Taqueria el Tequilla

Observed a styrofoam cup and a plastic cup being used as scoops in the dry goods.

CA: PIC removed the cups and supplied scoops with handles.

Observed paper towels to be stored on the floor in a side storage room.

RCA: All single service items shall be stored at least 6 inches off the floor. (511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location)

Observed exposed raw wood throughout the facility.

RCA: Seal all wood within the facility so that it is non absorbent and easily cleanable. Rule: 511-6-1.05(1)(g) - Wood, Use Limitation (C) (g) Wood, Use Limitation.

1. Except as specified in paragraphs 2, 3, and 4 of this subsection, wood and wood wicker may not be used as a food-contact surface.

Observed raw beef stored directly over shredded lettuce in the reach in cooler. Observed raw pork stored directly over cooked shredded pork in the reach in cooler.

CA: Employee rearranged items in reach in cooler to comply with proper food storage rules. Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and cooked ready-to-eat food.

Observed several items stored in reach in coolers in the facility stored above 41°F. These include cooked beef, raw pork, cooked chicken, cooked pork, and cooked rice.

CA: Employee removed food items from the coolers and set them aside to be discarded. 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.

Observed PIC to not have active managerial control over the facility due to multiple priority violations at time of inspection. Priority violations include proper cold holding, proper separation of RTE and raw foods, and adequate hand washing facilities.

RCA: 511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC

Observed no CFSM displayed in public view. Observed the responsibility of the CFSM not being met due to multiple risk violations present at time of the inspection.

RCA: The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

Observed no soap, paper towels or hot water available at the hand washing sink at the time of inspection. After a conversation with the PIC, hot water was turned off at the sink due to a sewage back up due to the failing septic system.

CA: PIC placed soap and paper towels at the hand sink for use. PIC turned on hot water at sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed chemical bottles not in their original containers labeled.

RCA: Label chemical bottles that are not in the original containers.

Observed food stored on the ground in the main kitchen.

CA: PIC moved food 6 inches off the ground.