Taco Macho

Observed improper separation of raw animal foods and RTE foods in the reach-in cooler (raw shrimp and beef patties stored above RTE shredded beef and chicken). CA: Foods should be protected from cross contamination through proper segregation of Raw and RTE foods. COS: Staff moved the RTE foods to the top shelf

Observed food prep employee drinking from a plastic water bottle and store it on the prep top counter. CA: Employee drinks should be stored in a disposable cup with lid and straw and stored to prevent contamination of food, prep surfaces and equipment, utensils, ect. COS: PIC removed water bottle from the kitchen

Observed no soap at the handwashing sink or available in the facility. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS: Staff went to adjacent store to buy soap

Observed a scoop in a bulk container of salt with the handle laying in the food. CA: Scoops should be stored with the handle not in contact with the food or outside of the container to prevent contamination of the product. COS: PIC adjusted scoop to be handle up

Observed facility without a bodily fluid clean up kit. CA: Facility must have a kit with written instructions for cleaning contamination and an EPA registered disinfectant that kills norovirus. EHS will verify PIC gets bodily fluid clean up kit.

Observed food uncovered in the walk in cooler. CA: Food must be stored covered to avoid contamination. COS: Lids were placed on food items.

Observed no presentable employee health policies (reporting agreements). CA: Discussed with PIC, PIC was unsure if agreements were at another location. Discussed with PIC to have all employees read and sign acknowledgement. Provided copies to PIC

Observed facility without a bodily fluid clean up kit. CA: Discussed with PIC, facility will purchase or assemble a kit asap.

Observed bulk ice machine with pink build up on dispensing flap of machine. CA: Discussed with PIC, ice machine will be thoroughly cleaned and maintained a frequency of cleaning to ensure prevention of future build up.

Observed all potentially hazardous TCS foods improperly cold holding above 41F in the self-serve salsa bar in the dining area and the prep cooler in the kitchen (see temp log). Also observed a bottle of sour cream stored ambient on the counter top that was out temp. CA: Discussed with PIC. Foods out of temp for less than 4 hours were moved to the walk-in cooler to rapidly cool. Foods out of temp for more than 4 hours were discarded. Both prep coolers are not to be used for cold holding TCS foods until serviced/replaced and re-checked by health dept for temperature verification. Discussed proper procedure for using time as a public health control as a short term solution until the coolers can be repaired or replaced. Salsa bar cooler needs an internal thermometer in addition to the digital exterior thermometer.

Observed potentially hazardous TCS food improperly hot holding below 135F in the steam table (see temp log). CA: Discussed with PIC. PIC discarded chicken. PIC chose to reheat food items that were out of temp for less than 4 hours. Temperature setting was adjusted on the steam well; discussed proper set up (not overfilling the water so the pans are floating on top) and not double panning.

Observed house made ready-to-eat food (orange salsa, pastor sauce) held past their 7 day marked expiration. Pastor was prepped 5/30/24, orange salsa was prepped 6/7/24). CA: PIC discarded. Discussed 7 day date marking procedure.

Observed tortillas stored uncovered in the walk-in cooler not protected from contamination; there is a leak in the ceiling of the cooler and the tortillas are stored underneath the leak. CA: Discussed with PIC. Until the leak is repaired, food should not be stored in the areas of the cooler affected by the overhead contamination of the leak. Due to space limitations, if this can't be avoided then the food must be covered and tightly sealed. Food that is uncovered in the cooler because it is actively cooling needs to be kept near the front of the cooler or use an alternative means of cooling (ex. ice bath).

Observed wet sanitizer rag stored on prep counter in the kitchen. CA: PIC removed the towel. Discussed requirement for all sanitizer rags to be stored within the sanitizer solution between uses.

Observed produce wash sink with a used dish stored inside. CA: PIC relocated mug to the three compartment sink. Discussed requirement for produce sink to be for washing/prep of produce only. Sink should be labelled.

Observed clean pans stacked wet. CA: Discussed with PIC. Air drying is required after dishes and utensils have been cleaned/sanitized. Discussed adding a dish rack since space is a limitation.

Observed time/temperature control for safety (TCS) foods cold holding above 41 degrees Fahrenheit in prep top cooler in front service area (salsa verde- 44F; pico de gallo- 43F; see temperature chart). CA: Items were being held in prep top cooler with lid open. Educated PIC on keeping lid closed while items are holding in cooler. Items had been held in cooler for less than 4 hours. PIC moved items to walk-in cooler to rapidly cool.

Observed Time and Temperature Control for Safety foods cooling covered in the walk in cooler: avocado salsa and diced raw chicken. CA: Employee immediately uncovered the food items. PIC translated the requirements for cooling to the employees.