MR PANCHO

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. Observed two bags of commercially shredded cheese opened with no labels inside reach.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed several containers with no labels inside reach in cooler. As per person in charged prepared the day before.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. Observed torn gasket at reach in cooler establishment right entrance.

Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside reach in cooler at establishment right entrance.

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheese (47 F - Cold Holding) inside the reach in cooler. As employee less than 4 hours. Employee moved cheese to another reach in cooler. 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. Observed chili inside a plastic container not date marked. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili inside a plastic container not date marked. As per employee chili is from can.

Basic - Current Hotel and Restaurant license not displayed. License displays expired 10/21 Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a wallet on preparation table. Employee removed it. Corrected On-Site

Basic - Stored food not covered. Observed chili stored on top of the steamer was not covered. Employee covered the container. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in hand sink hot dogs (55F - Cold Holding), as per operator, hot dogs were there for less than 4 hours prior to inspection.

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. Observed papas fritas and hot Cheetos not labeled after placed in other containers.

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. Observed no form or kit. Inspector emailed for to operator. Corrective Action Taken Repeat Violation

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Observed probe thermometer not calibrated. Inspector verbally explained how to calibrate thermometer with operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored inside sink.

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. Observed no form or training for new employee Samaira Lopez. As per employee, Samaira started 3 days prior to inspection. Inspector emailed for to operator. Corrective Action Taken Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

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

Basic - No Heimlich maneuver/choking sign posted. Observed no poster. Inspector emailed firm to operator.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Paid on site. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot dog hot holding unit observed hot dogs (102F - Hot Holding), as per employee for less than 4, employee reheating. Warning

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. Repeat Violation 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 - Handwash sink not accessible for employee use at all times. Container stored in the hand wash sink. 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. Corrected On-Site Warning

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. Provided big 6 poster to manager. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed wieners not at properly temperature. Operator reheated. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed juice dispenser nozzles with accumulated old sticky food residue.

Intermediate - Handwash sink not accessible for employee use at all times. Observed cleaning products stored inside hand wash sink. Operator relocated items. Corrected On-Site

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

Basic - Equipment in poor repair. Observed reach in cooler gasket in disrepair.

Basic - No copy of latest inspection report available.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Observed squeeze bottle with multiple sauces not identified and or labeled.