Mar 13, 2026
Routine
6-1A - proper cold holding temperatures
Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)
Observed multiple items in reach-in cooler not in temperature. Items including: Caldo de res at 55F, Barbacoa at 47F, lettuce at 56F, red salsa at 55F. Ensure all cold holding foods are 41F or below.
2-2D - adequate handwashing facilities supplied & accessible
Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)
Observed back hand sink with multiple raw fish inside. Ensure hand sinks are used for only hand washing. Food handler removed raw fishes from hand sink.
No paper towels at hand sink by entrance of kitchen. Ensure hand sinks are stocked with paper towels and soap at all times.
14D - gloves used properly
Regulation: 511-6-1.04(4)(n)2,3,4 - gloves, use limitations, slash resistant gloves & cloth gloves (c)
Observed containers of raw beef and chicken with single use gloves inside containers. Food handlers re-use single use gloves to get meat and then place the gloves back in the container. Ensure to not re-use single use gloves. Discard after use.
15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used
Regulation: 511-6-1.05(1)(i) - nonfood-contact surfaces (c)
Observed reach-in cooler door handle in disrepair. Metal is exposed. Ensure to fix RIC handle.