Meli's Breakfast & Tacos

Year by year

Inspections

1. Jan 22, 2026 Re-inspection 2 · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     01/22/2026- Individual salsa cups in Compass 1 door prep cooler observed to be cold held at 44°F. This was due to an improperly placed bin containing the salsa cups above the top rail of the prep cooler. 1/5/2026 - Guacamole in Compass 1 door prep cooler observed to be cold held at 46°F. 12/15/2025 - Guacamole and salsa in Compass 1 door prep cooler observed to be cold held at 45 and 44°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Salsa cups above the fill line were removed from the 1 door prep cooler and placed in the walk-in cooler. Action Taken: Guacamole cups that were overfilled in the 1 door prep cooler were returned to the walk-in cooler during inspection. Action Taken: Improperly placed bin containing in

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     01/22/2026 - Consumer advisory provided at the counter, however the disclosure is missing, therefore foods that may be ordered undercooked are not clearly identified. 01/05/2026 & 12/15/2025 No consumer advisory provided on menu for the egg dishes cooked to order or may be ordered undercooked.

     Correction: Provide a consumer advisory including reminder and disclosure for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

2. Jan 5, 2026 Re-inspection · 2 priority, 3 priority foundation, 2 core, 7 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     01/05/2026 - Cooked barbacoa in the walk-in cooler was observed to be an internal temperature of 50°F after cooling for more than 12 hours. 12/15/25 - 1. Ground beef in the walk-in cooler at 47°F has not cooled to 41°F within 6 hours. 2. Cooked chicken in the Atosa 2 door prep cooler at 49°F has not cooled to 41°F within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Ground beef and cooked chicken were discarded during inspection. Action Taken: Cooked barbacoa that had not cooled properly was discarded during inspection.

     Code 3-501.14 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     1/5/2026 - Guacamole in Compass 1 door prep cooler observed to be cold held at 46°F. 12/15/2025 - Guacamole and salsa in Compass 1 door prep cooler observed to be cold held at 45 and 44°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Salsa cups above the fill line were removed from the 1 door prep cooler and placed in the walk-in cooler. Action Taken: Guacamole cups that were overfilled in the 1 door prep cooler were returned to the walk-in cooler during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     1/05/2026 - Improper cooling methods observed for cooked barbacoa in the walk-in cooler. Cooked barbacoa was placed in deep plastic containers and covered to cool, 12/15/2025 - Improper cooling methods are observed for corn and ground beef in the walk-in cooler and chicken in the 2 door prep cooler. Corn, chicken and ground beef observed to be cooling in deep pans and covered.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     01/05/2026 Salsa in the walk-in cooler exceeded the 7 day shelf life. 12/15/2025 Salsa in both walk-in cooler and 1 door prep cooler exceeded the 7 day shelf life.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Action Taken: Salsa in walk-in cooler and 1 door prep cooler were discarded. Action Taken: Salsa that had

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu for the egg dishes cooked to order or may be ordered undercooked.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     01/05/2026 - Plastic grocery bags observed being used to store various food items in the walk-in freezer and 2 door upright freezer. 12/15/2025 -Plastic grocery bags observed being used to store various food items in the walk-in cooler, walk-in freezer, and galaxy ice cream freezer.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core Repeat

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     01/05/2026 - Employee coats, camping chairs, and other personal items observed to be hanging and stored on or around the dry storage racks. 12/15/2025 -1. Employee phone observed on prep table. 2. Employee coats, camping chairs, and other personal items observed to hanging and stored on/around the dry storage racks.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

3. Dec 15, 2025 Routine · 4 priority, 3 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw bacon observed to be stored over ready-to-eat foods in the walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Bacon was moved to one of the bottom shelves in the walk-in cooler.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     1. Ground beef in the walk-in cooler at 47°F has not cooled to 41°F within 6 hours. 2. Cooked chicken in the Atosa 2 door prep cooler at 49°F has not cooled to 41°F within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Ground beef and cooked chicken were discarded during inspection.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Guacamole and salsa in Compass 1 door prep cooler observed to be cold held at 45 and 44°F respectively.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Salsa cups above the fill line were removed from the 1 door prep cooler and placed in the walk-in cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The chlorine concentration in the sanitizer bucket is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: The chlorine concentration was adjusted to 50 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for corn and ground beef in the walk-in cooler and chicken in the 2 door prep cooler. Corn, chicken and ground beef observed to be cooling in deep pans and covered.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Salsa in both walk-in cooler and 1 door prep cooler exceeded the 7 day shelf life.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life. Action Taken: Salsa in walk-in cooler and 1 door prep cooler were discarded.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu for the egg dishes cooked to order or may be ordered undercooked.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Bucket in walk-in cooler observed to be holding food is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Action Taken: Food item was removed from the bucket.

