LA CONCHITA BAKERY health score and inspection history

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks.//No paper towels at the handwashing sink in the main food prep area.//COS//PIC placed paper towels at the hand washing sink prior to the end of the inspection.

Discard RTE/TCS foods that have exceeded 7 days or for which the date of preparation cannot be determined.// Birria Sauce containing tomatoes dated 4/4 and Salsa Pastor dated 4/1.//COS//PIC voluntarily discarded.

Separate food, utensils, equipment, linens, and single service/single use articles from toxic items by spacing or partitioning to prevent contamination.//Chemicals observed stored amongst single service items and sprinkles used for baked goods.//COS// Chemicals were relocated.

Keep dumpster doors and lids closed. 5-501.116 Clean the dumpster and/or grease receptacle area at a frequency necessary to prevent accumulation of soil or becoming attractants for pests.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee observed washing hands with gloves on.//Employee removed gloves and properly washed hands prior to the end of the inspection.

Provide safe, unadulterated, and honestly presented food.//Molded Strawberries and Grapes observed in the RI Cooler.//COS//PIC voluntarily discarded.

(A)(2) Maintain TCS food at 41 F or below.//Milk observed on the prep table 64F.//COS//PIC voluntarily discarded.

Store between-use utensils in running water if used with moist food such as ice cream or mashed potatoes.//Utensils observed in standing water.

Provide access to hand sinks at all times.// Handwashing sink observed blocked in the grill area.//COS//PIC removed the items blocking access to the handwashing sink.

5-205.15(B) Repair condensate leak in refrigeration units.//Repair condensation leak in both WI Freezer.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris.//Clean shelving located in the back area.

Maintain physical facilities in good repair (floors, walls, ceilings, ceiling tiles, attached fixtures, etc.).//Repair/Replace damaged ceiling tiles throughout the facility. 6-501.12 Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors in WI Cooler.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)//Clean blades located on the machine used to cut dough.