TRES LECHES CAFE

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee handled shredded lettuce during prep with bare hands.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -enchilada sauce -sliced ham

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -sliced ham, marked 6-24 inside walk in cooler -enchilada sauce-cooked peppers - marked 6-26

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork 41-58F, loaded above pan level for less than 2 hours, manager had employee cut product load

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef moved from freezer into cooler storage with original date mark from prep.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -individual portioned cooked food inside stand up cooler next to walk in

Basic - Food stored on floor. -cases from truck delivery

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters

High Priority - Dented/rusted cans present. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored next to condiments inside stand up cooler in back

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -shell eggs out at room temperature without time controls in place

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes (51°F - Cold Holding); sliced ham (51°F - Cold Holding); cooked pork (51°F - Cold Holding) -manager added ice, stated it is brand new cooler, advised to monitor lid being left open

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk up front

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine, upper portion at chute

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -broth inside walk in cooler

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on food equipment in kitchen Corrected On-Site

Basic - Floor area(s) covered with standing water. -next to ice machine

Basic - Food stored on floor.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice in bulk container

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On-Site