3 POTRILLOS TAQUERIA

FOUND 2 SPRAY CLEANER BOTTLES ON THE SHELF NEXT TO FOOD ITEMS. [CA] STORE CLEANING SUPPLIES SEPARATE AND AWAY FROM FOOD OR FOOD RELATED ITEMS. COS

FOUND THE BOTTOM OF THE SLIDING DOOR REFRIGERATORS IN THE FRONT SERVICE AREA WITH FOOD DEBRIS. [CA] CLEAN THIS AREA MORE OFTEN.

FOUND CLEAN CONTAINERS STORED BELOW THE HAND WASH SINK. [CA] RELOCATE THE CLEAN CONTAINERS. AND KEEP THE HAND WASH SINK ACCESSIBLE AT ALL TIMES.

FOUND A FEW WIPING CLOTHS STORED ON THE FOOD PREPARATION COUNTERS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN A SANITIZER SOLUTION WHILE NOT IN USE. COS

MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.

FOUND A CO2 TANK NOT FASTENED TO A RIGID STRUCTURE IN THE FRONT SERVICE AREA. [CA] FASTEN TANK TO A RIGID STRUCTURE.

1. In the kitchen area, near the fryers, there was a container of fries measuring at 62°F. Per staff they had it out for a lunch rush and have been removed for about 20 minutes. 2. In the kitchen area, at the prep cooler, fish ceviche was measured at 48°F. Per staff, they had the prep cooler open as they were restocking the cooler for shift change. [CA] PHFs held for dispensing in serving lines and salad bars may be maintained above 41°F, but not above 45°F, during periods not to exceed 12 hours in any 24-hour period only if the unused portions are disposed of at or before the end of this 24-hour period. [COS] 1. Fries were moved to the walk in cooler to rapidly cool down. [COS] 2. The lid was closed and ceviche was measured at 41°F.

In the walk in cooler, on the back storage rack, there was a container of raw beef above produce. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Facility was found thawing tripe in one of the compartments of the ware wash sink. [CA] The food prep sink shall be used for food preparation purposes including cooling, thawing, washing, etc. Cease using the three compartment sink for food preparation.

In the kitchen area, behind the cook line equipment, there is an accumulation of grease and food debris. [CA] Ensure to maintain the floor, walls, and ceilings of the facility clean and in good repair.