Orale Tacos & Tequila

Observed drink nozzles at soda machine to have heavy build-up.

CA: PIC immediately wash, rinsed, and sanitized nozzles before service. Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed slime-like build up on ice baffle in the main kitchen.

RCA: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed dishes stacked while wet.

RCA: After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food.

Observed multiple items cold-holding above 41F in bottom of prep-top cooler (see temperature log). Observed ambient temperature reading of 50F. COS: PIC discarded all TCS foods held more than 4 hours in unit. Other items were placed on an ice bath to rapidly cool. Unit will be serviced before further use.

Observed queso cheese dip hot-holding at below 135F (see temperature log). COS:PIC stated item was placed in hot holding less than 30 minutes prior. Instructed staff to reheat to 165F on stove before placing back into hot-holding unit.

Observed back hand wash sink to have non-functioning hot water valve. RCA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed a bag of raw chicken stored on top of raw veggies in reach-in drawer. Observed raw beef stored next to raw pork and raw chicken in reach-in drawer. COS: PIC instructed employees to separate ready-to-eat items from raw meat and to order and separate raw meats by cook temperature.

Observed no current CFSM to be employed at facility. CFSM displayed is not currently employed. RCA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection

Observed several TCS items in reach-in cooler to be cold-holding over 41 degrees (see temperature log). COS: PIC discarded all TCS items held in reach-in 4 or more hours. All other TCS items were placed in walk-in cooler.

Observed thawed fish to be held in refrigeration inside reduced oxygen packaging. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS: PIC discarded all thawed fish being held in refrigeration in reduced oxygen packaging.