TACOS DONA MARIA 2

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee come into kitchen from outside and put on gloves to work with food without washing hands. Operator discussed with employee and employee washed hands. Corrective Action Taken

High Priority - Live, small flying insects found Observed=ed one flying insect next to clean plate storage and one flying insect in bar area. Operator killed both flying insects. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed spray can containing toxic substance stored on shelf next to dry food storage area. Operator removed can of WD40 to properly store. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler on cook line soiled/ stained.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink across from soda machine in front service area.

Basic - Food stored on floor. Observed container of oil stored on floor in dry food storage area. Operator removed container of oil to properly store. Corrected On-Site Repeat Violation

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in triple sink area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior and shelving of reach-in cooler next to reach in deep freezer at end of cook line soiled.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked beef (51F - Cooling) prepared last night unable to cool to 41F within 6 hours. Stop Sale

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. mozzarella cheese (46F - Cold Holding) in top of flip top reach-in cooler across from gyro machine. Operator stated cheese was placed in cooler less than an hour ago. Operator closed lid to help chill cheese. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk opened Tuesday, not date marked. Employee date marked milk Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards at reach-in coolers on cook line soiled/ stained. Blade of slicer at prep area soiled.

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to kitchen entry door used for dumping. Evidence of ice and beverage in sink. Employee cleaned out hand wash sink. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink near kitchen entry door.

Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer. He stated he has one on order that is expected soon. Corrective Action Taken

Intermediate - No soap provided at handwash sink. No soap at hand wash sink near triple sink.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under POS at front counter. Operator labeled spray bottle of sanitizer. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls without handles used to dispense rice in dry food storage area.

Basic - Food stored on floor. Container of oil stored on floor in storage room that was once a walk-in-cooler. Also, plastic container with chips inside stored on floor near dry food storage area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of glass door reach-in cooler near cook line soiled. Also, interior of reach-in freezer at end of cook line soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Raw meat being thawed at room temperature at triple sink, at gyro machine and at prep table. Discussed with operator.

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Two propane tanks larger than 2.7 stored in kitchen/ prep areas.