Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge-Due to the violations noted on this report and no Food Manager's Training Certificate being available this violation is being written. Obtain Food Protection Manager's Training certificate.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance-Observed handwashing sink by three compartment sink was filled with pots and pans and also did not have soap or paper towels. Discussed clearing sink so is accessible at all times.

Food in good condition safe, & unadulterated

PRIORITY VIOLATION-3-101.11, P: Safe, Unadulterated and Honestly Presented-Roasted chicken at bottom of speed rack contained spots of white fuzzy material (likely mold). Item was recommended for discard. Discussed keeping foods for the day it is made plus six days.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination-Observed in walk-in cardboard box of raw chicken stored on shelf over plastic tub of raw beef covered with plastic wrap. Discussed that raw chicken cannot be stored above raw beef.

Food-contact surfaces: cleaned & sanitized

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS-Observed soda nozzles, ice machine (inside and outside), drawers under grill top being used to store bags of tortillas, spices and corn flour containers all had build up of dirt and organic debris. Please clean prior to next routine inspection.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding-Measured 88 and 100 degrees for red and green sauce that was sitting on counter. Roasted chicken 116 degrees F. Discussed making sure that items are put in steam table immediately after being cooked and are not allowed to sit at room temperature. Per person in charge items were cooked less than four hours ago so employee was going to reheat it to 165 degrees F.

Insects, rodents, & animals not present; no unauthorized persons

Priority Foundation-6-501.111 (C), Pf: Controlling Pests; Approved Trapping Methods/Existence-Observed small live black larvae-looking creatures moving around in semi-solid debris around base of toilet in bathroom and underneath three compartment sink. Discussed cleaning out pests and removing harborage conditions such as standing water. Standing water is also present by ice machine.

In-use utensils: properly used

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage-Observed cutting boards being stored on the floor as clean between shelving and handwashing sink. Also observed clean tongs being stored on a gas line on the cookline. Observed container of clean utensils stored on a shelf in a container that had accumulated a large amount of organic debris and dust. Items should be rewashed and relocated.

Garbage & refuse properly disposed; facilities maintained

Core-5-402.12, C: Grease Trap-Observed lid of grease trap outdoors is laying on top of trap but is not sealed or attached to grease box. Please seal grease trap to prevent entry of pests and debris.

Physical facilities installed, maintained, & clean

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods-Establishment is missing cove base and also gaps between floor and wall are visible in several places throughout establishment especially but not limited to in the three compartment sink/mop area and bathroom. Also large hole in wall by bathroom. Please repair and seal. Core-6-501.12, C: Cleaning, Frequency and Restrictions-Semi-solid debris and standing water has accumulated in bathroom, under three compartment sink, and around ice machine. Debris is now harboring live small black larvae-like creatures. Also floors, walls and large equipment/containers have heavy buildup of dirt and organic debris. Discussed cleaning establishment to remove dirt from all surfaces. Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter-Observed frying station set up under an umbrella in center of dirt lot next to building that per employee is used to fry chicharrones. Burner attached to propane tank was next to table area that had cleaned strainers and pots. Large frying cauldron with handles was being stored upside down in the dirt by the back door. Inside back door were several hats and five five gallon buckets of oil. Discussed that outdoor cooking permit does not allow outdoor frying of chicharrones so owner can submit for a remodel or can purchase a non-propane burner low enough for the cauldron to go on the cookline inside the building. Instructed to stop cooking chicharrones outside. Core-6-102.11, C: Surface Characteristics-Outdoor Areas-Pavement in outdoor grill area is pitted and worn and no longer easily cleanable. Please resurface or coat with a concrete sealant so is easily washable.

Adequate ventilation & lighting; designated areas used

Core-6-303.11, C: Intensity-Lighting-Light does not turn on for walk-in. Only light available is sunlight light through clear glass door. Please repair light.