Condesa

Inspector notes: Observed raw shell egg flats stored over different cheeses in the walk-in. Observed a ground beef log stored over containers of carne asada in the walk-in. Observed hot dogs wrapped in raw bacon stored below ground beef patties. Informed PIC that all raw animal proteins need to be stored according to final cooking temperature and not above any RTE foods. Instructed PIC to properly store the raw animal proteins and RTE foods at time of inspection. PIC properly stored all raw animal proteins at time of inspection. Food storage chart was provided in Spanish and English via email. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed no hand soap at the hand sink nearest the cook line. Informed PIC that hand soap needs to be supplied at hand sinks at all times. PIC provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection