TAQUITOS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glassfront cooler by cookline, cooked beans (52-55F - Cooling). Per manager, prepared on 1-29. See stop sale. Employee discarded all beans.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In glassfront cooler by cookline, cooked beans (52-55F - Cooling). Per manager, prepared on 1-29.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on table. Employee labeled as glass cleaner. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board on top of lowboy cooler by hand sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Around hand wash sink and corner by lowboy cooler. Repeat Violation

High Priority - Food with mold-like growth. Burger buns with mold like growth. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (79F - Hot Holding) being held at room temperature in expo window. Operator states chicken was cooked 1 hour ago and waiting for chicken to cool to cut and place in steam table. Operator cut chicken and reheated on flat top to 165F and placed in steam table Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Knives stored in prep area hand wash sink. Operator removed Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed above 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, hood filters soiled

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area.

Basic - Cardboard used to line food-contact shelves. Observed on cook line prep table

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys stored on cutting board. Operator removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed cheese empanadas in direct contact with white thank you grocery bag in chest freezer at kitchen cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked beans in 1 door cooler across steam table. Operator placed in appropriate location. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet sponge in hand washing sink next to ice machine. Operator removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on steam table countertop. Operator placed towel in sanitizer bucket. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In small glassfront cooler at end of cook line, cooked beans (50F - Cooling); cooked chicken (45F - Cooling); carnitas pork (46F - Cooling). Per manager, all items prepared more than 6 hrs ago and in unit overnight. See stop sale.

High Priority - Raw animal food stored over or with unwashed produce. In 2 door lowboy cooler under service window, whole beef tenderloin and whole pork shoulder on f of case of avocados. Manager rearranged cooler for proper separation. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In small glassfront cooler at end of cook line, cooked beans (50F - Cooling); cooked chicken (45F - Cooling); carnitas pork (46F - Cooling). Per manager, all items prepared more than 6 hrs ago and in unit overnight.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys on cutting board in kitchen by service window. Employee removed keys. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam to go containers, not packaged, not inverted on shelf above service window. Manager inverted containers. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed only a wash step in the three compartment sink. Reviewed proper wash procedures with employee and sink was correctly set up.

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 degrees Fahrenheit. Observed in the Front counter cooler; salsa (50F - Cold Holding) in both containers. Per the employee the items were placed in the cooler yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the Front counter cooler; salsa (50F - Cold Holding) in both containers. Per the employee the items were placed in the cooler yesterday. See stop sale.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided poster and reviewed.

Intermediate - Handwash sink used for purposes other than handwashing. Observed the hand wash sink at the front bar used as a dump sink. Per the employee pitchers are also washed in this sink. Advised employee that the sink must be used for hand washing only. All articles returned to kitchen to be cleaned and sanitized. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment needs chlorine test strips.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed a pan of diced tomatoes in the prep table cooler not date marked. Per the employee the item was prepped yesterday. The employee added the date mark. Corrected On-Site Repeat Violation

Basic - Condensation or other drainage not disposed of according to law. Observed a drain line coming from the ceiling directed to drain in the three compartment sink.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Reviewed procedures and sink was correctly set up. Corrected On-Site

Basic - Equipment in poor repair. Observed the door gaskets on the flip top cooler soiled and torn.

Basic - Floor soiled/has accumulation of debris under equipment throughout the kitchen.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on broiler, hood filters, and fire suppression piping.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottles of water and an open can of Coca Cola in the prep table cooler. The employee removed the drinks. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on the Counter by hand sink; chicken (90°F - Cooling) 3:00 since 1:00. Employee return chicken to heat source to reheat to 165°F to start process again. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the line reach-in cooler, 45°F - Cold Holding). Per the employee the item was stocked 2 hours prior. Employee added ice to quick chill item. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in the line reach in cooler, pico de gallo and diced tomatoes not top date marked. Per the employee the items were prepared yesterday. Employee added date marks. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Manager discarded the board. Corrected On-Site

Basic - Equipment and utensils not rinsed between washing and sanitizing.

Basic - Food stored on floor. Observed a container of frying oil on the floor. Employee moved item to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed temperature of utensil water at 129°F. Employee moved container to grill to increase temperature. Corrective Action Taken