15: 470 Observed a container of raw eggs on a shelf above ready-to-eat tortillas. Corrective Actions: Employee placed the eggs on the bottom shelf. Raw eggs broken and prepared in reponse to customer's order and for immediate service should be cooked to heat all parts of the food to a temperature of 145F whereas the tortillas are ready-to-eat. Store food items according to minimum cooking temperatures.
15: 0470 (A 3-8) in the chest freezer, uncovered pans of frozen mole and enchilada sauce were observed in contact with frozen condensate particles. Corrective Actions: Employee voluntarily discarded the mole and enchilada sauce. Keep food in covered containers or wrapped to prevent contamination of unapproved sources.
33: 810 Upon opening chest freezer, water condensate droplets were observed running down from the top of the unit over the cooling barbacoa. Corrective Actions: Employee loosely covered the barbacoa with clear wrapping. Loosely cover food items cooling in chest freezer to prevent frozen condensate from melting and dripping into food. Frozen condensate is not an approved water source.
39: 610 Observed cardboard boxes of to-go cups and lids, bag of onions, and two jugs of water sitting directly on the floor. Corrective Actions: Store food items and single-service items at least 6 inches off the ground.
45: 1750 In the prep unit cooler, shredded lettuce and cheese were observed in to-go plastic bags. Observed three to-go plastic bags with ready-to-eat tortillas stored inside the one door refrigerator. Observed portions of cut-out plastic to go bags in teh tortilla press used to flatten tortillas. Corrective Actions: Single-service and single-use items (like plastic bags) can only be used one time and used for its intended purposes. Discussed with employee about using food-grade containers for storing food items and using appropriate barriers between food and food contact surfaces including deli tissue, wax paper, or parchment paper for the tortilla press.
54: 2600 Observed the exterior grease trap located directly on dirt and grass. Corrective Actions: Place grease trap on nonabsorbent material such as concrete or asphalt. Outdoor storage surfaces should be smooth, durable, and sloped to drain.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
beans (steamwell)
145 °F
Hot Holding
sliced tomatoes (prep unit cooler)
32 °F
Cold Holding
barbacoa (one door cooler)
40 °F
Cold Holding
Lengua (one door cooler) temped at 2:20PM; prepped at 11:53AM
44 °F
Cooling
barbacoa (chest freezer) temped at 2:17PM; Placed in freezer ~25min. prior
82 °F
Cooling
barbacoa (stove)
211 °F
Cooking
chicken (steamwell)
152 °F
Hot Holding
Tripa (stove)
172 °F
Cooking
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
No records found
Equipment Temperatures
Description
Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.