EL AMIGO

Violations (9)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no food manager on site at the start of the health inspection.Corrective Actions: Ensure a certified food manager is on site at all times.

• 8

  Hands clean and properly washed

  Observed employee don gloves without washing hands and begin cooking. Corrective Actions: Ensure employees wash hands prior to putting on gloves.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink was blocked by a tray and had a cleaning sponge inside it.Corrective Actions: Ensure the hand sink is accessible at all times.

• 21

  Proper hot holding temperatures

  Observed the taquitos and other hot held food items at 110*F.Corrective Actions: Ensure all hot held food is kept at 135*F or higher at all times.

• 22

  Proper cold holding temperatures

  Observed rice, beans, and other temperature as a control items in the walk in freezer at 69*F. Observed menudo and French fries in the reach in cooler across from the hot hold table of the cook line with an internal temperature of 47-51*F.Corrective Actions: Ensure all temperature as a control for safety foods are kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed several prepped food items with no date labels throughout the facility.Corrective Actions: Ensure all prepped food is date labeled at all times.

• 28

  Toxic substances properly identified, stored, used

  Observed several chemical spray bottles with no content label.Corrective Actions: Ensure all chemical containers are labeled with the content name.

• 35

  Approved thawing methods used

  Observed meat on the counter to thaw.Corrective Actions: Ensure to use an approved thawing method. 1) frozen to cook 2) frozen to refrigerated to cooked 3) frozen to fully submerged in 70*F or lower water with water flowing over creating a waterfall effect.

• 50

  Hot and cold water available; adequate pressure

  Observed the water was turned off at the beginnning of the inspection due to the water line burst. Establishment closed until the water was restored.Corrective Actions: Ensure to have running water and hot water that reaches 100*F at the hand sink and 110*F at the 3 compartment sink at all times. Ensure to close if there is no water or hot water.