TAQUERIA EL SINALOENCE

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Covered pot next to cook top; cooked rice (108F - Hot Holding). Operator stated cooked prior to being held less than 4 hours, moved to be reheated to 165F+ and held at 135F or above.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Covered pot next to cook top; cooked rice (108F - Hot Holding). Operator stated cooked prior to being held less than 4 hours, moved to be reheated to 165F+ and held at 135F or above. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm chlorine.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm chlorine. **Corrected On-Site**

High Priority

Food stored on floor. Bag of unwashed/unpeeled onions stored on floor by rear door of mobile unit. Bag of dry beans stored on floor. Operator moved off floor.

Basic - Food stored on floor. Bag of unwashed/unpeeled onions stored on floor by rear door of mobile unit. Bag of dry beans stored on floor. Operator moved off floor. **Corrected On-Site**

Basic

Employee washed hands in triple sink (a sink other than an approved hand wash sink) after washing and rinsing dishes before handling utensils and food. Discussed with employee who then washed hands properly at hand washing sink.

Intermediate - Employee washed hands in triple sink (a sink other than an approved hand wash sink) after washing and rinsing dishes before handling utensils and food. Discussed with employee who then washed hands properly at hand washing sink. **Corrected On-Site**

Intermediate

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; cut tomatoes (47F - Ambient Cooling 3:10/47F 3:40) Operator stated cut at 12:00pm, cooling in overfilled pans on make top, at this rate will not reach 41F within 4 hours, moved overfilled portion to reach in cooler to facilitate faster cooling.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler; cut tomatoes (47F - Ambient Cooling 3:10/47F 3:40) Operator stated cut at 12:00pm, cooling in overfilled pans on make top, at this rate will not reach 41F within 4 hours, moved overfilled portion to reach in cooler to facilitate faster cooling. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

Intermediate