LAS TEJITAS

Insects, rodents, and animals not present — Inspector Note: Observed numerous flies in the main kitchen area. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Food stored covered — Inspector Note: Observed 3 containers of beans, a container of cooked steak, a container of cooked pork, and a container of pickled onions stored uncovered in a reach-in cooler located in the main kitchen C/A: unless cooling, food should be stored covered in order to protect from the possibility of contamination. COS: items covered

Proper cold holding temperatures — Inspector Note: Observed 4 packages of shredded cheese and a container of chorizo stored above 41F in the reach-in coolers located in the main kitchen. Observed a pan of shredded cheese stored above 41F in the grill drawers located in the main kitchen. Observed portioned salsa verde stored above 41F in the prep top unit located in the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded; except the salsa verde, per PIC item was prepped at 10am. It was allows to cool to 41F in the reach-in freezer.

Proper hot holding temperatures — Inspector Note: Observed a container of barbacoa, rice. amd refried beans holding below 135F in the steam table located in the main kitchen. C/A: hot time/temperature control for safety food shall be maintained at 135°F or above COS: barbacoa reheated to 175F, rice reheated to 170F, refried beans heated to 172F

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed coffee cup with no lid on the top of the prep top cooler in the main kitchen. 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. COS: Discarded.

Food stored covered — Inspector Note: Observed chopped onions, rice, and 2 containers of asada(steak) stored uncovered in the reach-in cooler in the main kitchen. C/A: Food should be stored covered in order to protect from the possibility of contamination. COS: Items covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed food employee rinse 2 knives off with soap and water and placed theknives on knife strip with other clean utensils, without sanitizing the knives first. C/A: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning COS: PIC made quat sanitizer water measuring 200 ppm and sanitized knives.

No bare hand contact with ready-to-eat foods or approved alternate method properly followed — Inspector Note: Observed food employee pick up tortillas with bare hands and roll them in foil to put them in container for customer food. The employee did not have on gloves. C/A: food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment COS: PIC instructed food employee to discards tortillas and put gloves on.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee half eaten bagel stored directly next to churros and chopped onions on the prep top table in the main kitchen. 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. COS: Food removed.

Proper cold holding temperatures — Inspector Note: Observed 3 packages of chicken stored above 41f in the reach in cooler in the main kitchen. Observed several containers of red and green salsa holding above 41f in the prep top cooler in the main kitchen. COS: Items discarded.