EL RACHO BAKERY & RESTAURANT 1

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Main kitchen employee prepping dough- observed employee sneeze, wipe his face with apron, walk outside, return and no hand washing.

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. Main kitchen reach in cooler-observed 2 inch hotel pan of chicken, yellow rice temperature ranges 48-50°F. Operator stated items have been inside cooler since yesterday. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main kitchen reach in cooler-observed 2 inch hotel pan of chicken, yellow rice temperature ranges 48-50°F. Operator stated items have been inside cooler since yesterday. See Stop Sale.

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen HWS at fry station- observed spider spatula inside HWS.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Main kitchen above cook line- observed ceiling tiles torn and in disrepair.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen dry storage shelf next to white freezer- observed employee personal bags and aprons being stored with single service items and dry storage foods.

Basic - Employee with no hair restraint while engaging in food preparation. Main kitchen- observed all cooks inside kitchen with no hair restraints.

Basic - No handwashing sign provided at a hand sink used by food employees. Main kitchen cook line HWS- observed no hand washing sign, soap or paper towels. -observed no hand washing sign at front counter HWS.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Main kitchen freezer at dry storage shelf-observed employee water bottles inside freezer.