INSPECTION.

Code 16

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF TCS FOODS, SUCH AS .5LBS. SLAW-47.3F.2.5LBS. COOKED ONIONS-46.0F-48.6F.12OZ. SALSA PICO-52.1F.12OZ. COOKED CHIROZO-47.1F.3LBS. PICO DE GALLO-46.9F.2LBS. SLICED AVACADO-48.1F. THE PRODUCT WAS DISCARDED BY THE MANAGER. MUST HAVE COLD HOLDING FOODS AT 41.0�F OR BELOW.APPX.9LBS. $55.(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Code 22

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER TEMPERATURE OF TACO PREP COOLER AT 46.8�F WITH TCS FOODS STORED INSIDE.MUST HAVE COLD HOLDING UNIT AT 41.0�F OR BELOW.AIR TEMPERATURE IS NOW 38.9F(PRIORITY 7-38-005)(COS)(CITATION ISSUED)

Code 33

FOOD PROPERLY LABELED; ORIGINAL CONTAINER - Comments: 3-302.12 : MUST LABEL FOOD STORAGE CONTAINERS WHEN FOOD IS NOT IN ORIGINAL PACKAGE.

Code 37

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15: MUST REPAIR OR REPLACE GAP ALONG BOTTOM OF FRONT DOOR AND FRAME OF OUTDOOR PATIO AND LIQUOR STORAGE ROOM DOOR.

Code 38

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: MUST INVERT MULTI-USE UTENSILS ON DISH STORAGE SHELVES.

Code 44

GLOVES USED PROPERLY - Comments: OBSERVED IMPROPER USAGE OF GLOVES BY FOOD HANDLERS.

Code 46

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-501.13 Inspector Comments: MUST CLEAN DEBRIS BUILD UP FROM FLOOR & DRAINS UNDER,AROUND,ALONG WALL BASES IN DRY FOOD & PAPER STORAGE AREA,BAR.

Code 55

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED POOR HYGIENIC PRACTICES BY MALE FOOD HANDLERS WHILE HANDLING DIRTY TO CLEAN DISHES, ALSO A MALE FOOD HANDLER HANDLING A SOILED TOWEL AND A COOKED TORTILLA SHELL IN HIS HAND WHILE HE WIPED THE COUNTER. MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION. (PRIORITY 7-38-010)(CITATION ISSUED)(COS)

Code 8

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4-501.11 : MUST REPAIR OR REPLACE MISSING DOOR HANDLE ON SALAD PREP COOLER.

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11(C) : MUST CLEAN FRYER CABINETS & WHEEL BASES ,GRILL TABLE,GARBAGE CANS IN BAR AREA.

Code 49

WIPING CLOTHS: PROPERLY USED & STORED - Comments: MUST STORE WIPING CLOTHS IN A SANITIZING SOLUTION WHEN NOT IN USE ON PREP TABLES.

Code 41