ESPACIO BALLROOMS TACO SHOP

12C: .04(4)(m)Observed wiping cloths stored in a chlorine sanitizer solution with less than 50ppm chlorine.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to 50-100ppm.//

4-1A: .04(4)(n)1Observed employee put raw shrimp in a pan with gloves, then touch a to-go container and the walk-in freezer door with the same gloves.// 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. (P) Corrective Actions: Employee removed gloves and washed hands. To-go container was discarded. Walk-in freezer door was sanitized.//

4-2A: .04(4)(c)1(iv)Observed rice, beans, two containers of peeled onions, and green onions stored uncovered in the walk-in cooler. Observed a tray of shrimp and a container of bacon stored uncovered in the walk-in freezer.// 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: Lids were placed over food.//

15C: .05(7)(a)2,3Observed several metal containers stored as clean with tape residue present on the outside of containers.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

6-1B: .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods hot holding improperly for less than 2 hours were properly reheated. Foods hot holding improperly for more than 2 hours were discarded.//

11C: .04(6)(c)Observed two packages of raw beef head thawing at room temperature on drainboards.// 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: Food was placed in the walk-in cooler to continue thawing.//

12C: .04(4)(m)Observed wiping cloth stored in a chlorine solution with less than 50ppm chlorine.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloth was removed and sanitizer was remade to appropriate concentration.//

12D: .04(4)(g)Observed an employee cutting lettuce that had not been washed.// 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: Cut lettuce was discarded. Employee washed the remaining lettuce before continuing to cut it.//

12D: .04(4)(g)Observed a box of raw beef head thawing on the vegetable sink drainboard.// 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: Food was moved to the walk-in cooler.//

14A: .04(4)(k)Observed two in-use tongs stored hanging off of the prep table such that the ends for handling food are directly over a trash can. Also observed scoops with no handles stored in salt and consommé powder.// 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: Tongs were washed, rinsed, and sanitized.//

14B: .05(10)(e) 1,2,4Observed several metal containers stored as clean and stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)