TAQUERIA EL PUESTO

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled a ready to eat taco with their bare hand while putting it into a to go container. See stop sale. Operator washed their hands and donned gloves. Corrective Action Taken Warning

High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled a ready to eat taco with their bare hand while putting it into a to go container. See stop sale. Warning

High Priority - Nonfood-grade bags used in direct contact with food. There are rolls in direct contact with a nonfood-grade to go bag in the bottom of a reach in cooler. Operator moved the rolls to zip lock bags. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of dust ob the hood filters.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator is washing hands in the triple sink because the hand washing sink daucet is broken.

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink is filled with spray bottles, wiping towels.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - Plumbing system in disrepair. The faucet is broken off on the hand washing sink.

Basic - Equipment in poor repair. The door gasket on the make table cooler is damaged.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the white upright cooler raw fish is stored over shredded cheese. Operator moved items to proper storage order. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink is filled with a colander and large bottle of dish soap. Operator cleared the hand sink.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels on the mobile food dispensing vehicle. Operator supplied paper towels. Corrected On-Site

Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Clean pans and utensils are stored unprotected outside the mobile food dispensing vehicle.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pans and utensils are stored unprotected outside the mobile food dispensing vehicle.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator handled ready to eat burrito with bare hands. Inspector educated the operator on proper handling of ready to eat foods. Corrective Action Taken

Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. The hand washing sink is filled with paper goids. Operator removed the paper goods from the hand washing sink.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Operator touched ready to eat taco shell with his bare hand. Inspector educated on bare hand contact. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooker, sour cream (46F - Cold Holding). Operator iced the sour cream. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. An employee washed their hands in the triple sink. Inspector educated the employee on proper hand washing procedures. Employee washed their hands properly in the hand washing sink. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink is blocked by coolers and items stored inside. Operator removed the items and moved the cookers. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink. Operator provided paper towels. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters.