Ct Cantina and Taqueria

The inspector came back, found the problems fixed and allowed the business to reopen.

• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Floor tiles in disrepair

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. In reach in freezer bag of cooked tamales for customer sale, per operator product obtained by a lady who cooked them, no invoice to verify source, see stop sale.
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler at soda expo line house made tomato salsa (52°F - Cold Holding) per operator product not portioned or prepared today and held in unit for over 6 hours, see stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler at soda expo line house made tomato salsa (52°F - Cold Holding) per operator product not portioned or prepared today and held in unit for over 6 hours, see stop sale.
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. In hot holding cabinet cooked steak (117°F - Hot Holding) per operator product held in unit for approximately 2 hours, operated reheated to 173°F.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach at cook line cut lettuce (56°F - Ambient Cooling) at 1:20 since 12:30 to 55°F at 2:00, at this current rate of cool on product will not reach 41°F within 4 hours, discussed with operator who placed bag of ice on product. In walk in cooler large covered metal pan raw ground pork (55°F - Cooling) at 1:20 since 12:00 to 53°F at 1:40, at this current rate product will not reach 41°F within 4 hours, discussed with operator who separated products into separate pans to allow adequate air flow cooling.
• Handwashing and hygienic practices
  • High priority: Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled trash can and after without wash he hands employee placed on gloves and handled tortilla, discussed with operator who educated employee, discarded tortilla and washed hands.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Cutting boards at cook line grooved and no longer cleanable, discussed with chef to repair or replace
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) operator ran machine multiple times and at retest Dishwasher (Chlorine 100ppm)
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. At dish washing area hand washing sink filled with dirty dishes, discussed with operator who removed dishes.
  • Intermediate: No soap provided at handwash sink. No soap provided at hand washing sink end of cook line, discussed with operator who provided soap.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Approximately 1 small live flying insect at cook line on open bag of tortillas. Approximately 50 small live flying insects on bags of onions at prep area. Approximately 15 small live flying insects at dish washing area landing on shelves and dishes. Approximately 4 small live flying insects in customer dining room landing on tables. Discussed with operator to eliminate all flying insects and clean and sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Floors throughout kitchen missing throughout with debris in between tiles, discussed with operator to replace or repair.
  • Basic: Floor area(s) covered with standing water. Multiple areas of kitchen and walk in cooler standing water on floor, discussed with operator to clean and sanitize.
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. In front of walk in cooler co2 tanks with no security chain, discussed with operator.