EL PASO TACOS AND TEQUILA

a)1,2,3Observed employee patting rice onto plate with bare hands Except when washing fruits and vegetables, 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. (P) Corrective Actions: Rice discarded, hands washed and gloves donned

Observed multiple items in walk in cooler and freezer uncovered Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: all items covered

Observed several items held greater than 7 days in walk in cooler A food that requires datemarking shall be discarded if it is inappropriately marked with a date or day that exceeds 7 days. (P) Corrective Actions: All items discarded

10D: .04(4)(d)Observed multiple containers bearing no label. 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)

6-1C: .04(6)(d)Observed beans, salsa verde and habanero sauce (heat treated) that did not properly cool from 135 to 70 within 2 hrs. (2nd repeat of violation, if violation is marked out on next inspection permit may be suspended. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: All items discarded

11A: .04(6)(e)Observed beans, salsa Verde and habanero sauce cooling on prep counter at room temperature for over two hours per person in charge. (2nd repeat of violation, if violation is marked out on next inspection permit may be suspended.) 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Reviewed proper cooling methods with person in charge

14A: .04(4)(k)Observed bowls being used as scoops 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: bowls removed from items

2-2B: .03(5)(j)1&2Observed employee drinks in unapproved containers stored on food contact surfaces. 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: Drinks relocated to ware washing area.

1-2A: .03(2)(a)-(l), (n)Person in charge unable to provide key drop agreement and invoices where temperatures are being logged The business entity providing key drop deliveries to the establishment shall certify in writing to the establishment that the products delivered will be under its control throughout the delivery process to the establishment, and that all products will be delivered to the establishment during the key drop delivery hours pursuant to the secured access arrangement set by the food service establishment. (Pf)

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16observed no active managerial control. There were several critical violations during todays inspection observed. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw shell eggs stored above vegetables in walk in cooler. observed raw meat stored above sauces in walk in cooler. observed raw bacon (open box) stored above cooked peppers in walk in freezer. Raw, unpackaged animal food, such as beef, lamb, pork, poultry, and fish may not be offered for consumer self-service. (P) This paragraph does not apply to: (i) Consumer self-service of ready-to-eat foods at buffets or salad bars that serve foods such as sushi or raw shellfish; (ii) Ready-to-cook individual portions for immediate cooking and consumption on the premises such as consumer-cooked meats or consumer-selected ingredients for Mongolian barbecue; or (iii) Raw, frozen, shell-on shrimp, or lobster. Corrective Actions: All items organized for proper separation according to cook temperature

4-2A: .04(4)(c)1(iv)Observed several food items in walk in cooler and freezer uncovered Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C)

4-2B: .05(7)(a)1observed multiple cups stored as clean with debris still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: all cups sent to ware washing area to be rewashed rinsed and sanitized

5-2: .04(7)(e)consumer advisory missing the disclosure statement as well as it is not in all capital letters. menu also does not distinguish which items are cooked to order where there are multiple meat options for the same dish. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Observed multiple foods holding at temperatures greater than 41F in walk in cooler Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: all items discarded

6-1C: .04(6)(d)Observed multiple items that did not properly cool from previous day Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: all items discarded

8-2B: .07(6)(b)Observed multiple containers of chemicals with no labels 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. (Pf)

10D: .04(4)(d)Observed multiple containers of bulk items with no label 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)

11A: .04(6)(e)Observed multiple foods cooling in large deep containers, containers that are covered and then stacked Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Reviewed proper cooling methods with person in charge

11C: .04(6)(c)Observed fish thawing in stagnant water Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: fish placed under cool running water

1-2B: .03(3)(c)Observed CFSM certification posted in the back area near the kitchen, not in view of the public. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. (Pf)

12A: .04(4)(z)Observed condiment bottles being store in lettuce Food shall be protected from miscellaneous sources of contamination. (C) Corrective Actions: lettuce discarded

2-2A: .03(4)(a)(b)(c)(e)(f)Person in charge unable to provide symptoms and illnesses of employee health reporting agreement. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf)

2-2A: .03(2)(m)Person in charge unable to provide verifiable way to show that staff have been trained on symptoms and illnesses to report to management. 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)

2-2B: .03(5)(j)1&2Observed multiple drinks in unapproved containers and personal food stored on food prep surfaces and above food service items 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: all items discarded or relocated.

2-2D: .06(2)(o)Observed sanitizer bucket stored in hand sink at the bar A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: bucket removed from sink

2-2D: .07(3)(a)Observed no hand soap at hand sink, Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)

3-1C: .04(1)Observed multiple dented cans stored with non-dented cans Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. (Pf) Corrective Actions: Dented cans relocated

3-1D: .04(5)(e)Facility unable to provide parasite destruction for tilapia and shrimp for ceviche that is only cooked with lime per person in charge If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf)