La Chingada Cocina

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. HW sink near cookline and HW at ware wash area Observed the handwashing sink at the cookline had no hot water. PIC states they toggled the hot water off because of he faucet leaking. Observed the handwashing sink at the ware wash area not draining properly when used.

Preventing Contamination by Hands

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (2) Explaining the responsibility of the PERSON IN CHARGE for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; Observed facility not having a physical or electronic illness policy for employees to acknowledge and sign.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

6-301.11 Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Most handwashing sinks in facility Observed many handwashing sinks throughout the facility not being supplied with hand soap or paper towels.

Preventing Contamination by Hands

Consumer advisory provided for raw or undercooked foods

3-603.11 (A) Except as specified in 3-401.11(C) and Subparagraph 3-401.11(D)(4) and under 3-801.11(C), if an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER, as specified in (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. Menu Observed the menu having asterisks for foods that may be served raw or undercooked, but no consumer advisory statement was located on the menu.

Consumer Advisory

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Small reach in refrigerator at server area Observed a few TCS bottles of salsa holding above 45F in the reach in. PIC states the bottles were placed in the unit since last night. Observed the ambient temperature being 43F.

Time Temperature Control for Safety Food (TCS Food)

Food and non-food-contact surfaces cleanable, properly designed, constructed and used

4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Small reach in refrigerator at server area Observed the unit having an ambient temperature of 43F.

Utensils, Equipment and Vending