Taqueria Tsunami

Observed pans of queso in refrigerator across from ice machine at 55F and 51F that had been prepared the previous day. Ensure foods are properly cooled from 135 to 70F in 2hrs or less and then from 70F to below 41F in an additional 4hrs. Cool foods to 41F before covering and storing.

COS:Discarded

Observed beef short rib and ground beef at 44 and 46F respectively in front of prep cooler. Observed coleslaw at 43 in top of small prep cooler and Asian slaw at 43 bottom portion of cooler.

COS: Discarded and adjust cooler temperature

Observed queso in cooler across from ice machine at temperatures ranging from 44-51 that had been prepped previous day. Adjust cooling procedures so items are cooled in shallow pans uncovered and then covered once they reach 41F.

COS: Discarded

Observed potentially hazardous foods such as yucca fries and hash browns hot held below 135 degrees. COS by discarding.

Observed the dish washer not dispensing the sanitizer. Must use the 3 compartment sink until the dish washer gets fixed.

Observed the sanitizer concentration in the sanitizer solution at 0ppm. COS by making a new solution.

Observed food containers stored on the floor. Must store everything 6 inches off the floor.

Observed food employee wearing jewelry (Bracelet and watch) other than a plain ring on their hands/arms while preparing food. COS by removing.

Observed several pans of queso prepared around 12PM not cooled to 70°F within two hours of reaching 135°F. Temperatures ranged between 70-101°F.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F to 70°F; and

(ii) Within a total of 6 hours from 135°F to 41°F or less.

Items did not cool in accordance with Rule due to the manner in which they were cooled. They were stored in covered metal pans and stacked on top of each other. COS by discarding. Person in charge must ensure that proper cooling methods are being practiced.

Observed employee using bare hands to place lemon on rim of cup. Prior to this, employee was handling customers dirty plates (taking to dish pit) . Employee did not wash hands. Bare hands may not be used on ready-to-eat foods. COS by discarding lemon and putting on gloves.

Observed time/temperature control for safety (TCS) foods being cold at temperatures greater than 41°F in reach-in cooler (across from ice machine). Unit was not running. 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 or below. COS by moving to a different unit.

Observed all TCS foods in walk-in cooler being cold held at temperatures greater than 41°F. Unit went out overnight and was serviced this morning. Temperature of TCS foods ranged between 47-55°F. COS by discarding. Ambient temperature of cooler dropped to 38°F but unit was going in and out of defrost.

NOTE: in an event that cooler goes out overnight, the safe thing to do is discard all TCS foods as we cannot determine how long food has been out of temperature.

Observed chips, garnishes at bar, and water/tea pitchers left uncovered while not in active use. There were particles floating in drink pitchers. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Observed improper cooling methods for queso, noodles, and chicken.

1. Observed queso cooling in unit that was not running and in covered metal pans that were stacked on top of each other.
2. Observed chicken cooling in metal pan while double wrapped in plastic wrap.
3. Observed pre portioned noodles cooling in individual plastic bags and not left open to allow heat to release.

Please see Rule below:

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. Pf

COS by placing queso on ice baths and uncovering chicken and noodles.

Observed substantial mold build-up along underside of food storage shelves in walk-in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Shelves must be thoroughly cleaned and sanitized.