Don Tello's Tex-Mex Grill

2-1B: .03(5)(c)Observed employee pick up utensil off of floor and proceeded to touch shakers prior to washing hands. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the restroom; 3) after coughing, sneezing, using tobacco, eating, or drinking; 4) after handling soiled equipment or utensils; 5) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 6) before putting on gloves; 7) after engaging in other activities that contaminate hands; 8) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: Employee washed hands and equipment was cleaned.

6-1A: .04(6)(f)Observed multiple cold-held food in the pull out drawers under the grill were holding a temperature greater than 41 degrees F. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Employee put food on an ice bath.

15A: .05(6)(a)Observed the pull out drawer under the grill was holding an ambient air temperature of 56 degrees F. Equipment shall be in good repair and proper adjustment.