TRES AMIGOS TAQUERIA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat jalapenos and beer in front beverage reach in cooler.

High Priority - Toxic substance/chemical improperly stored. Observed bottle of dumpster fly bait stored above three compartment sink.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb attached to three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by box of chips. Operator removed box. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Operator discarded container. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with frozen chopped meat and bread rolls. Educated operator on importance of using food grade containers. Operator placed food in food grade containers. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation. Cook.

Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor near office. Educated operator on importance of storing food off of floor. Operator placed onions off of floor. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

High Priority - Nonfood-grade bags used in direct contact with bread. Educated operator on importance of switching to food grade containers. Operator switched to food grade container. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed container of tortillas stored in hand wash sink at cook line. Educated operator on importance of hand wash only. Operator removed container. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed crate of tomatillos stored on floor near office. Operator corrected. Corrected On-Site

Basic - Hood filter missing from automatic fire suppression/exhaust system above mini fryer.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on not having utensils in standing water. Operator turned on cool running water. Corrected On-Site Repeat Violation

Basic - Insect control device installed over back food preparation area. Operator removed insect control device. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease on shelving above mini-fryer in kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.

High Priority - Nonfood-grade bags used in direct contact with bread and precooked frozen meat in reach in freezer. Educated operator on using food grade containers. Operator switched foods to food grade containers. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink at cook line. Operator removed plastic container. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed salsas, cut cabbage, and precooked foods not date marked. Operator date marked foods. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Ceiling/ceiling tiles/vent in hallway soiled with accumulated dust.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook not wearing hair restraint.

Basic - Floor soiled/has accumulation of debris and grease underneath dishmachine, three compartment sink, and cook line.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.Repeat Violation Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator turned on cool running water. Corrected On-Site

Basic - Nonfood-contact surface soiled with accumulated grease. Hood Filters.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloths underneath cooking equipment and microwave.

High Priority - Nonfood-grade bags used in direct contact with bread. Educated operator on using food grade containers. Operator switched to food grade container. Corrected On-Site Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on the importance of having self-closing doors. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing gold bracelet while cooking.

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Educated operator not having wiping cloth under cutting board. Operator removed wiping cloth. Corrected On-Site Repeat Violation

Basic - Reach-in freezer near back kitchen exit interior/shelves have accumulation of soil residues.

Basic - Water leaking from pipe underneath hand wash sink in dishwash area.

High Priority - Nonfood-grade bags used in direct contact with bread.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of cooked rice in reach in cooler across from food prep sink. Operator switched container of raw chicken to bottom shelf. 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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink in dishwash area. Operator called technician. Educated operator on importance of having hot water for hand washing. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on the importance of having self-closing doors. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Working containers of food removed from original container not identified by common name. Flour container. Educated operator on the importance of labeling. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed refried beans 45F cold hold less than 4 hours. Operator turned down reach in cooler. Corrective Action Taken

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Educated operator on importance of hot water. Operator called technician. Corrective Action Taken Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of having self-closing doors. Repeat Violation

Basic - Bowl or other container with no handle used to dispense salsa. Educated operator on importance of using scoops with handles. Operator removed cup. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Educated operator on importance of proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Salt/sugar/flour container. Operator labeled container. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb above three compartment sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water turned off at hand wash sink in dishwash area.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Educated operator on importance of a self-closing door. Repeat Violation

Basic - Bowl or other container with no handle used to dispense salsa. Operator removed cups and used ladles. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator opened packages of fish before leaving inspection. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food in container on bottom shelf. Corrected On-Site

Basic - In-use tongs stored on trash container between uses. Operator removed and washed, rinsed, and sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease. Hood and hood filters.

High Priority - Nonfood-grade bags used in direct contact with bread. Corrected On-Site Repeat Violation

Intermediate - Water pressure lacking at fixtures that require the use of water. Handwash sink in dishwash area. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - No copy of latest inspection report available. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with bread. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at three compartment sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Records/documents for required employee training do not contain all of the required information.

Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low pressure of hot water at handwash sink in dishwash area. Operator cleaned faucet nozzle. Corrective Action Taken Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Sugar container. Corrected On-Site