Los Betos Mexican Food

Violations (3)

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (B) A continuous towel system that supplies the user with a clean towel; or Hand sink across from rear exit door Observed there were no paper towels at the dispenser across from the rear exit door.

  Preventing Contamination by Hands

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Did not observe a current CFPM certificate.

  Supervision

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (A) Except when PACKAGING FOOD using a REDUCED OXYGEN PACKAGING method as specified under § 3-502.12, and except as specified in (E) and (F) of this section, refrigerated, READY-TO -EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 5ºC (41ºF) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Two door reach in refrigerator (RIR) in hallway Observed several items such as ground beef, shredded beef and tamales which did not have any prep or discard dates on them. PIC stated that the items had been made in the last 24-48 hours but new employees had not properly date marked the containers. Observed posters explaining date marking were posted in the facility.

  Time Temperature Control for Safety Food (TCS Food)