     Code 4-205.11

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Plastic grocery bags observed being used to store various food items in the walk-in cooler, walk-in freezer, and galaxy ice cream freezer.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     1. Employee phone observed on prep table. 2. Employee coats, camping chairs, and other personal iteams observed to hanging and stored on/around the dry storage racks.

     Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (B)

4. Apr 29, 2025 Re-inspection 2 · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     4/30/25: Improper cooling methods observed for cooked rice in the walk-in cooler. Rice was observed cooling portioned in plastic bags, stacked heaping in a plastic bin. 3/24/25: Improper cooling methods observed for various foods in the walk-in-cooler. The foods observed cooling in deep metal containers, covered and stacked on each other. The ground beef observed in the walk-in cooler had an internal temperature between 45 and 52 degrees, more than 24 hours after cooling. 2/25/25: Improper cooling methods are observed for rice in the walk-in cooler. The rice is cooled in deep plastic bags.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Cooked rice was removed from plastic bags and placed into shallow pans to allow for proper cooling during inspection. Education provided on proper cooling methods during inspection.

     Code 3-501.15 (A)

   • Not serious Core Repeat

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

5. Mar 24, 2025 Re-inspection · No items found

   No violations cited.

6. Feb 25, 2025 Routine · 1 priority, 2 priority foundation, 3 core, 2 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands while working at the grill.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Action Taken: Employee was educated on proper use of gloves when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for rice in the walk-in cooler. The rice is cooled in deep plastic bags.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by the compass prep cooler for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Bulk spices on the shelf in the back room are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep table cutting boards.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: The wiping cloths were moved to sanitizer buckets during inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

7. Jul 19, 2024 Follow Up · No items found

   No violations cited.

8. Jul 19, 2024 Re-inspection · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     07/19/2024- Creamy salsas in Compass 1 door cooler were cold held at 54°F. 05/29/2024- Salsas in Compass 1 door prep cooler were cold held at 48°F. 05/08/2024-Salsas in Compass 1 door prep cooler were cold held 47°F.

     Correction: Do not overfill prep coolers. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Moved salsas that were over filling the prep cooler to the walk in cooler. Action Taken: Salsas were moved from over filled prep cooler during inspection. Action Taken: Creamy salsas that were cold held above 41°F were discarded during reinspection.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing for cook to order eggs.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

9. May 29, 2024 Re-inspection · 2 priority, 1 priority foundation, 5 core, 8 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     05/29/2024- Salsas are cold held in Compass 1 door prep cooler were cold held at 48°F. 05/08/2024-Salsas are cold held in Compass 1 door prep cooler were cold held 47°F.

     Correction: Do not overfill prep coolers. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Moved salsas that were over filling the prep cooler to the walk in cooler. Action Taken: Salsas were moved from over filled prep cooler during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with an air gap or backflow prevention at service sink.

     Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided or the consumer advisory on menu is missing for cook to order eggs.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping clothes used for wiping surfaces stored on several cutting boards.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Onions and a box of spices are stored on the floor in the back kitchen.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Repeat

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     The ceiling in the bathrooms is peeling and not in good repair.

     Correction: Maintain the physical facilities so they are in good repair at all times. Repair peeling ceiling in bathrooms.

     Code 6-501.11

   • Not serious Core Repeat

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

10. May 8, 2024 Routine · 3 priority, 4 priority foundation, 8 core
    • Serious Priority Corrected on site

      COOLING - 6-HOUR COOLING PARAMETER

      Refried beans in the walk in cooler have not cooled from 135°F to 70°F within 2 hours and were observed at 85°F 6 hours after cooking.

      Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Refried beans were discarded during inspection.

      Code 3-501.14 (A)

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      Salsas are cold held in Compass 1 door prep cooler were cold held 47°F.

      Correction: Do not overfill prep coolers. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Moved salsas that were over filling the prep cooler to the walk in cooler.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority

      PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

      Plumbing system not provided with an air gap or backflow prevention at service sink.

      Correction: Provide air gap or backflow prevention device. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

      Code 5-203.14

    • Not serious Priority Foundation Corrected on site

      THAWING

      Meat is being improperly thawed by sitting in stagnant water in prep sink.

      Correction: Adjust procedures or methods to properly thaw foods. Action Taken: Meat was removed from sink and put in the freezer.

      Code 3-501.13 (A) - (D)

    • Not serious Priority Foundation

      RTE/TCS FOOD - PROPER DATE MARKING

      Individual salsa cups, babacoa, black beans, pinto beans were not date marked. Frozen cooked meats and flautas had no date marking to identify when they need to be discarded.

      Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

      Code 3-501.17 (A)

    • Not serious Priority Foundation

      CONSUMER ADVISORY - PROVIDED

      No consumer advisory provided or the consumer advisory on menu is missing for cook to order eggs.

      Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

      Code 3-603.11 (A)

    • Not serious Priority Foundation Corrected on site

      FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

      No thermometer is present for monitoring temperatures in foods.

      Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food. Action Taken: Thermometer provided by inspector during inpsection.

      Code 4-302.12 (A)

    • Not serious Core

      CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

      There is no approved or current food protection manager’s certificate posted in the food establishment.

      Correction: Post current food protection manager certification in conspicuous view within the food establishment.

      Code 12-201.11 (B)

    • Not serious Core

      LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

      Flour is stored in unlabeled container.

      Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

      Code 3-302.12

    • Not serious Core

      WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

      Wiping clothes used for wiping surfaces stored on several cutting boards.

      Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

      Code 3-304.14 (B) (1)

    • Not serious Core

      FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

      Onions and a box of spices are stored on the floor in the back kitchen.

      Correction: Store all food items 6 inches above the floor.

      Code 3-305.11 (A) (3)

    • Not serious Core

      EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

      Ice was stored in a small cooler and is not ANSI certified or approved by the department.

      Correction: Unapproved equipment shall be removed from food service.

      Code 4-205.11

    • Not serious Core

      UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

      Clean dishes stored in rinse compartment of warewash sinks.

      Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

      Code 4-903.11 (A)

    • Not serious Core

      REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

      The ceiling in the bathrooms is peeling and not in good repair.

      Correction: Maintain the physical facilities so they are in good repair at all times. Repair peeling ceiling in bathrooms.

      Code 6-501.11

    • Not serious Core

      OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

      Retail food establishment permit is not posted in a conspicous area.

      Correction: Post retail food establishment permit in a public area.

      Code ATCP 75.06 (1) (b)

11. Feb 8, 2024 Pre-inspection Follow Up · No items found

    No violations cited.

12. Feb 5, 2024 Pre-inspection Follow Up · 1 priority foundation, 1 core, 1 repeat
    • Not serious Priority Foundation Repeat

      WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

      The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil.

      Correction: Provide the department with a procedure for cleaning large equipment that are too large for immersion in warewash sinks.

      Code 4-301.12 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      02/05/2024 1. The area where the meat slicer is now FRP, but needs corner trim and seams sealed. 01/30/2024 1. The ceiling in the warewash room is made of acoustic tiles. 2. The area where the meat slicer will be is next to painted dry wall. 3. Wood beans in counter area are unsealed.

      Correction: 1. Replace the acoustic tiles in warewash room with tiles that are vinyl clad. 2. Cover the painted dry wall near meat slicer with FRP or other approved materials. 3. Seal wood with ployurethane or semi-gloss paint.

      Code 6-101.11

13. Jan 30, 2024 Pre-inspection · 1 priority, 3 priority foundation, 2 core
    • Serious Priority

      FOOD CONTAMINATION PREVENTED BY CUSTOMERS IN FOOD DISPLAY

      Kitchen area is accessible to the public via the back entrance near the gas station freezers.

      Correction: Provide a barrier to restrict the public from entering the kitchen from the back.

      Code 3-306.11

    • Not serious Priority Foundation

      WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

      The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil.

      Correction: Provide the department with a procedure for cleaning large equipment that are too large for immersion in warewash sinks.

      Code 4-301.12 (B)

    • Not serious Priority Foundation

      HANDWASHING CLEANSER AVAILABILITY

      Soap not available at front food employee handwashing sink.

      Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

      Code 6-301.11

    • Not serious Priority Foundation

      HAND DRYING PROVISION

      No single-use toweling or other hand drying device available at front employee handwashing sink for hand drying.

      Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

      Code 6-301.12

    • Not serious Core

      SANITIZING AGENTS - AVAILABILITY

      Sanitizing agent is not available for sanitizing equipment and utensils

      Correction: Provide chemical sanitizer at facility.

      Code 4-303.11 (B)

    • Not serious Core

      SURFACE CHARACTERISTICS - INDOOR AREAS

      1. The ceiling in the warewash room is made of acoustic tiles. 2. The area where the meat slicer will be is next to painted dry wall. 3. Wood beams in counter area are unsealed.

      Correction: 1. Replace the acoustic tiles in warewash room with tiles that are vinyl clad. 2. Cover the painted dry wall near meat slicer with FRP or other approved materials. 3. Seal wood with ployurethane or semi-gloss paint.

      Code 6-101.11