I - P / Employee Health
The operation had an employee health policy on file.

II - P / Good Hygienic Practices
Food employee was demonstrating good hygiene practices.

III - P / Preventing Contamination by Hand
Food employees were not contacting exposed ready-to-eat foods with bare hands.

IV / Demonstration of Knowledge
Multiple critical violations were observed..
The person in charge shall demonstrate to the licensor the applicable food safety knowledge at the time of inspection. The person in charge shall demonstrate this knowledge by compliance with the food code by having no critical violations during the current inspection, or by being certified in food protection, or by responding correctly to the inspector's questions as they relate to the specific food operation.
V - P / Food from Approved Source
Foods are received from the following sources:Gordon Food Service, Restaurant Depot and Tortilleria Amonercex.

VI / Time/Temperature Controlled Safety Food
Observed foods in the walk-in cooler and reach in coolers not 41F or less. Refried beans 52F, Chicken 47F, Pico 46F, Shredded Lettuce 49F, Beef 49F, Sour cream 43F and Shrimp 44F. Time/temperature controlled for safety foods were not cooled using the proper time and temperature parameters.
Cooked time/temperature controlled for safety food shall be rapidly cooled to 41°F or less, except for raw eggs that are received at 45°F or less and stored at an ambient air temperature of 45°F or less to limit the growth of pathogens to prevent foodborne illness.
VI / Time/Temperature Controlled Safety Food
Observed improper method for cooling TCS foods
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule.
VII / Protection from Contamination
Observed raw chicken being stored over raw beef in the walk-in cooler.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from cooked ready-to-eat food to limit the growth of pathogens to prevent foodborne illness.
X / Chemical
Observed chemicals in spray bottles without being labeled.
Toxic substances shall be properly identified, stored, and used.