El Cuscatleco Rest

Basic – Employee personal food not properly identified and segregated from food to be served to the public

Observed employee pastries stored on top of to go cups. Operator removed foods Corrected On-Site Warning

Basic – Raw fruits/vegetables not washed prior to preparation

Oranges not clean before placing inside juice machine. Operator set up a cleaning station for oranges use to prepare fresh juice. Corrected On-Site Warning

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on a cutting board at prep table. Operator placed in solution. Corrected On-Site Warning

Basic – Working containers of food removed from original container not identified by common name

Operator labeled an unidentified bottle as Wine. Corrected On-Site Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.see stop sale. nChicharron 47° (cooling overnight) Warning

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized

After washing a cooking pot, employee rinsed item but skip the sanitizing set. Operator set up triple sink with sanitizing solution. Corrected On-Site Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Observed sliced raw chicken stored above RTE sauce inside reach in cooler. Operator stored correctly. Corrected On-Site Warning

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

1)Garlic mix in walk in cooler date marked 11-30. See stop sale. n2) wait station: tres leches. Received on 12-17 had a date marked of 2-14-24. Operator date marked correctly. Corrected on site. Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nReady-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Garlic mix in walk in cooler date marked 11-30. See stop sale. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours

Chicharron 47° (cooling overnight) Warning

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

nFlip top: ham 53°. Observed stored above rim line at no temperature control. Per operator food in unit less than 4 hrs. Food not prepared today. Operator moved to reach in cooler to quick chill. nnFlip top: Shell eggs liquid form 54F, raw bacon 54FnObserved at no temperature control. Food not prepared or portioned today. Per operator in unit less than 4 hrs. Operator moved all food items to reach in cooler to quick chill. Corrective Action Taken Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salsa ranchera 124F (hot holding). nPer operator at steam table less than 4hrs. Operator reheated to 196F. Corrected On-Site Warning

Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Reviewed food borne illnesses with operator. Warning

Intermediate – Handwash sink used for purposes other than handwashing

Hand sink at triple sink used as dump sink. Observed rice in drain filter. Warning

Intermediate – Spray bottle containing degreaser not labeled

Operator labeled. Warning

Intermediate – Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Water at 107F Warning