Marias Pupuseria & Taqueria

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

nObserved employee beverage on prep line at reach in cooler

Operator removed beverage. Corrected On-Site

High Priority – Container of medicine improperly stored

nObserved medication bottle stored on shelf over prep table next to large reach in cooler.

High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

nObserved employee wearing gloves pick up plastic bottle off of floor of cookline and place on prep table. Employee was going to continue to food prep. Advised employee before engaging in food prep hands must be washed and new gloves put on. Advised employee bottle and prep table need to be sanitized. Employee moved plastic bottle to be sanitized, sanitized prep area, washed hands and put on new gloves. Corrective Action Taken

High Priority – Nonfood-grade containers used for food storage – direct contact with food

nObserved bread stored in non food grade container on shelf above prep line.

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

nObserved in large reach in cooler in kitchen:nnFrijoles (53F – Cold Holding); Cooked Rice (55F – Cold Holding); Carne Asada (56F – Cold Holding); Shredded Chicken (48F – Cold Holding); Pico de gallo (48F – Cold Holding); Chicken wing (48F – Cold Holding); Cooked Corn (48F – Cold Holding); Queso (45F – Cold Holding); Cooked Potato (46F – Cold Holding); Pork (50F – Cold Holding); Sliced Ham (50F – Cold Holding); Butter (51F – Cold Holding); Cooked Yuca (46F – Cold Holding). Operator discarded items.

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

nObserved in large reach in cooler in kitchen:nnFrijoles (53F – Cold Holding); Cooked Rice (55F – Cold Holding); Carne Asada (56F – Cold Holding); Shredded Chicken (48F – Cold Holding); Pico de gallo (48F – Cold Holding); Chicken wing (48F – Cold Holding); Cooked Corn (48F – Cold Holding); Queso (45F – Cold Holding); Cooked Potato (46F – Cold Holding); Pork (50F – Cold Holding); Sliced Ham (50F – Cold Holding); Butter (51F – Cold Holding); Cooked Yuca (46F – Cold Holding)nnOperator discarded items. Corrective Action Taken Warning

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

nObserved sanitizer bucket in kitchen at 200ppm chlorine. Operator diluted bucket with water. Bucket after dilution 100ppm chlorine. Corrected On-Site

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

Provided Big 6 hand out to operator. Operator posted. Corrected On-Site

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

Provided clean up plan to operator in English and Spanish. Operator posted. 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

Provided agreement to operator. Operator signed. Corrective Action Taken