3717-1-02.4(C)(14) / PIC: duties - ensure employees are properly trained in food safety, including food allergy awareness.
Critical Person in charge did not ensure their employees are properly trained in food safety.

3717-1-02.2 (C ) / Hands and arms: when to wash
Critical Corrected During Inspection Food employee(s) did not wash hands when required. Observed a food employee eating in the kitchen. After eating they did not wash their hands before returning to work.

3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean. The ice dispensing chute was soiled.

3717-1-03.4(D) / Cooling - temperature and time control.
Critical Corrected During Inspection Improper cooling of TCS food. The caso cheese was made at 9 am and at 1:30 pm it was between 75F and 85F. The cheese was discarded.

3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Corrected During Inspection TCS foods not being hot held at the proper temperature. On the hot line the carnitas pork was 124F, the barbacoa beef was 122F, shrimp 83F and chorizo was 119F.

3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Corrected During Inspection TCS foods not being cold held at the proper temperature. Corn salsa was 44F and the sour cream was 44F-46F on the carry-out line.

3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked. The chorizo was not date marked and was over 24 hours old. The pork is date 10/10 and 10/13 and the black beans are dated 10/10. Upstairs uses a production date and in the basement they use a kill date. Use only one system. If items are not date marked or dated marked improperly the item will be discarded in the future.

3717-1-05.3(C) / Sewage and other liquid waste: Backflow prevention.
Critical Direct connection between the sewage system and a drain originating from equipment in which food, portable equipment, or utensils are placed. There is no physical air gap on the drain pipe on the prep sink in the basement.