TAQUERIA ELIANNA

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above container of ready to eat red sauce. Operator reorganized. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Soiled rag stored in handwashing sink. Employee removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser not labeled at triple sink.

Basic - Buildup of food debris/soil residue on equipment door handles. Flip top reach in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. AC vent heavily soiled with mold like substance. Employee cleaned. Corrected On-Site

Basic - Single-service articles improperly stored. Single service styrofoam plates stored underneath AC unit condensation drip. Operator reorganized. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed containers without sanitizing step. Operator set up three compartment sink. Chlorine 100pom

High Priority - Nonfood-grade bags used in direct contact with food. In reach in cooler, bread being stored in to go thank you bags. Operator moved bread to clear plastic bogs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On reach in cooler, raw beef and raw chicken stored over ready to eat sauces I read. Operator moved ready to eat sauces to top shelf Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed handwashing in three compartment sink. Instructed employee to rewatch hands in handwashing sink.

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. Emailed to operator

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Flip to cooler steam table and extra cutting boards hard soiled with food debris.

Basic - Food stored on floor. Under front counter, containers with salt and Perrier stored on floor.

Basic - Working containers of food removed from original container not identified by common name. Under front counter, containers with salt and other seasoning not labeled with common name. Operator started to label containers. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook using cellphone with gloved hands then handled tortilla without properly changing the gloves. Explained and he properly changed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans 125 f hot holding, as per cook less than 1 hour stove not on, cook turned on stove to reheat. Temperature 181 f beans reheated.grilled onions 109 f hot holding in a container on the small grill grill .as per cook less than an hour. Small grill not on. Cook reheated the onions to 172 f Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee put some napkins. Corrected On-Site

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Thank you Grocery bag storing bread in reach in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken over produce in one door reach in cooler operator instructed to store properly

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

Basic - Water leaking from pipe and/or faucet/handle. Under hand sink

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Grocery bags storing raw meat

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over juice in freezer Raw beef over juice in freezer

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (127F - Hot Holding) in steam table. Operator states rice cooked and placed in steam table less than four hours. Chef reheated to 165F. Steam table turned up. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash 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. Two employees hired less than 60 days no reporting agreement

Intermediate - No soap provided at handwash sink.

Basic - Soiled dry wiping cloth in use.

Basic - Stored food not covered. Reach in freezer

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

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator provided chlorine. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bane Marie