Observed several items in walk-in cooler to be temping between 42-43*F (Salsa, raw meats). Per manager, they were prepped the day before and had been in cooler since night before inspection. Ambient temp of cooler was 39*F. Either use shallow pans (2 inches) or turn down temp of cooler so that the cold air in cooler can sufficiently cool down the foods. Send a picture showing correction to your inspection. These foods shall be at or below 41*F. CORRECT ASAP.

Observed employee jackets stored in foods in dry storage. Manager corrected. CORRECTED.

Hand wash sink did not have paper towels in 3 comp sink area. Manager corrected. Ensure paper towels are supplied in self-enclosed dispenser. CORRECTED.

Observed 2 unlabeled spray bottles of yellow liquid in dish area. Ensure all chemicals are labeled with the common name.

Observed the fan guards in the 2 door upright cooler to have mold and dust build up. Area shown to manager. Please clean. Note: This is the cooler used for salsa and beer.

Observed employee purses stored on same table where dry food is stored. Ensure employee personal items are stored away from food, such as in lockers. Manager moved. CORRECTED.

Observed all sanitizer buckets on floor to be either at 0PPM Chlorine or too low (less than 50). Manager corrected. Ensure buckets are changed every 4 hours or as needed during periods of heavy use. CORRECTED.

Observed a spray bottle of yellow liquid without label. Ensure all chemicals are labeled with the common name of the product in order to avoid contamination and employee misuse.

Observed a few wet wiping towels out and not immersed in sanitizer buckets. (Observed 1 on cook line, 2 on back prep tables across from dish area.) Ensure wet wiping towels remain immersed in sanitizer solution when not in use. This prevents the growth of bacteria which can occur when moist towels sit at room temperature. Manager corrected by moving wet wiping towels to bucket. CORRECTED.

Observed three spray bottles (one with yellow liquid, one with red liquid, one with blue liquid) without a label. Please label all toxic substances to communicate what is present inside.

Observed carne asada in walk-in cooler at 43*F. Various food items observed at 42* or 43*F. Per manager, the carne asada had been prepared the day before. Manager stated they will call for service. Please monitor temperatures of foods walk-in cooler to ensure they are 41*F and below.

Observed raw eggs in shell stored above ready to eat cabbage. Please store raw eggs either to the side of ready to eat foods and properly segregated or below. CORRECTED ON SITE.

Observed chicken chile verde in hot holding at 120*F and red chili chicken at 125*F, please keep hot holding food items at 135*F or higher. Corrected on site, food was reheated to 165*F then placed in hot holding.

Observed mold on baffle of ice machine, please clean regularly. Corrected on site.

Observed rolled tacos in plastic bin in walk-in covered in a white cloth towel, please use smooth and easily cleanable material to cover rolled tacos. Material such as wax paper or possibly foil will be appropriate.

Observed large room in back area previously used for seating that is currently used for storing dried goods, utensils, canned goods and drinks. Room has carpet and it's not adequate for storing liquid goods, please store liquid items in area with smooth and easy to clean floor. Manager stated he would rearrange kitchen storage area to store liquid goods.

Observed plastic bin with raw frozen chicken in plastic stored on prep surface, manager stated chicken isn't thawed, but chopped frozen then placed back in the walk-in once cut. If chicken is not being thawed and only being cut, please only take out a small portion at a time and avoid taking too much and having it sit out on counter. Chicken was placed back in walk-in, corrected on site.

Observed metal bowl of cilantro stored in hand sink, please discontinue use of storing food items in hand sink. Hand sink is for hand washing only. Corrected on site.