Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease dripping on pipes for Ansul system.

Basic – Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled in plastic containers.

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching clean equipment and placing containers of food in reach in cooler without washing hands. Discussed proper hand washing practices with operator. Corrective Action Taken

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 packaging tortillas using their bare hands. Discussed using utensils or gloves to package items with operator. Corrective Action Taken

High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed cutting board wiped down with paper towel and not sanitized. Discussed proper sanitizing of food contact surfaces with operator. 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. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken Repeat Violation

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled paper towels during inspection. 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 Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Operator signed printed copy during inspection. Corrected On-Site Repeat Violation

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed menudo prepared on truck yesterday no date marking in reach in cooler.