Pancho's Tacos & Tequila

Person in charge (PIC) unable to produce signed employee health reporting agreements or other verifiable manner. CA: All employees on staff must be informed of their responsiblity to report symptoms and illnessess in a verifable manner. 1-2B form and roster left with PIC.

Observed employee drink on bottom shelf in storage shelf in main kitchen in reusable pink bottle. CA: Employee drinks in kitchen must be in a single-use disposable cup with a lid and straw. Drink removed from kitchen.

Bar hand sink blocked with soap detergent bottle. Hand sink between prep sinks blocked with bucket stored in sink and cart stored in front of it. CA: Hand sinks must not be used for storage and always remain fully accessible at all times. Items removed.

No soap supplied at 2 hand sinks in main kitchen. CA: Hand sinks must always be stocked with soap.

Hand sink closest to dish area not stocked with paper towels. CA: Hand sinks must always be stocked with paper towels. Paper towels restocked.

Observed mold-like growth on deflector plate of ice machine in main kitchen. CA: Ice machine must be cleaned and sanitized often enough to prevent mold growth.

Dining tables currently being cleaned after use with degreaser, not an approved sanitizer for final step on dining tables. CA: Dining tables must be cleaned with a food contact service approved sanitizer approved for sanitizing against norovirus. Also cleaned using unapproved methods - spray bottle and reusable towel. CA: Dining tables must be sanitized using approved methods, including spray bottle with disposable towel (paper towel).

No consumer notification for major food allergens used as ingredients in unpackaged foods in establishment as required. Allergen handout emailed to owner again.

Scoop in bulk spice and bulk sugar stored with handle touching product. Bowl used as scoop in rice on steam table.

Observed time/temperature control for safety (TCS) foods in 2-Door RIC at temperatures ranging from 46F to 51F. CA: All cold held TCS foods must be held at 41F or below for food safety. All TCS foods discarded - COS.

Observed TCS queso hot held in steam table at 115F. CA: Hot held TCS foods must be held at 135F or above for food safety. Queso was recently placed in steam well and able to be reheated to 165F within 2 hours total - COS.

Observed fries held in fryer basket after frying at 110F. CA: Hot held TCS foods must be held at 135F or above. Fries discarded - COS.

Person in charge (PIC) observed to be not performing duties regarding monitoring and training of employees for cold and hot holding, and reheating for hot holding. CA: PIC must have active managerial control (AMC) over cold and hot holding, and reheating food items throughout kitchen.

Observed multiple flours in bulk containers with no label to identify contents.

2-Door RIC not in good repair, unable to cold hold food items at 41F or below. Maintenance called to repair cooler today.

Round plastic bins with cracked rims. Remove from use.

Observed raw egg shells stored on shelf in walk-in cooler (WIC) over ready-to-eat (RTE) cooked vegetables and unwashed produce (lemons, avocados). Observed unwashed bell peppers stored over RTE items on shelf in WIC. Corrective action (CA): RTE items must be stored over unwashed fruits and vegetables and raw below both. Items relocated.

Observed container of frijoles charros stored on counter in main kitchen, temping at 61F. CA: Cold held time/temperature control for safety (TCS) items must be held at 41F or below. Item discarded.

Observed container of cooked steak and chicken stored on top of steam table held at temperatures of 113F and 70F. CA: Hot held TCS food items must be held at 135F or above. Items discarded.

Observed multiple items in make table bottom (hot dogs, ham, pinto beans) and 2-door reach-in cooler (RIC) with no date mark. CA: All cold held RTE TCS food items must be labeled to indicate discard date of 7-days maximum. Items discarded or verified prep date and labeled.

Observed bag of pinto beans stored on floor in upstairs storage area. Must be stored on shelf at least 6 in. off floor.

Observed wet cloth not stored in sanitizing solution as required between uses, stored on prep surface by steam table.