Willy's Takeria

Observed paper towels not dispensing from handsink in one restroom due to batteries being dead. COS by supplying roll in restroom until new batteries can be placed inside.

Observed no soap at handsink in other restroom. Soap must be provided at all handsinks.

Observed mold build-up on shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Must clean.

Observed time/temperature control for safety (TCS) in dessert cooling being cold held above 41°F. Ambient temperature of unit was 45°F with TCS foods cold held at 47-48°F. There is a significant ice build-up in unit. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed TCS foods being cold held above 41°F in grill cooler. Ambient temperature of unit was 39.9°F but door is not being fully closed after used, which is likely the cause of temperature abuse. COS by closing door.

Observed bottle of salsa temping at 63°F. Salsa bottle is given to each table for use and placed back into cooler once customer is done however, unless a 4 hour time as a public health control (TPHC) procedure is used the temperature may not exceed 41°F. COS by moving to freezer to rapidly cool.

Observed unlabeled degreaser and bleach bottles in warewash area. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS by labeling.

Observed undiluted bleach being used to sanitize cutting board in back kitchen area. Bleach must be diluted to 50-100 ppm prior to use on food contact surfaces of equipment. COS by properly diluting.

Observed chlorine sanitizer bucket in dining area at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration.

Observed queso being hot held around 120F in steam table. TCS foods must be hot held at 135F or above. COS by reheating.

Observed several items such as salsa, pork, beans, and more stored past 7 days. COS by discarding.

Observed several containers of salsa in front cooler (register area) not date marked. TCS food items stored longer than 24 hrs must be dated. COS by discarding.

Observed employee drain pork blood into rinse compartment of 3-compartment sink. Facility has a meat sink that should be used for such purposes. COS by cleaning and sanitizing 3-compartment sink.

Observed employee cutting raw onions used for pico de gallo with bare hands. There may be not bare hand contact with ready-to-eat foods. COS by discarding and instructing employee to put on gloves prior to resuming prep.

Observed employee crack raw shell eggs with gloved hands and fail to change gloves after switching tasks. Both gloves were contaminated and employee only changed one glove. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by having employee change gloves.

Observed salsa in drink cooler behind register being cold held above 41F. Ambient temperature of cooler was about 55F and salsa was temping at 47F. COS by moving to another cooler. Drink coolers are not approved for storage of time/temperature control for safety foods (TCS) foods. Do not store salsa or any other TCS food item in unit if minimum cold holding temperature cannot be maintained.

Observed beans, pork skin, and cheese removed from cooler and stored on counter at room temperature and temping 79-81F. TCS foods must be cold held at 41F or below. COS by discarding.

Observed beans being hot held at 108F in steam table. TCS foods must be hot held at 135F or above. COS by reheating.

Observed chlorine sanitizer buckets in kitchen and in dining area at 0 ppm. Must be between 50-100 ppm. COS by making fresh sanitizer at proper concentration.

Observed three pans of beef intestines prepared 9/21/23 not cooled to 41°F. Temperature of intestines were 51-52°F. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.