TAQUERIA EL PAISA

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed reach in freezer blocks access to hand washing sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided Operator with Employee Reporting Agreement DBPR Form HR 5030-103 via email. Corrective Action Taken

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - No Heimlich maneuver/choking sign posted.

Intermediate - Handwash sink not accessible for employee use at all times. Observed bottle of water in sink. Operator removed from sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water shut off to sinks. Operator turned on pump during inspection and hot water under pressure was available at all sinks. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed Black beans prepared yesterday with no date mark in reach in cooler with roll top. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water shut off at hand washing sink. Operator turned pump on during inspection and hot water was available at all sinks. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go plates not inverted on top of reach in cooler. Operator inverted items during inspection. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked chicken in standup reach in cooler. Operator put cooked over raw. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee serve food, wipe counter and not change gloves before preparing more food. Discussed with operator proper Hand-washing procedure. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Observed windex stored with Maseca under prep table.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marking on cooked chicken prepared yesterday in stand up reach in cooler with glass door.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water was shut off and no hot water at Hand-washing sink. Operator turned pump on and hot water was available. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation.