MORELIA'S TAQUERIA LLC

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Coached employee on proper procedures.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing their hands wearing gloves. Coached employee on proper procedures.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +100ppm) at front counter. Employee discarded during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a cup on hand wash sink at front counter.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment serving raw fish ceviche not identified on menu. Operator identified raw items on menu during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked pork and cooked beef steak thawed not date marked inside standing reach in cooler by back door, coached employee on proper procedures.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked tripe, pork and ground sausage not date marked inside reach in cooler at cook line, as per employee over 24 hours.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items at coffee station at front counter. Employee removed during inspection. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging food preparation wearing jewelry.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons in standing water at 89°F next to coffee machine at front counter, employee removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in unit across flat grill at kitchen area.

Basic - Open dumpster lid.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line. Employee discarded during inspection. Corrected On-Site

Basic - Stored food not covered. Observed cooked pork and cooked steak containers not covered in standing reach in cooler by back door.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked steak (frozen) on preparation table at kitchen area, employee moved to reach in cooler during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed milk (84F - Hot Holding) at front counter next to coffee machine, as per operator less than 35 minutes, operator moved cup to reach in cooler. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed thawed cooked steak time not mar, as per operator cooked food was removed from freezer previous day.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal water bottle next to coffee machine at front counter. Operator removed during inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 96° F at cook line, operator removed during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in reach in cooler at front counter next.

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine +100ppm); operator discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm); Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observe raw chicken breast stored above bread inside reach in cooler at cook line, employee stored properly during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observe cooked tripe (53F - Cold Holding) dated on 02/09 on reach in cooler at cook line, employee discarded during inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observe cooked tripe (53F - Cold Holding) dated on 02/09 on reach in cooler at cook line, employee discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cooked tripe (53F - Cold Holding on reach in cooler at cook line, as per employee over 24 hours. Employee discarded during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observe cooked chorizo thawed with no actual date label. Employee dated food during inspection. Corrected On-Site Repeat Violation

Basic - Bathroom not conveniently located and accessible to employees. Observe employee bathroom using as a storage, as per operator they are using the restaurant bathroom.

Basic - Bowl or other container with no handle used to dispense food. Observe on cooked rice container, employee removed during inspection. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observe at cook line.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observe at cook line, employee removed st knife and stored properly. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observe n unit at cook line. Operator provide an ambient thermometer during inspection. Corrected On-Site

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.

High Priority - Nonfood-grade bags used in direct contact with food. Observed bread being stored on non food grade bags.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cooked chicken inside reach in cooler by dry storage area. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (48F - Cold Holding) next to coffee machine at front counter, as per employee less than 30 minutes. Corrected On-Site

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine +200ppm); Sanitizer Bucket (Chlorine 100ppm) at cook line. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty cutting board inside HWS at front counter. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed on both HWS at kitchen area. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cooked pork not date marked after removing from freezer inside reach in cooler at cook line. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork not date marked inside reach in cooler by dry storage, as per employee over 24 hours. Also observed rice pudding not date marked at front counter.Corrected On-Site Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on flour container at dry storage area. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 98° next to coffee machine. Corrected On-Site

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.

Basic - Working containers of food removed from original container not identified by common name. Observed coffee container not identified at front counter. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked pork inside reach in cooler at the back of the kitchen, employee stored properly during inspection. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork not date marked, as per operator over 24 hours, inside reach in cooler at the back. Employee dated during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese pastry (128F - Hot Holding) at the front counter, as per operator less than 1 hour. Employee turned up temperature. Corrective Action Taken

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 form during inspection.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table. Employee removed during inspection. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in cooler at the back of the kitchen.

Basic - Stored food not covered. Observed cooked pork and chicken not covered inside reach in cooler at the cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed avocado stored above cut onions on reach in cooler at cook line, employee removed. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the front counter.

Basic - Working containers of food removed from original container not identified by common name. Observed potato sticks container not labeled with common name at the cook line, employee labeled during inspection. Corrected On-Site