TAQUERIA & PUPUSERIA SALVADORENA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter cooked potatoes (44F - Cold Holding). Employee put in cooler Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well cooked chicken (98F - Hot Holding)

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. 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 cut vegetables and cooked meats in reach in cooler not dated and made on Tuesday.

Basic - No Heimlich maneuver/choking sign posted. Repeat Violation

Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-07-18: Time Extended - From follow-up inspection 2024-09-14: Time Extended

Basic - - From initial inspection : Basic - No Heimlich maneuver/choking sign posted. Warning - From follow-up inspection 2024-07-18: Time Extended - From follow-up inspection 2024-09-14: Time Extended

Intermediate - No soap provided at handwash sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in three compartment sink

Intermediate - Handwash sink not accessible for employee use at all times. Pupuseria bowl of dough Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats

Basic - Single-service articles not stored inverted or protected from contamination. Styrofoam containers

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

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Educated operator to post on service window

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.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. No employee must hand sign at time of licensing.