FONDA FAMILIAR

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp over French fried at walk-in freezer. Manager relocated the products. Corrected On-Site

Basic - Cloth used as a food-contact surface. Observed cloth towels used as a food contact of tortillas. Operator removed the towels of the tortillas. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on preparation table.

High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2021. Manager paid the license. Confirmation number # 216045287. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (45 F - Cold Holding) at reach in cooler. As per operator for less than four hours. Operator moved the products to the walk in cooler for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a sanitizer bucket inside of hand wash sink. Operator removed the sanitizer bucket. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a single service cup on the Pico de Gallo at reach in cooler. Operator removed the cup. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Observed box with ribs on floor at walk in freezer. Manager moved the raw ribs to the shelf at walk in freezer. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table at kitchen area.

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 an employee touching tortillas with their bare hands. Tortillas were reheating to 145°F and the employee put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beans (119°F - Hot Holding); rice (130°F - Hot Holding) at steam table. As per operator for less than one hour. Operator moved the products to reheating to 165°F. Final temperature beans (187°F - Reheating); rice (176°F - Reheating). Corrected On-Site

Basic - A minimum of one bathroom facility is not available for public use. Observed customer bathroom out of service.

Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Observed single service articles stored in a bathroom located next to the exit door.