Samazi Enterprise Corporation DBA - Taco Tikal

Observed no hot water at hand sink in grill area; hand sink by 3 comp sink blocked. CA: Hand sinks must be fully supplied with hot water, hand soap, and a hand drying provision. COS: PIC turned on hot water from under the sink; hand sink was unblocked.

Observed cooked rice in rick cooker with white and blue, fuzzy, mold-like growth. CA: Food shall be safe, unadulterated and honestly presented. COS: PIC discarded rice and removed rice cooker from the facility.

Observed improper separation of raw and ready-to-eat foods throughout the facility (prep top cooler: pan of raw steak stored directly on top of tortillas and above bread, pan of raw steak touching bread. Walk-in cooler: Raw chicken stored above drinks and fully cooked soups and sauces. CA: Raw animal foods shall be stored separate from fully cooked/ready-to-eat foods and based on minimum internal cook temperature. COS: No visible contamination observed so PIC rearranged coolers.

Observed employee handle pan of raw steak with gloved hands, then handle tortilla and clean utensils with the same gloves. CA: Single-use gloves shall be used for only one task such as working with ready-to-eat food or will raw animal food, used for no other purpose, and discarded when damaged or soiled. COS: PIC instructed employee to remove soiled gloves, wash hands, then don clean gloves.

Observed cook use tongs for raw steak, then use the same tongs after the steak was fully cooked to transfer it to a plate. CA: Food shall be protected from cross contamination by using clean/sanitized equipment and utensils. COS: PIC instructed employee to reheat steak and a clean pair of tongs was used for the cooked meat.

Observed improper hot holding of potentially hazardous TCS food; chicken soup was holding at 128F on the stove. CA: Hot held TCS foods shall maintain an internal temperature of 135F or higher. COS: PIC instructed employee to reheat to above 165F.

Observed house made soup that did not cool to 41F within 6 hours; large, lidded pot of soup was holding at 46F in the walk-in cooler; the label on the soup stated it was made the day prior at 11:20am. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: PIC discarded.

Observed current copy of the inspection report with a score of 51 posted so that the score was covered and not visible to the public. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: PIC will display current inspection upon receipt.

Observed dry wall in kitchen and room with mop sink, raw wood, gaps in coving and missing coving. CA: Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. COS: Discussed required updates with PIC.

Observed improper cold holding of all potentially hazardous TCS foods in the prep top cooler, and all foods in the walk-in cooler (see temp log). CA: All cold held TCS foods shall maintain an internal temperature of 41F or lower. COS: Per PIC, foods in prep top cooler had been out of temp for less than 4 hours and were moved to a different cooler to rapidly cool. All foods in the walk-in cooler were at 43F, but ambient cooler temp was 38F. PIC stated a delivery had been received and walk-in door and air curtains had been propped open. PIC to monitor food temps to ensure all food reaches 41F.

Observed rice in warmer at 75F. CA: Hot held potentially hazardous TCS foods shall maintain an internal temperature of 135F or above. COS: PIC stated food was out of temp for less than 4 hours and had employee reheat rice to above 165F.

Observed employee handle wet sanitizer rag to wipe counter with gloved hands, then change gloves without washing hands, then begin reheating rice on the stove. CA: Employees shall clean their hands and exposed portion of their arms immediately before engaging in food preparation before donning gloves to initiate a task that involves working with food and after engaging in other activities that contaminate the hands. COS: Instructed employee to stop cooking, remove gloves, wash hands, then don a clean pair of gloves.

Observed improper separation of raw and ready-to-eat foods throughout the facility (raw chicken stored on top of raw beef in the prep top cooler, raw eggs stored above cooked beef in the reach-in cooler, raw eggs and raw chicken stored above produce in the walk-in cooler). CA: Raw animals foods shall be stored based on minimum internal cook temperatures. COS: PIC rearranged all coolers.

Observed unauthorized personnel in the kitchen preparing food; an employee of the attached (but separately permitted by the Department of Agriculture grocery store) was preparing food for personal consumption in the kitchen. CA: Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas. COS: The unauthorized individual had left the kitchen, and discussed with the PIC that only employee can access the kitchen.

Observed PIC lacking knowledge of foodborne illness risk factors. CA: PIC knowledge can be demonstrated by having no violations of Priority Items during routine inspections. CA: Employees need to be trained/re-trained.

Observed multiple containers of food store uncovered in the kitchen; uncovered container of sugar had an electrical plug fall into the container and was submerged in the sugar. CA: While not in use food shall be stored covered to protect from overhead contamination. COS: PIC covered foods. Sugar was discarded.

Observed interior of ice machine and soda nozzle with black build up. CA: Equipment food contact surfaces and utensils shall be clean to sight and touch. COS: PIC stated ice machine will be drained and cleaned, all soda nozzles pulled for cleaning.

Observed dishes being manually washed at the three compartment sink with soap and rinsing only; approved sanitizer was not in use. PIC stated they wash with dish soap, rinse, then air dry. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: PIC instructed employee to fill sanitize compartment of 3-comp sink with a chorine bleach solution. Verified correct concentration on inspector test strip.

Observed several house made/opened TCS foods that were prepped on a previous day and did not bear an expiration date (hot dogs, queso, heavy cream, cooked beef, curry sauce). CA: TCS foods that require date marking and that are not used within 24 hours of opening/prep shall be consumed or discarded after 7 days. COS: PIC discarded foods.

Observed unlabeled working spray bottles of a toxic substance. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labelled.

Observed certified food safety manager not fulfilling duties; unable to assess training needs of employees. CA: The responsibility of the CFSM shall include the safety of food preparation and service by ensuring that all employees who handle, or have responsibility for handling, unpackaged foods of any kind, have sufficient knowledge of safe preparation and service of the food. The nature and extent of the knowledge that each employee is required to have may be tailored, as appropriate, to the employee's duties related to food safety issues. COS: Re-train CFSM. Health dept training offered.

Observed person-in-charge unable to demonstrate that employees have been trained on employee health; signed documentation is unavailable for any employee and PIC was unable to list all reportable symptoms and illnesses. CA: CA: PIC must provide documentation or otherwise satisfactorily demonstrate that all food employees and conditional employees are informed of their responsibilities to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Observed no hand cleanser available at the front hand wash sink or the back hand wash sink. CA: Each hand wash sink shall be supplied with hand cleanser. COS: PIC moved hand soap to the sinks.

Observed no hand drying provisions at either hand wash sink in the front and back kitchen areas. CA: All hand wash sinks shall be provided with an approved means of drying hands. COS: PIC moved napkins near each sink. Paper towel dispenser need to be fixed/put back on to the walls.

Observed clean dishes air drying in the back handwash sink. CA: Handwashing sinks shall be used for washing hands only. COS: PIC had employee move the dishes.

Observed no bodily fluid clean up kit or written procedure available in the facility. PIC did not have knowledge on procedure for safely cleaning a biohazardous spill. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment.

Observed interior of ice machine and soda nozzle with excessive build up. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC will have the areas serviced