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6: 220 Proper drinking procedure not followed in food prep area in that employee observed drinking water with fruit from and open glass in tortilla prep area.
Corrective Actions: Food employees may have beverages in the kitchen areas as long as they are covered and consumed through a straw and stored in a manner that will prevent contamination to food, equipment, utensils, linens, and single service items.
15: 470 Raw animal food stored over ready-to-eat food in the refrigeration unit in that a tray of cooked veggies observed stored at the bottom shelf next to a container of raw chicken in the shelf holding raw meat. PIC voluntarily relocated said cooked veggies to different shelf to protect from contamination.
Corrective Actions: Separate raw foods during storage, preparation, holding, and display from raw RTE food including other raw food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food. Frozen, commercially processed, and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, read-to-eat food. PIC voluntarily relocated said cooked veggies to different shelf to protect from contamination.
22: 0820 (A2) Time/temperature control for safety (TCS) foods must be held at 41°F or below in that cheese and pico de gallo registered 61°F in the top section of the low boy refrigeration unit. Said unit registered operating at 56°F. Relocate time/temperature control for safety (TCS) food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
Corrective Actions: PIC voluntarily removed the TCS food items to other units holding at 41°F or less. Repair said unit prior to holding TCS food items in said unit.
33: 1450 Prep cooler holding TCS food items is not maintaining time/temperature control for safety (TCS) foods at 41°F or below.
Corrective Actions: Repair and maintain the unit to hold TCS food items at or below 41°F.
39: 660 Bags of onions observed stored on the floor.
Corrective Actions: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage. PIC voluntarily re located said bags of onions to keep them to a shelf.
47: 1580 One green cutting board observed heavily scratched and scored in rear food prep area. The food contact surface is no longer easily cleaned and sanitized due to condition.
Corrective Actions: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
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| Description | Temperature | State of Food |
| raw shrimp, raw chicken, raw beef | 41 °F | Cold Holding |
| grilled chicken, steak | 145 °F | Hot Holding |
| Mexican rice, refried beans, black beans, queso, shredded chicken, ground beef | 151 °F | Hot Holding |
| shrimp | 145 °F | Cooking |
| cut leafy greens, pico de gallo, cheese, cut tomatoes | 40 °F | Cold Holding |
| beans, chicken, rice | 41 °F | Cold Holding |
| grilled chicken | 41 °F | Cold Holding |
| cut leafy greens, pico de gallo | 61 °F | Cold Holding |
| Mexican rice | 61 °F | Cooling |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| high temperature dishwasher | maximum temperature recording thermolabel | 160 °F | ||||
| three compartment sink | 200 | Quaternary ammonia |