ENTRE FUEGO RED TACOS

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

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. Shredded cheddar in Reach in cooler not dated.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sliced cheddar in soda Reach in cooler not identified or segregated. Operator identified and segregated personal foods during time of inspection. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. A vomit clean up poster has been emailed to the operator.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. 2 cutting boards located next to Employee handwash sink.

Basic - Food stored on floor. Case of oil and adobo paste stored on floor. Operator relocated all items to an approved location during time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets are soiled.

Basic - Food stored on floor. Bulk oil on floor.

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to cover food in reach in cooler

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed copy to operator

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with blender. Operator moved. Corrected On-Site

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. Emailed copy to operator, operator had employees sign digitally. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Portable fire extinguisher gauge in red zone. For reporting purposes only.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on red and green boards.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on counter near hand wash sink grooved.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

Basic - No Heimlich maneuver/choking sign posted.

Basic - Screening is not 16-mesh to the inch. Screening over hole under service window not 16-mesh.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.