Taqueria Oaxaqueña II

Observed tub of butter sitting on counter temping 69°F. Time/temperature control for safety (TCS) foods must be cold held at 41°F or below or use Time as a Public Health Control (TPHC). COS by discarding.

Observed lettuce in reach in cooler prepped at 12 PM temping 50°F at 4 PM. TCS foods shall cool from 70°F to 41°F within 4 hours. Lettuce was stored in a large, deep container covered with a lid. COS by placing lettuce in smaller portions uncovered.

Observed chicken wings prepared on 4/26/25 stored in pre-portioned sandwich bags temping 44°F in reach in cooler. TCS foods shall cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. These wings were potentially placed in these bags before reaching 41°F. COS by discarding.

Observed lettuce stored in a large, deep container covered with a lid while still cooling. Proper cooling methods: Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

COS by placing lettuce in smaller portions left uncovered.

Observed sanitizer bucket in main kitchen <50 ppm Cl-. Wiping cloths must be stored in a Cl- solution of 50-100 ppm Cl-. COS by making new solution of 50 ppm Cl-.

Observed wet stacking of dishes on shelf near 3 comp sink. Must let dishes and utensils completely air dry before stacking. COS by separating dishes.

Observed hole in floor near fryer and holes in wall of dry storage. All physical facilities must be maintained in a state of good repair. Must fix.

Observed no time documentation on squirt bottles holding salsa. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) The food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control; P

(ii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control; Pf

(iii) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; P and

(iv) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. P

Observed chlorine sanitizer bucket in dining room at 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); Chlorine must be held between 50 - 100 ppm. COS by remaking sanitizer at 50ppm.

Observed server handling dirty customer plates and cups and failing to wash hands prior to handling new plates of food and preparing new drinks. See Rule below:

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS by instructing employee to wash hands.

Observed employee handling raw beef, shrimp, and chicken with gloved hands and failing to change gloves prior to switching tasks. Employee also attempted to wash hands while wearing gloves. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by instructing employee to remove gloves and wash hands.

Observed salsa cups and cabbage left sitting outside of temperature control and temping above 41°F. Also observed squirt bottles of salsa being offered at dining tables (temp was 62°F) in a similar manner as condiment bottles; this is not acceptable as product is being subject to temperature abuse. These items must be cold held at 41°F or below. COS by discarding.

Observed cooked pork intestines left sitting out at room temperature. Temperature was 88°F. This item must be hot held at 135°F or above. COS by reheating and placing in steam table.

Certified Food Safety Manager (CFSM) is not following the responsibilities of the CFSM, specifically when it comes to staff training on food safety and handling. There were several critical violations observed that have the potential to cause serious foodborne illness. See Rule below:

511-6-1-.03(3)(d) - Certified Food Safety Manager Responsibility

1. 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.
2. The CFSM shall: (i) Be the person-in-charge while on the premises of the food service establishment and shall designate someone else to be the person in charge when not on the premises; (ii) Supervise and instruct food service employees in the techniques of sanitary food handling and proper maintenance of the facility; (iii) Offer a training program for all food service employees to satisfy employee proficiency in their job responsibilities for food safety; (iv) Communicate with representatives of the Health Authority about the effectiveness of employee training programs; and (v) Assess training needs of the food service employees and request formal training as needed.

Observed chlorine sanitizer bucket >200 ppm. Must be between 50-100 ppm. COS by diluting to 50 ppm.

Facility does not have signed copies of employee health policy. CFSM stated that forms were at owners house. Please advise that forms must be maintained onsite and easily accessible at time of inspection.

Observed no soap at back handwashing sink. Soap must be supplied at all handwashing sinks. COS by replenishing soap.

Observed no clear clean-up procedure for vomiting and diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Observed food debris on deli slicer. CFSM stated that slicer had not been used today. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be washed, rinsed, and sanitized after each use. Slicer must be cleaned.

Observed TCS foods items prepared on previous days not discarded after 7 days. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days.

COS by discarding.

NOTE: If food is frozen, must have day of prep and day of thaw on pan.

Observed beef soup, rice, and beans cooling on ice baths with an insufficient amount of water/ice. Ice water was barely in contact with pan. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods.

COS by correcting ice bath.

Observed employee drinking from open cups in the food preparation area. Must drink from closed cups. COS by placing a lid and straw.

Observed the ice in the chest left uncovered. COS by closing the lid.

Observed cooked chicken left at room temperature for cooling on the food prep table. Must cool in an ice bath or walk in cooler by dividing in small portions. COS by placing in the ice bath.

Observed meat being thawed at room temperature. Must thaw under running water, in the microwave, in the refrigerator or as a part of the cooking process. COS by moving the meat containers in the refrigerator.

Observed scoop stored in the ice. Must store the handle above the ice. COS.

Wet wiping cloths must be stored in the sanitizing solution in between uses.

Observed few flies in the kitchen.

Observed wet stacking of the utensils. Must completely air dry before stacking.