TAQUERIA DON PANCHO LLC

Violations (10)

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee beverages stored on center prep table next to food offered to the public. Corrective Actions: Ensure to store employee beverages in designated area away from food prep, handling, or service.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed stacked dishes inside of hand sink basin next to three comp.Corrective Actions: Ensure no items are stored in hand sinks.

• 15

  Food separated and protected

  Observed cut onions stored in plastic grocery bag in walk-in cooler.Corrective Actions: Ensure to store food products in food grade materials, such as zip lock bags.

• 20

  Proper cooling time and temperatures

  Observed large bucket of salsa cooling on center prep table not being time or temperature tracked.Corrective Actions: Ensure to use approved method of cooler per Texas Food Code. Items that are cooling should be tracked using both time and temperature logs to ensure safe cooling window is maintained. Items should cool from 135°F to 70°F within two hours, then from 70°F to 41°F within four hours, for a total of six hours maximum cooling time. When cooling, use written or digital log to keep track of time and temperature.

• 21

  Proper hot holding temperatures

  Observed multiple metal bins of cooked meat stored at room temperature on center prep table ranging from 80-90°F. Observed cooked rice in pan stored at room temperature on center prep table at 105°F.Corrective Actions: Cooked items intended for hot use should maintain a temperature of 135°F or hotter. Items should be stored in a hot hold station to maintain these temperatures (hot water wells, on grill at low temp, etc).

• 22

  Proper cold holding temperatures

  Observed raw shelled eggs stored in carton on center prep table at 60°F.Corrective Actions: Ensure to maintain 41°F or colder for cold-hold ingredients, including raw animal products.

• 23

  Proper date marking and disposition

  Observed undated ziplock back of white cheese in reach in cooler under toppings bar. Observed buckets and bags of cut produce in walk-in cooler not labeled with date mark.Corrective Actions: Ensure to label all prepared or perishable food items with date marks.

• 37

  Food properly labeled; original container

  Observed white bins in walk-in cooler that are not see through, not labeled with name of contents.Corrective Actions: Ensure to label all food products not easily identified.

• 39

  Contamination prevented during food preparation, storage and display

  Observed open, half drank bottle of electrolyte beverage stored on its side on top shelf of reach in cooler underneath toppings station.Corrective Actions: Ensure employee items are stored below any food offered to the public.

• 41

  Wiping cloths; properly used and stored

  Observed wiping cloths stored on counters throughout kitchen.Corrective Actions: Ensure wiping cloths are stored in sanitizer buckets.