ERNESTO'S TACO SHOP

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing tasks and failed to wash hands prior to changing to new gloves. Warning

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. Observed employee touched the garbage can continued to brag a clean cutting board without washing her hands prior. Warning

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee serving tortilla chips in a cardboard container with bare hands, instructed employee to discard food item, employee discarded food on site. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright reach in freezer at storage area observed raw chicken over cooked beef. Warning

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the upright reach in freezer at storage area observed raw chicken over raw beef. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee serving tortilla chips in a cardboard container with bare hands, instructed employee to discard food item, employee discarded food on site. Corrected On-Site Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees stated that they were washing their hands in the three compartment sink, while the plumbers were working on the hand wash sink. Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot or cold running water in the hand wash sink located at front counter. Warning

Basic - Food not stored at least 6 inches off of the floor. Observed a raw onion bag, containers with cooked beef, raw beef, stored in the walk in cooler floor. Warning

Basic - Plumbing system improperly installed or repaired. Observed hand sink at front counter in disrepair not hot or cold running water, also observed plumber working on hans wash sink located at cook line, during the inspection hand wash sink was installed with hot and cold running water. Corrective Action Taken Warning

Basic - Stored food not covered. In the walk in cooler observed pico de gallo in a container not covered. Warning

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. Warning

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. Warning

Intermediate - Non-pitting surface rust on food-contact equipment. Under the preparation table by the three compartment sink. Warning

Basic - Floors not constructed to be easily cleanable. In the cook line area. Warning

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the RIF by the storage area observed raw chicken over raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler next to the flat grill observed cooked beef (50F - Cold Holding); raw steak (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (51F - Cold Holding), as per manager for less than 4 hours, employee transferring food to the walk in cooler for a rapid cool. In the walk in cooler observed cut tomatoes (48F - Cold Holding); raw beef (44F - Cold Holding); cut tomatoes (47F - Cooling) ; sausage (46F - Cold Holding), as per manager for less than 4 hours. Manager stated that the walk in cooler was opened for a long period, manager informed employees to not open the door until the temperature dropped. Small reach in cooler located at front counter observed tres leches cake (50-53F - Cold Holding), as per manager for less than 4 hours manager adjusted reach in cooler and lower the temperature in the unit, manager stated that the cooler was new. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket stored in the hand si mi located in the kitchen. Manager removed item on site. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Stored on the cutting board.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes not sanitizing the dishes. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw pig feet over ready to eat vegetables in the walk in cooler. The cook moved the pigfeet. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep cooler in the kitchen sour cream (52F); pico de gallo (52F - Cold Holding); beef (71F - Cold Holding); cooked beef (61F - Cold Holding); marinated chicken (61F - Cold Holding); beef tacos (61F - Cold Holding); guacamole (71F - Cold Holding); chicken tacos (51F - Cold Holding); shredded beef (51F - Cold Holding); chicken tacos (61F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in prep cooler in the kitchen sour cream (52F); pico de gallo (52F - Cold Holding); beef (71F - Cold Holding); cooked beef (61F - Cold Holding); marinated chicken (61F - Cold Holding); beef tacos (61F - Cold Holding); guacamole (71F - Cold Holding); chicken tacos (51F - Cold Holding); shredded beef (51F - Cold Holding); chicken tacos (61F - Cold Holding) Repeat Violation Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed under the triple sink. Warning

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Basic - Current Hotel and Restaurant license not displayed. Warning

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

Basic - Employee with no hair restraint while engaging in food preparation. Observed one cook without a hair restraint. Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of beans located in the walk in cooler. Handle was removed from beans. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer in the reach in cooler on the cook line. Also no thermometers located in any of the reach in freezers. Warning

Basic - Old food stuck to clean dishware/utensils. Observed mold like substance on clean plastic bowls in the ware wash area. Warning