06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash---- Employee grabbed raw beef chunks, placed on cook top, changed gloves, then proceeded to make a burrito. Employee removed gloves and washed hands before placing on new gloves. Hands must be properly washed when changed from working with raw animal foods to ready-to-eat foods.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance---- Handwashing sink found blocked by storage/prep table. Meat employee moved table to allow access to handwashing sink. Handwashing sink must be available in order to allow for proper handwashing.
Priority Foundation-6-301.12, Pf: Hand Drying Provision--- No paper towels found at handwashing sink. Employee re-stocked paper towels from retail area. Paper towels and or hand dryer must be available at handwashing sink in order to allow for proper handwashing of employees.
Corrected At Time Of Inspection
13
Food separated & protected
PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination---- Raw pork skins and stomachs found stored above cooked chicharrones in walk-in refrigerator in outside area. Chicharrones were moved over so that they were no longer under raw pork. All food must be stored based on cooking temperatures in order to prevent cross contamination.
Corrected At Time Of Inspection
21
Proper date marking & disposition
Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking---- No datemarks found for soup, barbacoa, cooked beef tongue, rice, salsas, and beans all cooked/prepared 1 day (24 hours) or 2 days prior. Employee placed proper datemarks on all food. Ready-To-Eat Time/Temperature Control for Safety Food must be datemarked in order to allow for proper disposition at 7 days.
Corrected At Time Of Inspection
22
Time as a public health control: procedures & record
Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation---- No time stamps found for chicharrones found in hot holding unit and outside on prep table, which were taken out at 9 am. No written policy available at establishment stating that time as a control is used for chicharrones. Employee discarded chicharrrones. Items that use time as a control must have time they were taken out of temperature control, there must be policy stating the establishment's process, and must only be kept 4 hours.
Corrected At Time Of Inspection
53
Physical facilities installed, maintained, & clean
Core-6-501.12, C: Cleaning, Frequency and Restrictions---- Grease and food debris found under cook tops in kitchen area. Fix prior to next routine inspection. Establishment must be cleaned with enough frequency in order to maintain it clean.
Correct Prior To Next Routine Inspection