PACO'S TACOS (WCID #703)

2-301.14; Priority; Staff member using hand sanitizer after eating and before engaging in tasks in the kitchen. CDI- Staff member was educated on requirements for when to wash hands. Staff member washed hands. Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles.

5-202.12; Core; No hot water at handsink as the hot water heater was not functioning properly. Provide at least 100F water at handsinks. CDI- PIC repaired tankless heater during inspection to provide 100F.

4-601.11(A); Priority Foundation; Multiple food containers stored with food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC pulled soiled dishes and will take back to commissary to wash rinse and sanitize.

3-501.16 (A)(2) and (B); Priority; Pico de gallo, lettuce, tomato, salsa verde, and cabbage above 41F in the prep cooler. Maintain TCS foods in cold holding at 41F or less. CDI- PIC states the prep cooler top was open and cooler was at temp before lunch rush. Cooler top was closed and cooler went back down to ambient 40F. To expedite the foods back to 41F, bagged ice was placed on top of the product. Keep the lid closed as much as possible and use ice when appropriate.

3-501.18; Priority; Multiple meats pulled from freezer missing pull-thaw dates. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. CDI- PIC was able to confirm the dates they meats were pulled (2/8/26)and labeled them.

3-302.15; Core; In service avocados with stickers. Wash fruits and vegetables prior to use. Per permit conditions, produce should be washed in the commissary. Discussed with PIC.