TAQUERIA PROGRESO ZACATECANA LLC

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham in reach in cooler at 46°f.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked beef at 129°f. Operator moved back to stovetop.

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

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

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

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

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. -operator cutting cilantro without gloves. Corrected On-Site

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -beef at 45°f. Operator moved back to cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice at 86°f, operator placed in warmer 1 hour ago. Operator turned up unit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken in reach in cooler.

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

Basic - Floor soiled/has accumulation of debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -food debris, dust buildup inside storage cabinet.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomato and shredded lettuce abetween 71°f and 740f at counter. Operator prepared 1.5 hours prior. Operator moved to the cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Dish drainer stored over handwash sink.

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.

Basic - Food stored on floor, case of tomatoes.

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