COCTELES Y PALETAS EL MEXICANO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (51F - Cold Holding) item in small reach in cooler by back door, item in top portion of cooler double panned in plastic. Spoke to operator about keeping sour cream container below or moving the food to only one container. chicken (45F - Cold Holding); beef (45F - Cold Holding); pork (45F - Cold Holding) items in reach in cooler towards the front of truck, exterior thermometer reads 39F, internal thermometer reads 43-44F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line reach in cooler stained.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator using chlorine bleach but has quaternary ammonia test kit.

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. 2 employees working less than 60 days.

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on floor under Three compartment sink.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler, operator moved chicken to the bottom. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salsa homemade (80F - Cold Holding) item sitting on front counter for 1 hour, spoke to operator about either placing item in cooler or time as a public health control. sour cream (61F - Cold Holding); tomato (60F - Cold Holding); salsa (48F - Cold Holding); items in cooler by back door, the lid was kept open and gaps were in top portion so when the cooler is opened all of the cold air was escaping, operator had lid closed and added empty containers in gaps. beef (47F - Cold Holding); pork (46F - Cold Holding); milk (45F - Cold Holding) items in cooler closest to drivers seat, chicken was cooked and cooling in cooler, thermometer in cool read 41F, spoke to operator about cooling cooked foods in ice bathes before placing in cooler to affect other cold holding food items. Warning

Basic - Dead roaches on premises. 1 dead roach under Three compartment sink, operator cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks next to employee cutting cilantro, operator placed drinks at the bottom. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler by back door.

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf under prep table at front of truck. Wooden piece under steam table area next to microwave.