Hands clean & properly washed

PRIORITY VIOLATION-2-301.12, P: Cleaning Procedure - Observed employee handling raw beef products thawing in sink then washing hands with only a 3 second lather before rinsing. Employee did do a second lather but was also very brief, about 2 seconds, before rinsing. Instructed employee that lather should be between 10-15 seconds prior to rinsing. Employee properly re-washed hands and put on gloves before continuing work. Please ensure hands are washed properly, especially after handling raw food products. ***2nd Repeat*** PRIORITY VIOLATION-2-301.14, P: When to Wash - Employee cracked egg on to flat top stove and continued handling food items such as corn tortillas without washing hands or changing gloves. Instructed employee that a raw shelled egg is considered a raw food item and requires a hand wash and glove change before handling ready-to-eat food items. Employee discarded tortillas, washed hands and put on new gloves before continuing to work. Employee cleaning dishes in ware wash area working with dirty dishes then handled clean dishes from the dish machine without washing hands first. PIC had employee re-wash the dishes that came out of the machine and instructed them that a hand wash is required between handling of dirty and clean dishes/food contact equipment. Ensure proper hand washing occurs when required.

Required records available; shell stock tags, parasite destruction

Priority Foundation-3-402.12, Pf: Records, Creation, & Retention; Raw as Ready-to-Eat Fish - PIC unable to provide documentation showing parasite destruction/prevention for raw shrimp used in ceviche. PIC stated the shrimp are farmed raised. Receipt for shrimp does show they are farmed raised but does not state they are fed a parasite free pellet diet. Please provide required documentation showing the shrimp are kept parasite free prior to re-inspection within 10 days.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling - Machaca shredded beef in walk-in cooler at 50-54*F. PIC stated the beef had been cooling since last night in the walk-in. PIC discarded the beef. Please ensure proper cooling time frames are met when cooling TCS foods. Please refer to provided cooling chart as needed.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding - Horchata made with condensed milk in small glass-front cooler near registered at 46-48*F. PIC stated the horchata was in the cooler since yesterday and has not been removed from the cooler at all. PIC discarded the horchata. Other TCS food items in the cooler such as creamer were at 39*F and were placed farther back in the cooler. PIC will not keep items on front level of cooler until they know it is working properly. Please ensure all cold held TCS food items are maintained at 41*F or below.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking - Multiple TCS food items such as tacos found in prep top cooler near stove with date marks of 7/12 - 7/19. Discussed proper date marking and disposition requirements. PIC stated the date marks were incorrect because they actually froze all the TCS food items and had just thawed them out earlier today. Provided date marking requirement handout. Please ensure proper date marking is used for TCS food items.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - Menu contains items that may be under cooked without asterisks denoting increased risk of foodborne illness. PIC stated all items containing egg on the menu will need the asterisk and also the Mexican/Regular hamburgers. PIC had all menus updated with asterisks during inspection.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-201.11, P: Separation-Storage - Chlorine sanitizer over 200 ppm in a spray bottle kept in ware wash sink with other dishes and food contact equipment. PIC discarded the sanitizer. Please ensure chemicals are stored below food contact equipment and food items. Also when creating chlorine sanitizers, please ensure concentration is between 50-100 ppm and that the container is properly labeled.