Food Inspections

Diaz Mexican Restaurant

Inpection Notes

4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed interior of microwave to have a build up of food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Note: PIC voluntarily instructed employee to clean and sanitize the interior of the microwave during the inspection. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the dish machine to be ran several times and reach a peak temperature of 111F. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13). Note: PIC stated they will call appropriate personnel to come and adjust hot water to reach a minimum temperature of 120F. PIC will use the 3-compartment sink until the dish machine is repaired. 6-2 - proper date marking and disposition 511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several containers of queso, salsa, and ground beef to not have a date marking label. Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded. Note: PIC stated items were prepped yesterday (11/14/2024). PIC voluntarily placed appropriate date marking labels on all food items. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed several food items throughout the walk-in cooler to be in the cooling process while being fully covered. (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC voluntarily loosely uncovered all food items so that they may cool properly.

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