TAQUERIA EL GUERO

Observed several squeeze bottles for sanitizer and cleaning agents not properly labeled with common name in main kitchen.

CA: 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: Labeled

Observed two squeeze bottles of chemicals stored hanging off dry storage shelf for food in main kitchen.

CA: Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P

COS: Removed and stored on chemicals only area.

Observed the following TCS foods in prep top cooler of main kitchen cold holding above 41F: Shredded lettuce, fresh cheese, and raw, chopped beef.

CA: TCS foods cold holding shall be maintained at 41F or below.

COS: Foods discarded.

Observed food employee washing lettuce in hand sink in the back of the main kitchen.

CA: Handwashing facility may not be used for purposes other than handwashing.

COS: Items removed from handsink.

Observed two food employees prepping food in main kitchen with bracelets on.

CA: Food employees shall not wear jewelry except a plain band while preparing food.

COS: Employees removed bracelets.

OBSERVED COOK GRAB RAW CHICKEN OUT OF GRILL PREP COOLER DRAWER WITH GLOVED HANDS TO PLACE ON GRILL, INSTEAD OF REMOVING GLOVES, WASHING HANDS AND RE-GLOVING, COOKE WIPED GLOVED HANDS WITH PAPER TOWEL. COOK PROCEEDED TO GRAB CLEAN TO-GO CONTAINER AND TO-GO CONTAINER LINER AND PLATE CHICKEN FOR SERVICE

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

1. During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;
2. When switching between working with raw food and working with ready-to-eat food;
3. Before donning gloves to initiate a task that involves working with food;
4. After engaging in other activities that contaminate the hands.

COS: ALL ITEMS WERE DISCARDED AND REPLACED; COOK REMOVED GLOVES, WASHED HANDS AND RE-GLOVED TO CONTINUE FOOD SERVICE PREP

OBSERVED COOK REMOVE TORTILLA SHELLS FROM GRILL WITH BARE HANDS IN MAIN KITCHEN. OBSERVED COOK PLACE COOKED/HEATED TORTILLA SHELLS ON PAN TO BE PLACED IN THE REFRIGERATOR FOR LATER SERVICE WITH BARE HANDS.

C/A: Food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.

COS: ALL TORTILLAS WERE DISCARDED

OBSERVED COOK REMOVE CHICKEN COOKED FROM RAW A STATE AND PLACE IN TO-GO CONTAINER FOR SERVICE WITH A FINAL COOK TEMPERATURE OF 157F IN FRONT FOOD SERVICE AREA

C/A: RAW CHICKEN/POULTRY SHALL BE COOKED TO A MINIMUM TEMPERATURE OF 165F FOR AT LEAST 15 SECONDS BEFORE SERVICE TO CONSUMERS

COS: COOK PLACED CHICKEN BACK ON GRILL TO CONTINUE COOKING; FINAL COOK TEMPERATURE WAS 170F

OBSERVED EMPLOYEE'S ORANGE POWERADE STORED AMONGST FOOD FOR SALE IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. OBSERVED EMPLOYEE WATER BOTTLE STORED ON SHELVES USED FOR FOOD/EQUIPMENT STORAGE IN MAIN KITCHEN AREA. OBSERVED EMPLOYEE WATER BOTTLE STORED IN SERVICE WINDOW ABOVE FOOD PREP AREA FOR UNCOOKED/COOKED TORTILLAS SHELLS IN MAIN KITCHEN AREA

C/A: THERE SHALL BE A DESIGNATED AREA FOR EMPLOYEE BELONGINGS THAT PREVENTS THE CONTAMINATION/POSSIBLE CONTAMINATION OF A FOOD SEVICE'S CLEAN EQUIPMENT, UTENSILS, FOOD

COS: ALL PERSONAL BELONGINGS REMOVED