Sonic

Inspector notes: -- The ambient temperature of the prep cooler measured at 51°F using min/max thermometer. See violation above. The PIC stated all TCS items in unit will be kept submerged in an ice bath until it can be repaired. Employees will monitor temperatures throughout the day to ensure TCS foods are maintained at 41°F or less. The establishment has sufficient refrigeration space to remain open while awaiting repairs. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: -- Observed employee handle frozen raw chicken tenders with gloved hands, then start to prepare ready-to-eat orders without washing their hands and changing gloves between tasks. 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 reach-in refrigerator, observed opened container of hatch green chiles without a date mark label on container. The PIC unsure exactly when the hatch green chiles were opened and voluntarily discarded the item at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: -- Food employee with long hair observed preparing orders without wearing an effective hair restraint (hair band, hairnet, hat, etc..). Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, or other effective hair restraints and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single service and single-use articles

Inspector notes: -- Observed container of queso cheese in warmer with temperatures ranging from 125°F-127°F. The person in charge (PIC) stated the queso was placed in the warmer in the morning (more than 2 hours prior to the inspection). At the time of inspection, the queso was voluntarily discarded. Ensure TCS items are maintained at 135°F or above when hot holding