PAPICHULO TACO BAR

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler unwashed boxes of produce store over cut and washed vegetables.

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At walk in cooler - birria sauce date marked 08/26 not used within 7 days - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline - chopped lettuce 45F- cold holding. Salsa 45F- cold holding, shredded cheese 45F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed in walk in freezer to quick chill Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At reach in cooler at cookline - Ground beef 60F at 3:00 to 60F at 3:20 ( cooling since 1:00)- at current rate of cooling food will not reach to 41F within remaining time - operator moved to walk in freezer to quick chill, Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. At dishwashing area- unlabeled spray bottle of degreaser- operator labeled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw ground pork stored over whole muscle beef/ pork- operator

High Priority - Dented/rusted cans present. See stop sale. Two dented cans of Nacho sliced peppers. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed- not displayed - operator displayed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. At walk in cooler- empanada beef prepared 08/15, frozen and thawed 08/20/24 not properly dated marked- educated operator- employee properly date marked. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Cloth used as a food-contact surface. Observe with flour tacos. Operator removed. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Observe at kitchen rear door.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observe unwashed peppers above shredded cabbage.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked....taco chicken. Manager date marked Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled...sanitizer spray bottle, manager labeled. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured by the walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled. Discussed with operator

Intermediate - No soap provided at handwash sink. Observed at hand wash sink on cook line operator replaced. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar utensils stored in standing water of 60°F. Operator removed cleaned and sanitized utensils, discarded water Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw tuna stored above a container with sauces on flip top cooler #1. Observed a container with raw shrimp stored above a container with salsa inside flip top cooler #2. Observed a container with raw fish stored above a container with cooked duck and a container with raw ground beef stored above a container with cooked brisket inside walk-in cooler. Operator stored properly all products. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk-in cooler the following items Salsa roja, 11/28, Chicken soup 11/28, chimichurri 11/24. Per operator products prepared onsite and stored for longer than 7 days. See Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed inside walk-in cooler the following items Salsa roja, 11/28, Chicken soup 11/28, chimichurri 11/24. Per operator products prepared onsite and stored for longer than 7 days. See Stop Sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with tortilla chickensoup (90°F - Hot Holding)inside soup warmer on expo side. Per operator product stored for longer than 4 hours. Operator discarded. See Stop Sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on top rail of flip top cooler #1, container on top of container with cheese (44°F - Cold Holding); sour cream (44°F - Cold Holding). Per operator products stored for approximately one hour. Per operator products not prepared or portioned today. Operator removed one of the containers. Observed inside under flat top grill, cooler, mahi (55°F - Cold Holding); cheese (55°F - Cold Holding); raw beef (55°F - Cold Holding); cooked chicken (55°F - Cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to inside of walk-in freezer Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed a container with tortilla chicken soup (90°F - Hot Holding)inside soup warmer on expo side. Per operator product stored for longer than 4 hours. Operator discarded. See Stop Sale. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance( sanitation solution)not labeled.on front desk. And on prep area. Operator labeled Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice (91°F - Hot Holding) per operator product stored less than four hours in the cook line. Operator moved product to walk in cooler to cool down. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic container with no handle used to scoop chimichurri sauce in the cook line. Operator removed. Corrected On-Site

Basic - Equipment in poor condition. Flip top lid is not attached to the equipment in the cook line.

Basic - Ice scoop handle in contact with ice. Operator removed and sanitized. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.