TACO MAC

EHS observed plates and owls stored in kitchen with food contact surface facing upwards in dish pit area (clean dish shelf) and serving/make line.

(e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (ii) Covered or inverted.

PIC and employees flipped over plates and bowls or placed under covered entities/equipment. This was COS.

EHS observed food debris on the outside of pans stored clean on wire shelving in dish pit area.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC place dishes in wash area to be cleaned this was COS.

Observed foods in low boy REF with temps between 47-70 degrees Fahrenheit. Facility has app that keeps temperature and alarms entire kitchen when REF temperatures are rising. However, facility did not get an alert due to REF being in defrost mode. EHS informed PIC foods that were 70 degrees were tossed and other foods could stay being that REF was 32 degrees at 12:24pm. EHS will attach temp logs

(f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Bar manager called technician to come and reset low boy to defrost at EOD. This was COS.

EHS observed a few spoons, bowls, and containers stored on dry dish racks in prep and dish washing area with food debris and left over food residue.

(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

PIC placed dishes in sink to be washed. This was COS.

EHS observed several men in kitchen with beads longer than half an inch (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

PIC gave beard guards to the male employees. This was COS.

EHS observed grease build-up on hood vent system.

2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to ensure that all parts of hood system are being cleaned. PIC is to clean hood vent system frequently to avoid build up. This must be corrected by 1/8/23