Banelly Tienda Y Taqueria

Basic – Cutting board has cut marks and is no longer cleanable

Cutting board on reach-in cooler located at cook line.

Basic – Equipment and utensils not properly air-dried – wet nesting

Pans stored on shelf in dish area.

Basic – Floor tiles missing and/or in disrepair

Floor tile near 3 compartment sink broken.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Reach-in freezer at front counter.

Basic – No handwashing sign provided at a hand sink used by food employees

In employee restroom

Printed hand wash sign, operator placed on wall in restroom. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gaskets non reach-in cooler in kitchen.

Basic – Open dumpster lid.

Basic – Time/temperature control for safety food thawed in an improper manner

Frozen raw beef on top of table in 3 compartment sink area.

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 touch fish while on serving plate

Educated employee on proper hand hygiene techniques

Operator re heated fish in fat fryer to 194f Corrective Action Taken

High Priority – Nonfood-grade bags used in direct contact with food

Chicken stored in non food grade bag in reach-in freezer.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

nReach-in cooler at 1130amnnchorizo (50F – Cold Holding); beans (50F)nOperator moved items to reach-in freezer nRe temp at 1200pmnChorizo 45fnBeans 45f Corrective Action Taken

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

Printed clean-up plan for operator.n Corrected On-Site

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

No proof for employees recently hired

Printed employee reporting agreement

Employees signed agreement. Corrected On-Site