Gordos Tacos

Inspector notes: ***Sixth Consecutive Violation*** The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM

Inspector notes: On cook line, employee handling raw beef with gloved hands, then continued to work with cooking utensils and ready to eat food with same gloved hands. Employee was instructed to remove gloves, wash hands, and don new gloves to continue with task. For another customer order, employee handled ready to eat meat with gloved hands then continued working with cooking utensils and ready to eat foods without a proper handwash. Employee was again instructed to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper handwashing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination

Inspector notes: ***Third Consecutive Violation*** In 2-door reach in refrigerator, open container of raw shell eggs stored over open containers of ready to eat vegetables. Instructed employee to move container of raw shell eggs to bottom shelf to prevent future cross contamination. All raw animal proteins are to be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination

Inspector notes: ***Third Consecutive Violation*** In 3-door reach in refrigerator, cooked refried beans, stored in covered container >6 inches deep, with internal temperatures of 47*F-49*F. Per date sticker, beans were prepared the previous day. Container of refried beans were discarded. See embargo form. Discussed proper cooling temperatures and methods with employees. Cooked TCS foods are to be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Throughout kitchen, dry wiping cloths stored on in use food contact surfaces (cutting boards, utensils). Instructed employee to provide sanitizer wiping cloth buckets to store in use wiping cloths. All wet wiping cloths are to be stored in sanitizer buckets with approved sanitizer concentrations

Inspector notes: Throughout establishment, cutting boards deeply scored. Resurface or replace. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced. Cutting surfaces such as cutting boards and blocks that become scratched and scored may be difficult to clean and sanitize. As a result, pathogenic microorganisms transmissible through food may build up or accumulate. These microorganisms may be transferred to foods that are prepared on such surfaces

Inspector notes: ***Fourth Consecutive Violation*** Unshielded kitchen ceiling lighting over prep surfaces. Provide protective shielding as needed