El Charro Mexican Restaurant #5

2-2D: .07(3)(b)Observed that the hand sink at the bar did not have paper towels or any other hand drying provision. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Person in Charge placed paper towels at the hand sink for the bar.

2-2D: .06(2)(g)Observed that the handwashing sink in the bar area is not reaching at least 85 degrees. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf) Corrective Actions: NCOS

6-2: .04(6)(g)Observed multiple TSC items such as cut tomatoes, salsa, and opened gallons of milk that did not have a date of prep or a discard date. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in Charge dated all food items.