Sabor Mi Veracruz

-Observed blender and blender base stored on prep table across from 3 compartment sink with large accumulations of old food debris underneath bottom of blender and base. -Observed not in use meat slicer stored in rear dry storage room of facility with tcs debris (Meat). *CA: All food contact surfaces and utensils must be sanitized properly. *COS, Blender base and slicer was cleaned upon request by employee.

-Observed large bin of shredded lettuce, salsa verde and red salsa stored in the walk in cooler of the facility without proper datemarking. PIC stated items were prepped Sunday. -Observed small metal containers of Imitation Crab and Seafood Paella Mix (previously frozen) stored in the reach in portion of the prep top cooler under the kitchen pass thru window of the facility, without proper date marking. PIC stated food items were prepped on Sunday. -Observed cooked Carnitas and Lengua stored in the pull refrigeration drawers across from the fryers in the kitchen, without proper datemarking. Cook stated items were prepped on Sunday. CA: All TCS foods must be date marked if held more than 24hrs in the facility. *COS, Food items were date marked upon request.

-Observed multiple TCS Foods( Shredded Chicken, Cooked Ground Beef, Spanish Rice, Enchilada Sauce and Burrito Sauce) stored in the steam table of the cook line of the facility not hot holding at 135F or above. Items were placed in steam table 1hr prior to discovery. *COS, Food items were reheated in stove and oven upon request above 165F.

Observed items in the walk in cooler without date markings including chicken, beans, cooked peppers, and beef. COS: PIC had the date put them from being cooked the previous day.

Observed items in the walk in cooler being stored uncovered including chorizo and other items. COS: PIC had the items covered.

Observed several items in the walk in cooler and the reach in cooler in the kitchen without date markings. Including beef, chicken, beans, and rice. COS: PIC put the correct date on the items.

Observed several items in the prep top cooler stored above 41 degrees. (See items in temp log.) COS: PIC moved the items to the walk in cooler to cool the items back down to 41 or below and let the prep top unit cool down.

Observed a scoop without a handle being stored in the sugar container behind the bar. COS: the PIc moved the scoop out and got a scoop with a handle.