El Toro Loco

Observed TCS items are stored and separated improperly based on cooking temperature. (ex. eggs stored above cooked beef and fish in prep top cooler; raw chicken stored above and next to raw beef and raw beef stored next to avacados in outside walk in cooler).

Observed time/temperature control for safety (TCS) items are unable to maintain temperatures of 41F or below.

Observed pans of uncovered food in walk in cooler in main kitchen. (ex. pans of chicken, beans, queso).

Observed spray bottle at 3 compartment sink with yellow chemical not labeled with common name.

Observed can of Raid stored on tabletop next to drink machine at bar area.

Observed large bulk containers of chips stored outside next to mop dumping station and stored under fly strips.

Observed bulk containers of lettuce stored on floor in main kitchen walk in cooler and boxes of food stored on floor in outside storage unit.

Observed no running hot water at sink in bar area.

Observed walls and ceiling throughout facility are in need of cleaning.

Observed employee personal items stored on shelving in prep areas.

Observed boxes of single use containers and cups stored on floor in outside storage unit.

Observed floors and baseboards under equipment in need of cleaning.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

Observed TCS foods do not meet the temperature requirements of 135 degrees F or above.

Observed TCS foods are not cooling adequately for safety based on observed times and temperatures and information from the Person in Charge PIC).

Observed live roaches in food prep area.

Observed pots of food on the floor in kitchen area.

Observed that wiping towels that are wet with food debris are not being stored in sanitizing solution in between uses.

Observed prep top cooler is not maintaining 41 degrees F or below.

Observed that non-food contact surfaces are not clean (ex. shelves throughout, crevices of cook line, exteriors of cook equipment, bulk food containers, hood vents).

Observed date marking stickers have not been removed from container before going through dish washing.

Observed floors and walls beneath equipment and along baseboards are not clean.

Observed employee personal items stored with food on shelving in walk in cooler.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

Observed TCS foods do not meet the temperature requirements of 135 degrees F or above.

Observed TCS foods are not cooling adequately for safety based on observed times and temperatures and information from the Person in Charge.

Observed prep top cooler is not maintaining 41 degrees F or below.

Observed that non-food contact surfaces are not clean (ex. shelves throughout, crevices of cook line, exteriors of cook equipment, bulk food containers).

Observed floors and walls beneath equipment and along baseboards are not clean.

Observed employee personal items stored with food on cook line and in coolers.

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below while in service.

Observed TCS foods are not cooling adequately for safety based on observed times and temperatures and information from the Person in Charge (PIC).

Observed employee personal food in reach-in cooler (ex. container of beans).

Observed cold handle to hand sink faucet is in disrepair.

Observed container of butter/margarine is stored in hand sink by kitchen/cook line.

Observed chemical (ex. Windex and Raid) stored in hand sink at bar.

Observed test strips are not readily available to monitor sanitizer in ware wash area.

Observed that non-food contact surfaces are not clean (ex. shelves throughout, crevices of cook line, exteriors of cook equipment).

Observed floors and walls beneath equipment along baseboards are in need of cleaning.

Observed person in charge (PIC) cannot demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed employee drinks being stored on prep tables, and coolers.

Observed hand sink at front food service bar does not have any running hot and cold water readily available.

Observed written procedure for vomit/diarrhea clean up using EPA approved disinfectant not readily available during inspection.

Observed that cooked and/or prepared time/temperature control for safety food items foods that are held in the cooler for more than 24 hours have been marked passed the 7 day time frame..

Observed prep top cooler drawers does not consistently maintain temperatures of 41 degrees F or below.

Observed that non-food contact surfaces are not clean (ex. exteriors of cook equipment, interior coolers, door tracks of coolers, handles of equipment, shelving throughout, crevices of cookline).

Observed floors under cook equipment and along baseboards are not clean and walls behind cook equipment and coolers not clean.