El Encanto Dos Mexican Restaurant

Inspector notes: At the kitchen dish machine, observed worker use gloved hands to load dirty wares, and then he continued to put away the clean wares without removing gloves and washing hands. The worker also reattached a disconnected drain pipe below the spray arm, rinsed gloved hands in the sink and continued to put clean wares away without changing gloves and properly washing hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: In the walk-in cooler, observed two batches of tomato salsa/51-59F in uncovered containers that were about 24 inches deep. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Per staff, the salsa (prepared with room temperature ingredients) had been prepared about two hours prior. Cooling methods were reviewed and ice wands were added to the salsas to facilitate cooling

Inspector notes: Observed two ziploc bags of tomato salsa (frozen) in standing water. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC returned the salsa to the refrigerator

Inspector notes: Observed 2 orange plastic medication bottles stored above tamales on prep table