LAS TEJITAS

Observed coffee cup with no lid on the top of the prep top cooler in the main kitchen. c/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Discarded.

Observed chopped onions, rice, and 2 containers of asada(steak) stored uncovered in the reach-in cooler in the main kitchen. C/A: Food should be stored covered in order to protect from the possibility of contamination. COS: Items covered

Observed food employee rinse 2 knives off with soap and water and placed theknives on knife strip with other clean utensils, without sanitizing the knives first. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning COS: PIC made quat sanitizer water measuring 200 ppm and sanitized knives.

Observed food employee pick up tortillas with bare hands and roll them in foil to put them in container for customer food. The employee did not have on gloves. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment COS: PIC instructed food employee to discards tortillas and put gloves on.

Observed 3 packages of chicken stored above 41f in the reach in cooler in the main kitchen. Observed several containers of red and green salsa holding above 41f in the prep top cooler in the main kitchen. COS: Items discarded.

Observed employee half eaten bagel stored directly next to churros and chopped onions on the prep top table in the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Food removed.

OBSERVED TWO PANS OF RICE HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN (FOR OVER 2 HOURS)

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: RICE DISCARDED

OBSERVED EMPLOYEE CUP STORED DIRECTLY ON PREP SURFACE OF PREP TOP COOLER IN MAIN KITCHEN. OBSERVED EMPLOYEE CUP, EMPLOYEE CUP WITHOUT LID & STRAW, EMPLOYEE WATER BOTTLE AND EMPLOYEE SPORTS BOTTLE STORED ON PREP TOP TABLE AND/OR ABOVE FOOD PREP TABLE IN MAIN KITCHEN.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: ALL CUPS/BOTTLES REMOVED

OBSERVED EMPLOYEE WITH GLOVES ON, PICK FOOD UP FROM THE FLOOR IN MAIN KITCHEN, HANDLE CHEMICALS FROM RED SANITIZING BUCKET, HANDLE SOILED EQUIPMENT IN 3-COMPARTMENT SINK AND BEGIN TO PREP AND HANDLE CLEAN EQUIPMENT/PREP FOOD WITHOUT REMOVING GLOVES, WASHING HANDS AND PUTTING ON NEW GLOVES

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: After handling soiled equipment or utensils, during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks and before donning gloves to initiate a task that involves working with food and after engaging in other activities that contaminate the hands.

COS: PIC INSTRUCTED EMPLOYEE TO REMOVE GLOVES TO WASH HANDS AND PUT SOILED EQUIPMENT IN 3-COMPARTMENT SINK TO BE WASHED, RINSED AND SANITIZED

OBSERVED MULTIPLE BAGS OF RAW CHICKEN STORED ABOVE RAW BEEF IN REACH IN COOLER 2 IN MAIN KITCHEN

C/A: RAW ANIMAL PRODUCTS SHALL ALWAYS BE STORED ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURES; RAW CHICKEN/POULTRY SHALL ALWAYS BE STORED ON ON THE BOTTOM MOST SHELF, IN FRONT OF ALL OTHER FOOD PRODUCTS, OR ON A SHELF WITH NOTHING STORED BENEATH IT TO PREVENT CONTAMINATION

COS: PIC RE-ARRANGED FOOD

OBSERVED PICO, SALSA AND RICE COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED BEANS, CORN AND DICED CHICKEN COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED STEAK AND PORK PASTOR NOT COOLING AT THE PROPER RATE TO ENSURE IT REACHES 70F OR BELOW WITHIN 2 HOURS

C/A: Cooked time/temperature control for safety food shall be cooled to 70F or below within 2 hours from 135°F

COS: FOOD PLACED INTO SMALLER PANS TO CONTINUE COOLING PROCESS

OBSERVED SALSA VERDE AND CONSUME COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED SLICED TOMATOES COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. OBSERVED MEX RICE, PASTOR, RAW DICED STEAK AND BARBACOA COLD HOLDING ABOVE 41F IN REACH IN COOLER 2 IN MAIN KITCHEN

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOOD DISCARDED; RAW STEAK WAS PLACED IN FREEZER FOR RAPID COOLING

OBSERVED SALSA ROJA NOT COOLING AT THE PROPER RATE TO ENSURE IT REACHES 41F IN 4 HOURS

C/A: TCS FOODS SHALL COOL AT 7.25F/HR WHEN COOLING FROM 70F-41F OR AMBIENT TEMPERATURE - 41F OR AT A RATE THAT ENSURES THE FOOD REACHES 41F WITHIN 4 HRS

COS: SALSA WAS PLACED ON ICE BATH

FACILITY DOES NOT HAVE ADEQUATE AMOUNT OF COLD HOLDING/COOLING UNITS FOR THE CAPACITY OF FOOD PREPARED

C/A: Equipment for cooling and holding cold food, shall be sufficient in number and capacity to provide required food temperatures