JUANCITO'S TACOS

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked beans (45-48F - Cooling over night since 5) inside reach in cooler at kitchen. Per operator, items began cooling at approximately 5 pm the day before. At current rate of cooling, Cooked beans did not reach from 135F to 41F within 6 hours of cooling. See stop sale. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw beef then proceed to handle clean food equipment and plate orders without washing hands. Operator reviewed proper hand washing procedures to wash hands. Corrective Action Taken Warning

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit at steam table Warning

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. Observed cooked beans (45-48F - Cooling over night since 5) inside reach in cooler at kitchen. Per operator, items began cooling at approximately 5 pm the day before. At current rate of cooling, Cooked beans did not reach from 135F to 41F within 6 hours of cooling. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of flip top reach in cooler in kitchen- cooked beef (63F - Cold Holding) Per operator, not prepared or portioned today, cooked beef placed inside cooling unit the day before and left out of temperature for more than 4 hours. See stop sale. Observed at flip top reach in coolerin kitchen cut lettuce (52F-cold holding); pico de gallo (51F cold holding); shredded cheese (61F cold holding); Per operator, items not prepared or portioned today. Operator placed items from back reach in cooler to flip top cooler and left out of temperature for approximately 1 hour. Advised operator to use ice bags for temperature controlled foods or move into cooler unit. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at bottom of flip top reach in cooler in kitchen- cooked beef (63F - Cold Holding) Per operator, not prepared or portioned today, cooked beef placed inside cooling unit the day before and left out of temperature for more than 4 hours. See stop sale. Observed at flip top reach in cooler in kitchen cut lettuce (52F-cold holding); pico de gallo (51F cold holding); shredded cheese (61F cold holding); Per operator, items not prepared or portioned today. Operator placed items from back reach in cooler to flip top cooler and left out of temperature for approximately 1 hour. Advised operator to use ice bags for temperature controlled foods or move into cooler unit. Operator placed in ice bags. Second temperatures: Pico de gallo at 46F at 5:00 Shredded cheese at 47F at 5:00 Shredded lettuce 47F at 5:00 Corrective Action Taken Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed employee hand wash sink blocked by dirty dish prep cart and trash can next to triple sink- operator removed. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Basic - Bowl or other container with no handle used to dispense food. Warning

Basic - No conspicuously located ambient air temperature thermometer in any holding units Warning