JUANCHO'S BIRRIERIA

Basic - Food stored on floor Bag of onions on the floor and bucket of sauce on the floor in kitchen. Operator removed from the floor. Corrected On-Site

Basic - Silverware/utensils stored upright with the food-contact surface up. Operator inverted silverware. Front counter Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Employee removed tongs on On flattop handle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Employee labeled all Bulk containers of sugar and rice. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched folder and papers with gloves on and returned to cook lines to touch tacos. Couched employee on proper hand washing procedures.Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Handwash sink used for purposes other than handwashing. Container stored in the hand washing sink in the kitchen. The container was removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in thePepsi reach in cooler. The operator removed the chicken. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided information on Haacp. Provided instructions. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided a copy. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Chlorine test strips onsite using quaternary sanitizer.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided a copy. Corrective Action Taken

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. No date on beef. That's vacuumed sealed inside the Pepsi reach in cooler. Provided instructions Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation. Operator preparing food on the cook line.

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. Operator had the employee to wash,rinse and sanitize the dishes correctly. Corrected On-Site

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

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.