Cold Hold (41 F/45F) "Repair or replace the meat, seafood and egg refrigerator to hold food at 41F or lower. Observed shrimp at 53.5F, eggs at 70F, and cooked chicken at 52.5F (The 2nd refrigerator was also not working properly but was holding tortillas and sodas only) The unit was red tagged. "
Proper/Adequate Handwashing Employee did not wash hands after handling money and was not able to wash hands due to no working water supply. Employees must wash hands properly after contaminating hands.
Proper Handling of Ready to Eat Foods Employees must use gloves when handling ready to eat food to prevent contamination. Observed employee touching tortillas when making final product before serving to the customer.
Water Supply - Approved Source/Sufficient Capacity/Hot and Cold Under Pressure Provide hot and cold running water at all times when the business is open. Water took about 2 minutes to come on and then stayed on for approximately 2 seconds and then stayed off again over 20 minutes. The water eventually worked but is not provided as needed.
Handwashing Facilities Adequate and Accessible Remove items observed in the hand sink and leave accessible at all times for use.
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