El Mariachi

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee keys and phone stored over prep area counter by cookline- opera removed. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food

Employee wearing golden jewelry on wrist while prepping food at cookline- operator removed. Corrected On-Site

Basic – Food stored on floor

Chips store$ on floor by cook line- operator moved off floor. Corrected On-Site

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

At tall reach in cooler by three compartment sink- cooked black beans 46-49F at 1:30 ( cooling overnight)- food not prepared or portioned today- food stored in large volume- at current rate of cooling food will not reach 41F- see stop sale.

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

At tall reach in freezer non- food grade shopping bags used to store empanadas- educated operator- employee removed. Corrected On-Site

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

At tall reach in cooler raw shrimp stored over cooked pork – operator removed. Corrected On-Site

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature

nAt tall reach in cooler- raw ground beef stored over raw whole muscle beef beef – operator moved ground beef to lower shelf.

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

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

At tall reach in cooler by three compartment sink- cooked black beans 46-49F at 1:30 ( cooling overnight)- food not prepared or portioned today- food stored in large volume- at current rate of cooling food will not reach 41F- see stop sale.

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

At flip top cooler at cookline- chicken 45-47F- cold holding, beef 45-47F – cold holding, chopped lettuce 46F- cold holding, sour cream-46F- cold holding, , tomatillo salsa 46F- cold holding, tomato salsa 46F- cold holding, shredded cheese 46-49F- cold holding- food not prepared or portioned today – food out of temperature for 3 hours- operator placed in ice bath to quick chill. Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

At flip top cooler by cookline – sliced tomatoes 54-59F at 1:20 to 55-63F at 2:10 ( cooling since 1:00)- food above fill line-at current rate of cooling food will not reach 41F within 4 hours- operator placed in ice bath to quick chill. Corrective Action Taken