Tortas Manantial

What the inspector found

• Hands Clean and Properly Washed: PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. ||Addl Notes: Observed an employee handling a wheeled garbage bin in the establishment. The employee was observed changing their gloves, grabbing new gloves and then starting to resume working with the food. Also observed a different employee touching their hair and face without washing their hands prior resumin
• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: Observed a handwashing sink next to the 3-compartment sink that was blocked off with a garbage bin, a mop bucket and had gloves and other items in the sink basin during active food prep in this area. Discussed with person in charge to maintai
• Proper Cooling Methods Used; Adequate Equipment for Temperature Control: 3-501.15 (A) - Priority Foundation: Cooling Methods. Addl Notes: Observed a covered metal pan of cooked carne asada that had been cooked within the last 30 minutes and was sitting on a counte
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wiping cloths stored dry all throughout the kitchen and prep areas. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wip
• In-Use Utensils; Properly Stored: 3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed an ice scoop stored handle-down in the ice machine. Also observed some scoops stored in room temperature water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surfac

As listed in the inspection report.