EL DORADO TAQUERIA

Found shell eggs stored above ready to eat food in 2 door upright at cooks link. [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.

Found leaking drain line under hand wash station at cooks area. [CA] Repair leak.

Measured hot water holding at 115F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F -108F.

1. Found scoop handles in direct contact with food items in bulk bin. 2. Found tong handles in direct contact with food item in 2 door upright. [CA] Store scoop/tongs handle in such a way that the handle does not come in direct contact with food to prevent contamination. 3. Found several cloth linen used to cover containers of vegetables in 2 door upright and 3 door upright. [CA] Discontinue the use of cloth towels in direct with food, used approved, single use materials.

Found employee bag stored on/around food related items in storage room. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Found paper towel stored outside dispenser at hand wash station at cooks area. Found mounted paper towel dispenser out of battery. [CA] Single-use sanitary towels shall be provided in dispensers. [COS] Operator replaced battery, found paper towel dispenser in good repair.

Found several expired food handlers card. [CA] Employees shall renew food handlers card.

Measured the following PHFs holding at 44F in 3 door upright for less than 4 hours: rice and shredded pork. [CA] Maintain all cold PHFs held at or below 41F.

Lacking single use paper towel at the ONLY hand wash station in prep area. [CA[ A handwashing facility shall not be used for purposes other than handwashing. [COS] Operator directed to restock.

Measured hot water holding at 109F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.