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3: 0070 (15) The person in charge is not able to provide a verbal or written policy for preventing the transmission of foodborne disease by an employee who has a disease or a medical condition.
Corrective Actions: EH provided written policy for preventing the transmission of foodborne disease (form B1)
5: 255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: EHS provided procedures for cleaning up vomiting or diarrheal events that happen in the facility.
8: 160 A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils, or after engaging in any activity that could contaminate the hands.
Corrective Actions: EHS advised PIC and food employees on washing hands between tasks
8: 140 Improper handwashing procedures observed.
Corrective Actions: EHS advised PIC and Employees about washing hand procedures
10: 2310 Observed utensils being stored in the handwashing sink.
Corrective Actions: A handwashing sink may not be used for purposes other than hand washing. PIC removed utensils from the handwashing sink
13: 380 Observed meats being stored in leaking shopping bags potentially exposing foods to cross contamination.
Corrective Actions: Protect food from cross contamination by cleaning hermetically sealed containers of food of visible soil before opening.
15: 470 Observed that different kind of meats (beef, tripe, al pastor) were not protected from cross-contamination because they were not in a covered container, packaged, or wrapped properly. Meats packed in leaking shopping bags
Corrective Actions: Foods shall be protected from contamination by being stored in packages, covered containers or wrappings unless being cooled.
16: 1890 Observed food employees failed to sanitize utensils after washing and rinsing.
Corrective Actions: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use.
23: 840 Observed container of salsa past the "use by" date. Prepared 10/11/2023, should have been discarded 10/17/2023
Corrective Actions: PIC voluntarily discarded the food.
23: 830 The following ready-to-eat, potentially hazardous food is not used within 24 hours after opening the commercial package and is not properly dated for disposition within 7 days at 41°F: Soups and salsas.
Corrective Actions: Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened. The food must be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
44: 1960 After cleaning and sanitizing, equipment and utensils are not air-dried, adequately drained, and/or they are cloth dried before contact with food.
Corrective Actions: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.
47: 0960 (1) Observed food being stored in shopping plastic bags.
Corrective Actions: Multiuse food-contact surfaces shall be: 1) smooth, 2) free of breaks, open seams, cracks, chips, inclusions, pits, and similar imperfections, 3) free of sharp integral angles, corners, and crevices, 4) finished to have smooth welds and joints, and 5) accessible for cleaning and inspection. Cleaning and inspection shall be completed by one of the following methods: (a) without being disassembled, (b). by disassembling without the use of tools, or (c) by easy disassembling with the use of handheld tools. refrain to use shopping plastic bags to store food.
48: 1720 Food employee failed to use test strips to determine sanitizer concentration in the three compartment sink.
Corrective Actions: The operator shall be monitoring the concentration of the sanitizing solution using a test kit or other device.
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| Description | Temperature | State of Food |
| Milk | 41 °F | Cold Holding |
| Spicy Sauce | 170 °F | Hot Holding |
| Birria tacos | 168 °F | Cooking |
| Lettuce | 39 °F | Cold Holding |
| Pico de Gallo (prep ref table) | 41 °F | Cold Holding |
| Rice | 141 °F | Hot Holding |
| Pozole | 190 °F | Reheating |
| Refried Beans | 135 °F | Hot Holding |
| Cheese dip (warmer) | 136 °F | Hot Holding |
| Diced Tomato | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Three compartment sink | Chemical | 50 | Chlorine |