Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash Observed employee cleaning and putting on gloves to touch raw meat without washing hands, and rinsing off outside of gloves without washing hands. Employee took off gloves, washed hands, and put on new gloves when instructed. Ensure that employees take off old gloves and wash their hands for 20 seconds in the hand sink between tasks, and before putting on new gloves.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet Hot water could only be turned on under sink (not at the faucet handle) due to a leak. Maintain hand sink so the hot water is capable of being turned on at the faucet handle. Owner fixed sink at time of inspection. Maintain hand sink so hot water is always available.

Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented Asadero cheese in cheese case had green mold on the ends. Ensure cheese is date marked, and used within 7 days, and food is inspected so any old or adulterated food is discarded. See embargo form.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling BBQ beef in large plastic tub full to the top (8 inch deep pan) covered with aluminum foil on bottom shelf of walk in from three days ago. Temperature was between 45-52 degrees F throughout the tub. Ensure foods are placed in shallow metal pans, uncovered to allow for rapid cooling. Discussed stirring the foods frequently while cooling to also help them reach proper temperature. All cooked foods must be cooled from 135 deg. F. to 70 deg. F. within 2 hours, and must reach 41 deg. F. or below within an additional 4 hours. BBQ beef was discarded at time of inspection. See embargo form. Provided establishment handout on cooling guidelines.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding Hot holding unit had cooked chicken at 102-106 deg. F., cooked chicharrones with meat between 102-115 deg. F., cooked carne asada at 104 deg. F., refried beans at 106 deg. F. Per person in charge, doors had been taken off the hot holding unit, and just put back on. All food had been in the unit less than an hour. Food was reheated to 165 deg. F. and placed back in the unit. Tripe sitting in the front of the hot holding unit, on top of the heating element and had a temperature of 115. Per person in charge, it had been cooked less than an hour ago. Tripe was reheated before being placed back in the unit. Ensure food is not overstocked, and is sitting within the unit, to allow for proper heat distribution. Ensure all TCS (Time/Temperature Control for Safety food) is hot held at 135 deg. F.. or above. If time as a control is used for chicken, there must be a written policy showing the procedure, as well as a time stamp with the items showing the time they are cooked. Items under a time as a control policy must be used or discarded within 4 hours.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Salsa in walk-in refrigerator between 45-46 deg F prepared more than 24 hours ago. Ensure all TCS food are maintained at 41 deg. F. or below.

Thermometers provided and accurate

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices No probing thermometer present at the facility at start of inspection. Owner bought thermometers, and brought them to the facility at the time of inspection. Ensure there is always at least one thermometer at the facility capable of probing the food.

Plumbing installed; proper backflow devices

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Prep sink leaking and with little to no pressure. Maintain sinks so they are in good working order. Person in charge fixed at time of inspection.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions Walls, shelving, door handles, with heavy accumulation of dried food debris. Clean, and maintain in clean condition.