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1: Person in charge had arrived due to most workers being on break.Many of the essential duties such as cooling and hot holding were not being properly doneby anyone but person in charge. Discussed additional training with employees is recommended.
8: Front of house handsink near kitchen entrance missing paper towels. Corrective Action: stocked by employee.
8: Tortilla machine near hand sink. Corrective Action: moved to another area and discussed potential need for splash guard
13: Raw shelled eggs stored over cooked beans near cooking station 2 door reach in cooler. Corrective Action: moved to proper storage area, reviewed and trained in proper storage with handout,
13: Raw beef toungue stored over tomatoes in 3 door reach in cooler. Corrective Action: moved to proper storage area.
14: Attempt 1 at low temperature dish machine had 0 ppm chlorine and on draining wash water in drain below dish machine. Corrective Action: unit primed and functional. And drain corrected on site during inspection. Follow up required to ensure proper compliance.
18: Rice on counter for 2 hours cooling at 112F. Corrective Action: water added and steamed on stove top to 165F and restart cooling.
19: Beans on steam table 109F Placed here less than 2 hours ago. Corrective Action: beans reheated to 165 F.
21: No date marking on previously cooked and frozen chile rellano. Nor on thawing tamales. Corrective Action: date marked by employee and reviewed date marking of cooked and then frozen product,
22: Sticker on grilled onions and peppers on steam table properly filled out for TPHC policy, but passed the 3PM dispose time. Corrective Action: disposed by person in charge and reviewed proper policy use. New policy needs to be written as previous one was thrown away or disposed. New policy written during inspection.
26: Chemicals stored over low temperature dish machine , and in dry stock room chemicals stored over dried chiles. Corrective Action: both moved to proper storage areas.
31: Queso observed at time of inspection was cooling for two hours and above 110F. However these two hours did not include time talking to reqch 135F so food was cooled by person in charge using ice baths. Current method of leaving on counter is not suffiecient to reach 70 F within 2 hours starting ar 135F. Cooling handout reviewed with person in charge
37: Some ice bins not covered during inspection.
37: Large containers for beans and rice do not have lids on during storage in dry stock room.
37: Used or dirty plate stored near molcajetes
37: Box of flour tortillas stored on floor.
37: Some tortilla salad shells are not completely covered by foil while on storage rack
37: Fried icecream balls stored in reach in freezer without container.
37: Personal drink stored over consumer product in prep cooler.
47: Inside some cooling equipment bottom shelf or on current dry stock shelving is some debris build up.
47: Ice machine has some minor build ip on inner lip.
50: Waste water not draining at 3 compartment and low temperature dish machine Leading to waste water overflow.
50: Back up occured in adjacent storage room with chest freezers. After using plunger and running water for 25 minites from almost all sinks, no drain issues observed but will be rechecked during next inspection.
53: Flooring throughout facility in poor repair that does not allow for easy cleaning.
53: Some vents have heavy debris build up.
56: Old inspection report posted,
57: Issing o smoking signage at every entrance.
Back flow into kitchen observed. Corrected on site and began sanitizing of kitchen before end pf inspection.