HIJOLE TAQUERIA

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (127F - Hot Holding) on flat grill at kitchen, as per operator less than 1 hour. Operator proceeded to reheated. **Corrective Action Taken**

High Priority

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed.

Basic

Employee personal food not properly identified and segregated from food to be served to the public.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment food on standing unit at kitchen.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed a case of water bottles on floor at front counter.

Basic

No Heimlich maneuver/choking sign posted.

Basic - No Heimlich maneuver/choking sign posted.

Basic

Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink on standing unit at kitchen.

Basic

Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler across fryers.

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed a case of plastic to go containers stored on floor by hallway.

Basic

Wall soiled with accumulated grease, food debris, and/or dust.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind reach in cooler at kitchen.

Basic

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate

Covered waste receptacle not provided in women's bathroom.

Basic - Covered waste receptacle not provided in women's bathroom. Observed at unisex bathroom.

Basic

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked cow tongue prepared onsite and held more than 24 hours not properly date marked on standing unit at kitchen area.

Intermediate