Tags or labels on shell stock that are sold or served should be kept for 90 calendar days after serving the last shell
Facility must notify consumer of ready-to-eat food served undercooked or raw by posting a sign/poster or by verbal notification.
1/6/2009
92
Observed eggs on second shelf of walk in - must store on bottom shelf to avoid contamination in case the break open
Observed the following food above 41 degrees the guacamole and the sour cream at 43 degrees must maintain at 41 or less.
3/4/2008
95
Observed the hand sink with a fish tail inside the hand sink must only use hand sink for hand washing only
Observed soups and beans being cooled in continuers more than two or three inches deep must cool foods in containers no more than two or three inches deep
Observed the paper towel dispenser empty must maintain towel dispenser with paper towels at all times
Observed hand washing at the three compartment
Must wash hands only at the hand wash station
Oysters must be kept in the original container with the tag and invoice
Must be kept in the facility, therefore oysters are impounded
Observed the sanitizer bucket with undetectable sanitizer must be 200 PPM
Surfaces unclean - due to no sanitizer
Observed a cup with water without a lid must provide lid to prevent contamination
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