Key Violations:
|NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER TOUCHING TORTILLAS WITH BARE HANDS. ALL READY TO EAT FOODS MUST BE HANDLED USING GLOVES, UTENSILS OR WHITE FOOD GRADE APPROVED TISSUE PAPER. CRITICAL VIOLATION 7-38-005(A);;3|POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. EGGS-45.6F & 51.6F COOKED PINTO BEANS-128.1F, SMASHED COOKED BEANS-126.6F, AND COOKED RICE -125.1F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AND HELD AT 40 DEGREE OR BELOW COLD, AND/OR AT 140 DEGREES OR ABOVE HOT. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).;;32|FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: PAINT RUSTY SHELF UNDERNEATH PREP TABLE IN FOOD PREP AREA, AND RUSTY DOOR TO WALK-IN COOLER.;;33|FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN THE SIDES OF COOKING EQUIPMENT IN FOOD PREP AREA, AND FAN COVER INSIDE WALK-IN COOLER.;;34|FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN FLOORS THROUGHOUT FOOD PREP AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(FOOD DEBRIS DEAD INSECTS etc).;;35|WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: CLEAN DEBRIS FROM LIGHT SHIELDS THROUGHOUT WHERE PRESENT.;;38|VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: REPAIR LEAKY FAUCET AT 3 COMPARTMENT SINK.;;40|REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: PROVIDE LONG STEM METAL THERMOMETERS FOR TAKING PRODUCT TEMPERATURES.;;43|FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: ALL FOOD HANDLERS MUST WEAR HAIR RESTRAINT WHEN HANDLING UNCOVERED FOODS.;;6|HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES;;8|SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED DISH WASHER WASHING AND RINSING ALL MULTI-USE EQUIPMENT IN 3 COMPARTMENT SINK. INSTRUCTED TO MAKE SURE THE SANITIZING COMPARTMENT HAS A RESIDUAL READING OF 50PPM-100PPM DURING THE DISH WASHING PROCESS. CRITICAL VIOLATION 7-38-030.