2 Observed potentially hazardous food not at required temperature in outside walk in cooler. Ensure all potentially hazardous food keep and maintain 41 degrees F or below.
8 229.163 (n)- eat, drink, smoke. Employee found drinking from a closed beverage container with gloves on followed by handling phone and then handling food. Employees must wash hands in a handwashing sink and change into new gloves every time their gloves come into contact with something other than food.
12 Observed salad dressing bottle being stored on top of salad mix in cold hold unit. Ensure no containers are placed in contact with ready to eat food. Especially if container is handled routinely.
25 Observed knife and pizza cutter stored in between food prep area. Ensure all utensils are sanitized and stored properly.
2 Observed some food in the cold hold unit that was off temperature (49-52 degrees F) Was told that the food items were there since the morning. Ensure cold hold unit is working properly and maintaining 41 degrees F.
8 229.167 (p) (5) improper use of sinks. Observed food remnants in hand wash sink. Ensure hand wash sink is for hand washing only.
17 229.167 (e) (2) no soap. There are no soap and paper towels at the hand washing sink. Supply every handwashing sink with soap and paper towels.
18 229.167 (p) (11) (C) insects/pests not minimized. Evidence of insects (nats) observed. Provide proper measures/methods to control and minimize presence of pests.
11 Bare hand contact with ready to eat tortillas were observed when employees were making tacos in kitchen. No bare hand documentation maintained at site. Ensure safeguards are used when working with ready to eat foods. This includes but is not limited to: utensils, foil, wax paper, and gloves.
12 Observed container of prepped enchiladas placed directly on metal tray that is storing raw fish. Ensure all raw animal products are stored below and away from ready to eat food and not directly touching the container, at all times.
13 Ready to eat food stored in cooler such as carne guisada, does not have a use by date marked. Manager states they only keep food as long as 2 days. Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days from initial preparation day.
22 At time of inspection, Certified Food Manager was not available. One employee claims he is certified, but does not have certificate available. Ensure at least one person at this establishment is food manager certified and present during all hours of operation.
25 Observed accumulated food debris in corners of cold hold unit and in between trays. Ensure food contact surfaces are maintained clean to sight and touch at all times.
12 Observed eggs stored above ready to eat food in cold hold unit. Ensure all raw animal products are stored below and away from ready to eat food at all times.
13 Beef used for caldo is stored in cooler longer than 24 hours; does not have use by date label. Ensure all potentially hazardous, ready to eat food stored longer than 24 hours has a use by date marked. Use by date not to exceed 7 days; day 1 counts as day food was prepared.
17 Hand sink in kitchen is missing paper towels. Ensure hand sinks are provided with soap and paper towels at all times.
19 Observed large amount of rodent droppings throughout establishment; under storage counter next to stove, behind ice machine, behind hot hold unit, in storage area (tortilla room), and behind freezer. Ensure all droppings are eliminated. Ensure establishment is treated for pests as soon as possible; retain all invoices. Seal any holes, cracks, and openings to keep pests out.
6 Employee had an uncovered wound which looked to be infected while working with ready to eat food. Employee should be restricted; unless wound is sealed with an impermeable cover.
229.163 (d) (2) (E) (iii) open wound.
7 229.163 (g) Wash before RTE. Employee did not wash hands in between handling raw food and working with ready-to-eat foods. Wash hands using the proper handwashing procedures and follow the requirements for how to handle ready to eat foods as it pertains to preventing contamination by employees and preventing contamination from hands.
8 229.163 (n) (2) (A) closed beverage container. Employee found drinking from an open cup while in the food service line. Employees must drink from clean closed beverage containers with cleans hands and away from food prep areas. Employees must also refrain from using ear buds while working with/around food and food prep surfaces.
11 Observed bare hand contact with ready to eat foods. Ex. Tomatoes, Onions, Bacon. No documentation is maintained at the food establishment that food employees contacting ready-to-eat foods with bare hands utilize two or more of the following control measures to provide additional safeguards to hazards associated with bare hand contact using double hand washing. Employees must follow proper hand washing techniques when handling ready to eat food.
6 Employee had an uncovered wound which looked to be infected while working with ready to eat food.