TACOS EL PAPI #2

Violations (11)

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw fish with gloved hands then proceed to handle utensils without removing gloves and washing hands. Instructed employee to remove gloves, replace utensils and wash hands **Corrected On-Site**

  High Priority

• 03E-02-5Critical

  Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork (113F - Reheating) cooked pork reheating in steam table since 9am. Per operator item was placed in steam table at 9am. Steam table set to low. See Stop Sale

  High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. pork (113F - Reheating) cooked pork reheating in steam table since 9am. Per operator item was placed in steam table at 9am. Steam table set to low. See Stop Sale

  High Priority

• 22-45-4CriticalCorrected on site

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee conducting ware washing at 3 compartment sink by washing and rinsing with no sanitize step. Sanitizer not set up. Instructed operator/employee to setup sanitizer sink. Operator set up sanitizer at 100ppm chlorine, employee sanitized wares **Corrected On-Site**

  High Priority

• 08A-05-6CriticalCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked beef tongue in cook line flip top cooler

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak stored above cooked beef tongue in cook line flip top cooler **Corrected On-Site**

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa verde date marked July 13, Red Salsa date marked July 13, cooked beef date marked 7/9, cooked pork date marked 6/22, 7/13, chicken soup date marked 7/12, salsa Roja date marked 7/12, soap de res date marked 7/11, cooked carnitas date marked May 31, cooked corn date marked 7/13. See stop sale.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Salsa verde date marked July 13, Red Salsa date marked July 13, cooked beef date marked 7/9, cooked pork date marked 6/22, 7/13, chicken soup date marked 7/12, salsa Roja date marked 7/12, soap de res date marked 7/11, cooked carnitas date marked May 31, cooked corn date marked 7/13. See stop sale.

  High Priority

• 08B-38-4Corrected on site

  Food stored on floor. Case of eggs stored on floor in walk in cooler. Operator moved to shelf

  Basic - Food stored on floor. Case of eggs stored on floor in walk in cooler. Operator moved to shelf **Corrected On-Site**

  Basic

• 11-26-1

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide for 2 new employees

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide for 2 new employees

  Intermediate

• 10-07-4Corrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 83F at steam table, operator removed utensils and cleaned and sanitized, discarded water

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water of 83F at steam table, operator removed utensils and cleaned and sanitized, discarded water **Corrected On-Site**

  Basic

• 21-12-4Corrected on site

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cook line. Operator moved to sanitizer bucket **Corrected On-Site**

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 30 minutes at 2:00 (97F - Cooling) to 95F at 3:05 bring cooled at room temperature. Based on current cooling rate item will not reach 70F within 2 hours, operator moved to walk in freezer

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken cooling for 30 minutes at 2:00 (97F - Cooling) to 95F at 3:05 bring cooled at room temperature. Based on current cooling rate item will not reach 70F within 2 hours, operator moved to walk in freezer **Corrective Action Taken**

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by cart, items stored in hand wash sink. Operator made hand wash sink accessible

  Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by cart, items stored in hand wash sink. Operator made hand wash sink accessible **Corrected On-Site**

  Intermediate