LA RUTA DEL SABOR AND BASE OF OPERATION

1-2A: .03(2)Upon arrival at facility, there was no one in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) was called and arrived during inspection.

2-2A: .03(2)(o)Facility could not verify that employees were aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct 5/1/2026.

2-2B: .03(5)(k)1&2Observed employee drink out of metal water bottle in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: PIC (person in charge) had employee wash hands and was educated how to properly drink in kitchen.

6-2: .04(6)(g)Observed multiple TCS (time/temperature control for safety) foods prepared more than a day ago that were not labeled with date prepared: three kinds of soups (prepared Sunday), twp containers of salsa (prepared Saturday), cooked pork (prepared Sunday), two containers of milk (prepared Sunday) and queso cheese (prepared Sunday). Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Food was marked with date prepared.

10D: .04(4)(d)Observed 14 working containers of sauce, oils, salsa and homemade drinks that were not labeled with common name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled items.

12D: .04(4)(g)Observed avocados cut with stickers remaining on the avocados. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC discarded avocados.

2-2A: .03(2)(m)Of the two employees that were working, only one had their employee health agreement signed. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee read and signed health agreement.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw fish stored over peppers and raw chicken stored over tomatoes in upright cooler. Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: PIC (person in charge) arranged items to store appropriately.

8-2B: .07(6)(c)Observed a large container of medicines stored on the prep counter. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC moved container to store appropriately.

14A: .04(4)(k)Observed a spatula in water below 135F. The handle of ice scoop was also stored in the ice. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had utensil cleaned and placed in dry container. Ice scoop was removed from ice.

3-1D: .04(5)(e)Facility offers ceviche (shrimp undercooked) but does not have a way to demonstrate that parasites have been destroyed. If raw or partially cooked fish are served or sold in ready-to-eat form, and the fish are aquacultured, letter of aquaculture from the supplier or aquaculturist stipulating that the fish were raised and fed according to subsection (5)(e)2(iv) this Rule shall be obtained and maintained in the food service establishment for 90 calendar days beyond the time of service or sale of the fish. (Pf) Corrective Actions: Could not correct on-site. Please correct by 4/11/2025.

10D: .04(4)(d)Observed all working containers of sauce without a common name. Food should be labeled to prevent mistaken use of food allergens and chemicals. Corrective Actions: PIC (person in charge) labeled items.

11D: .05(3)(g)Facility did not have a thermometer capable of measuring thin masses. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. (Pf) Corrective Actions: Could not correct on-site. Please correct by 4/11/2025.