LAS GORDITAS DURANGUENZES

Certified Food Protection Manager — Inspector Note: Observed CFSM serv safe of Cassandra Ramirez expired December 2024 posted. C/A-A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. Facility has 30 days to provide proof of enrollment or certificate.

Adequate handwashing facilities supplied & accessible — Inspector Note: No hand soap at hand sink behind Steam table in main kitchen. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS- Hand soap placed at hand sink

PIC present, demonstrates knowledge, performs duties — Inspector Note: PIC could not answer questions regarding proper hot holding and cold holding temperatures, the reportable symptoms and illnesses, allergen awareness, does not have a CFSM and multiple risk factors are out of compliance. C/A: Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Certified Food Protection Manager — Inspector Note: Observed CFSM with an expiration date of December 2024. C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

Management knowledge, responsibilities, reporting — Inspector Note: PIC NOT ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO ILLNESSES/SYMPTOMS TRANSMISSIBLE VIA FOOD, AS IT RELATES TO THEIR JOB DUTIES C/A: PIC SHALL BE ABLE TO VERIFY THAT ALL FOOD SERVICE EMPLOYEES ARE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO ILLNESSES/SYMPTOMS TRANSMISSIBLE VIA FOOD, AS IT RELATES TO THEIR JOB DUTIES

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed open water bottle and employee drinking cups stored directly next to single service to go containers. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Adequate handwashing facilities supplied & accessible — Inspector Note: No hand soap available at either hand sink located in the main kitchen. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Soap provided.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed several towels soaking in the hand sink located next to the walk-in cooler. C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Towels removed.

Proper cold holding temperatures — Inspector Note: Observed red salsa holding above 41F in the prep top cooler in the main kitchen. Observed pork, cooked cactus, mixed vegetables, and red salsa holding above 41F in the walk-in cooler. Observed cheese on the counter top holding above 41f on the counter top. COS: Discarded.

Proper cooling time and temperature — Inspector Note: Observed pot of cooked cactus mixed with cooked onions stored on the counter top measuring 85F. PIC stated it was cooked the night prior and left on the counter top overnight to cool down. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Discarded.

Proper date marking and disposition — Inspector Note: Observed pot of cooked beans and pot of cooked pork with no date marking stored in the walk-in cooler that the PIC stated was cooked on Monday and Sunday respectively. C/A: refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Discarded.