TACOS LEAH

High Priority - Nonfood-grade bags used in direct contact with food. At cookline counter- non food grade shopping bags used to store bread- operator removed.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At glass reach in cooler- Sour cream 52F- cold holding, green salsa 55F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass reach in cooler- Sour cream 52F- cold holding, green salsa 55F- cold holding- food not prepared or portioned today- food out of temperature for more than 4 hours- see stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink with utensils inside- operator removed. Corrected On-Site

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

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handling dry soiled wiping cloth, then proceeding to touch ready to eat food without washing hands, changing gloves. Advised operator of proper hand washing. Employee washed hands. Corrected On-Site Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee handling raw beef then proceeding to touch ready to eat tortillas without washing hands, changing gloves. Advised operator of proper handwashing. Employee washed hands. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line glass door reach in cooler, salsa verde (47F - Cold Holding); sour cream (45F - Cold Holding), not prepared or portioned today. Operator stated items held out of temperature approximately 2 hours. Advised operator of proper cold holding parameters. Operator moved items to different cooler to quick chill. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line steam table, beef tongue (125F - Hot Holding); cooked chorizo (125F - Hot Holding). Per operator, items held out of temperature approximately 2 hours. Advised operator to reheat product to 165F. Operator placed items onto to grill to reheat. Corrective Action Taken Warning

Basic - Single-service articles not stored inverted or protected from contamination. Single service to go containers stored, not inverted. Warning

Basic - Soiled dry wiping cloth in use. Employee using soiled dry wiping cloth to wipe inside of container then put ready to eat food inside. Advised operator of proper use of wiping cloths. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At Kitchen; cooked onions (127F - Hot Holding) Advised operator to reheat to 165+F Operator moved items to stove top Corrective Action Taken

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. Email poster