Ruta Catracha 504

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container

Open container above customer drink, employee closed it Corrected On-Site

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

Jacket on top of cans, front of food truck, employee rearranged Corrected On-Site

Basic – Food stored on floor

Container with sugar by driver side, employee placed it on shelf Corrected On-Site

Basic – No Heimlich maneuver/choking sign posted.

Basic – Single-service articles improperly stored

To go cups on floor by driver seat, employee moved them Corrected On-Site

Basic – Wet wiping cloth not stored in sanitizing solution between uses

On prep table

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

White powdery on shelf, bulk container, employee wrote sugar 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

Cooked beans left on counter since last night when they fishier cooking, stop sale, employee discarded them Corrective Action Taken

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

Employee washed and rinsed container, explained to her and she placed it back in triple sink to be sanitized Corrective Action Taken

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw chorizo on shelf above loroco flower, employee rearranged freezer above cooler Corrected On-Site

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

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

50f tacos above fill line, prep unit, employee voluntarily discarded them Corrective Action Taken

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

Left on prep table all night

Intermediate – No probe thermometer provided to measure temperature of food products.

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

Cashier

Intermediate – Water pressure lacking at fixtures that require the use of water

Hand sink

Portable fire extinguisher gauge in red zone. For reporting purposes only

Under hand sink