Tacos Y Huaraches El Gordo

Inspector's notes

Observed buckets that sour cream was delivered in used to store cut lettuce, raw potatoes, and other miscellaneous foods in the walk in refrigerator. According to the PIC the sour cream buckets are washed, rinsed, and sanitized prior to re-use. Discussed with PIC single-use food containers are intended for single-use and are not designed to be re-used for storage of food. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. Replace with food safe reusable containers prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chef handling and seasoning raw beef with gloved hands. Observed the chef change gloves and blend up and portion cooked beans without first washing their hands. Hands must be washed between handling raw animals foods and ready to eat foods. Employee washed their hands after instruction. Observed chef scratch their face and handle clean ladle of portioned beans without first washing their hands. Food employee was instructed to wash their hands again. Hands must be washed at any time contamination occurs and when changing tasks.

Inspector's notes

In the reach in refrigerator near the register observed a container of raw bacon wrapped shrimp and raw bacon wrapped pepper stored on the shelf directly above portioned salsas. In the bottom section of the prep refrigerator on the line observed a container of raw chorizo stored on the shelf directly above a container of cooked rolled tacos.

Inspector's notes

On the prep counter observed a tray of cooked beans/105°F in a melted ice bath, a tray of cooked beans/115°F with an ice wand resting on top, a large bucket of salsa Verde/65°F being cooled with only a melted ice wand, a large bucket over 4 inches deep of salsa Verde/85°F in a shallow, melted ice bath. In the upper portion of the prep cooler on the line observed a containers of cooked potatoes/70°F.

Inspector's notes

Observed customer restroom that had the soap dispenser missing. The person in charge got a squeeze bottle for restroom at time of inspection. Discussed with the person in charge that all hand wash sinks should have a hand cleanser available at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above raw beef in the walk-in cooler. The person in charge had staff re-arrange product at time of inspection. Discussed with the person in charge the proper hierarchy of raw products and food storage. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grilled onions/pepper mix sitting in the cold table on the cook line. The product measured 89*F with inspector probe thermometer. The Chef stated that the product was made approximately 1 hour prior to inspection. The person in charge had the Chef place product in shallow pan and place in walk-in to finish cooling to 41*F or below before putting it back on the cook line. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two containers of shredded beef that measured 47*F with inspector probe thermometer. The person in charge stated that the product was made the day before. The person in charge voluntarily discarded the product at time of inspection. Discussed that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pork cooling in the walk-in cooler in a 6 inch deep covered container. The product measured 90*F with inspector probe thermometer. The person in charge stated that the product was made 1 hour prior to inspection. The person in charge had staff remove from container, place in shallow pans, and replace in walk-in to continue the cooling process. Discussed with the person in charge that acceptable methods of cooling include: Placing food in shallow pans, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer, or adding ice as an ingredient. Corrective Action: Corrected at time of inspection.