Food Inspections

EL TEPACHE MEXICAN GRILL

Inpection Notes

Violation of Code: [511-6-1.05(7)(b)] Observed accumulated food debris inside the microwave oven unit in the kitchen. (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (i) Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; Note: The manager ordered an employee to clean the microwave during the inspection. Corrected On-Site. New Violation. 4-2B Violation of Code: [511-6-1.05(6)(n)] Dish machine was observed with 0ppm of chlorine when tested with a chemical trst kit. The sanitizer container at the bottom of the dish machine was empty. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P , and shall be used according to the Manufacturer's recommendation, which is between 50-100ppm of chlorine. Note: An employee changed the sanitizer container during the inspection and the dish machine measured between 50-100ppm of Chlorine. Corrected On-Site. New Violation.

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