Ernesto's Taco Shop

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touched the garbage can continued to brag a clean cutting board without washing her hands prior. **Warning**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee serving tortilla chips in a cardboard container with bare hands, instructed employee to discard food item, employee discarded food on site. **Corrected On-Site** **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the upright reach in freezer at storage area observed raw chicken over cooked beef. **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In the upright reach in freezer at storage area observed raw chicken over raw beef. **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee serving tortilla chips in a cardboard container with bare hands, instructed employee to discard food item, employee discarded food on site. **Corrected On-Site** **Warning**

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing tasks and failed to wash hands prior to changing to new gloves. **Warning**

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot or cold running water in the hand wash sink located at front counter. **Warning**

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees stated that they were washing their hands in the three compartment sink, while the plumbers were working on the hand wash sink. **Warning**

Basic - Food not stored at least 6 inches off of the floor. Observed a raw onion bag, containers with cooked beef, raw beef, stored in the walk in cooler floor. **Warning**

Basic - Plumbing system improperly installed or repaired. Observed hand sink at front counter in disrepair not hot or cold running water, also observed plumber working on hans wash sink located at cook line, during the inspection hand wash sink was installed with hot and cold running water. **Corrective Action Taken** **Warning**

Basic - Stored food not covered. In the walk in cooler observed pico de gallo in a container not covered. **Warning**

Lighting Adequate; Required Shields in Place

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**

Intermediate - Non-pitting surface rust on food-contact equipment. Under the preparation table by the three compartment sink. **Warning**

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**

Basic - Floors not constructed to be easily cleanable. In the cook line area. **Warning**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at kitchen entrance ice buildup.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the RIF by the storage area observed raw chicken over raw beef.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler next to the flat grill observed cooked beef (50F - Cold Holding); raw steak (51F - Cold Holding); cut tomatoes (51F - Cold Holding); cheese (51F - Cold Holding), as per manager for less than 4 hours, employee transferring food to the walk in cooler for a rapid cool. In the walk in cooler observed cut tomatoes (48F - Cold Holding); raw beef (44F - Cold Holding); cut tomatoes (47F - Cooling) ; sausage (46F - Cold Holding), as per manager for less than 4 hours. Manager stated that the walk in cooler was opened for a long period, manager informed employees to not open the door until the temperature dropped. Small reach in cooler located at front counter observed tres leches cake (50-53F - Cold Holding), as per manager for less than 4 hours manager adjusted reach in cooler and lower the temperature in the unit, manager stated that the cooler was new. **Corrective Action Taken**

Intermediate - Handwash sink not accessible for employee use at all times. Observed a bucket stored in the hand si mi located in the kitchen. Manager removed item on site. **Corrected On-Site**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Stored on the cutting board.