REGION MARKET - TAQUERIA

Guacamole, salsa, pico de gallo were measured at 45 degrees Fahrenheit in the cold well. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Observed employee washing utensils in the food prep sink. Supervisor stated that the washed utensils will be sanitized in the 3 compartment sink. [Corrective Action] Discontinue washing utensils in the food prep sink. The food prep sink shall only be used for food preparation.

Lack of paper towels in the paper towel dispenser at the only handwash sink at taqueria. [Corrective Action] Ensure paper towels are always available to properly dry hands after handwashing. [Corrected on Site] Employee refilled the paper towel dispenser.

Cooked rice was observed very close to the handwash sink. [Corrective Action] Re-locate rice to prevent contamination.

Observed potentially hazardous foods located in the food prep cold hold unit and in the reach-in units that measured in the temperature danger zone. Per PIC, the salsa was recently prepared and put directly into the food prep cold hold unit. The other foods were recently prepared . [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust ore replace units if necessary. Discontinue placing PHFs directly into food prep cold hold unit until they are 41F or below (use reach-in or walk-in units). Minimize the amount of food pulled out of temperature holding for preparation.

Handwash station blocked with pots and pans. [CA] Keep handwash stations clear and accessible at all times.

FSC expired last month. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Hood did not have filters installed due to cleaning. [CA] Replace filters as soon as possible. 1 light under hood was not working. [CA] Replace bulb.

Observed prepackaged cooked potentially hazardous foods located in the grab n go cooler that measured in the temperature danger zone (rice 46F). Per PIC, rice was done cooking 2 hours ago. [CA] Ensure PHFs are properly cooled from 135F to 70F in 2 hours and from 70F to 41F within 4 hours. Use rapid cooling techniques discussed. [COS] PIC had staff put the front row of rice back into the walk-in cooler to cool all the way down to 41F or less.