Los Ale's Mexican Street Food - 1664

Violations (2)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  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: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Facility did not have any training or agreement with food employees that demonstrate their knowledge and acceptance of the symptoms of foodborne illness (Nasty 5) that would exclude/restrict them from working.

  Employee Health

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  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. Make unit and salsa bar Cooked carne asada in the make unit temped at 47F in the make unit. According to Person-in-Charge (PIC), the container of carne asada had been taken out of make unit for some to be reheated and was left out on the counter. Red salsa temped at 47F and spicy salsa temped at 49F in the salsa bar. PIC stated that the top row of the salsa bar is the refrigerated portion and the bottom row is not. All Time/Temperature Control for Safety (TCS) foods on the top row of the salsa bar were at the correct temperature.

  Time Temperature Control for Safety Food (TCS Food)