TACOS AL PASTOR

Knives are being stored in between the stainless steel cover at the prep tables. [CA] Discontinue this practice of placing knives in these area since they do not get cleaned frequently. [SA] Knives were placed in the 3-compartment sink to be clean/sanitized (wash, rinse, sanitize).

Scoop within the ice machine is touching ice directly. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. [SA] PIC placed the scooper within the holding unit of the ice machine.

Sanitizer bucket was measured at 25PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Heavy food debris noted around the floor within the kitchen. [CA] Regularly clean around kitchen area to prevent accumulation of debris.

Multiple food handler cards have expired for employees. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed grocery bags used to store cooked rice in 3 door upright. [CA] Discontinue using grocery bags. Use approved food grade bag for storage of food items.

Found 3 containers of PHFs cooling on prep table with lid fully covering food content. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Operator removed lids of PHFs containers and placed in 3 door upright.

Observed several meats being thawed by sitting in 1-compartment sink and on 1 compartment sink drain board. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Major: 1. Measured container of shell eggs holding at 56F on counter near cooks line. Observed ice on bottom of container. 2. Measured container of rice holding between 117F - 124F at hot holding unit at service line. Per operator, PHFs placed there less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F and hot held food at or above 135F. [COS] Operator directed to add ice to top of shell eggs container and reheat PHFs to 165F. Minor: Measured the following PHFs holding between 45F - 47F in 3 door cold top and counter top for less than 4 hours: rice, shredded cheese, beef soup and salsa. [CA] Maintain all cold PHFs held at or below 41F.

Observed operator cleaning cutting board at warewash sink where ONLY hot water and chlorine sanitizer was used. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Operator was directed to stop what they were doing, set up warewash sink and redo utensil cleaning where all three compartment sinks has to be set up for wash with soap, rinse, sanitize then air dry.

Found employee's jacket stored near food items on rack in back prep area. [CA] Employee's personal effects (cell phone, car keys, and jackets) shall be stored in employee lockers or other designated areas for employee storage.