TAQUERIA MARGARITA

PIC could not provide written procedures for responding to contamination events involving vomit and diarrhea. C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. COS: EHS provided guidance, including written procedures, to PIC. PIC posted response procedures in kitchen for view of employees.

Observed, in front food service ice machine, black buildup of debris in top back portion of ice machine that could possibly contaminate ice when being made. C/A: Food-contact surfaces shall be kept clean to sight and touch. COS: PIC emptied ice machine and cleaned interior as well as sanitized.

OBSERVED RAW UNFROZEN CHICKEN WINGS (TAKEN OUT OF ORIGINAL PACKAGING) STORED ABOVE RTE FOODS (WHILE DRIPPING) IN REACH IN FREEZER 1. OBSERVED RAW CHICKEN STORED IN TUBS (TAKEN OUT OF ORIGINAL PACKAGING) ABOVE RAW BEEF IN REACH IN FREEZER 2 IN MAIN KITCHEN. OBSERVED RAW CHICKEN STORED IN PLASTIC BAGS (TAKEN OUT OF ORIGINAL PACKAGING) DIRECTLY ON TOP OF RAW BEEF IN DEEP FREEZER IN MAIN KITCHEN.

C/A: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) 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 (II) Cooked ready-to-eat food; and (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented

COS: FOOD REARRANGED

OBSERVED DICED BEEF AND CHICKEN MOLE HOT HOLDING BELOW 135F IN STEAM TABLE IN MAIN KITCHEN

C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE

COS: CHICKEN MOLE REHEATED TO 192F @ 12:35PM; EHS WAS UNABLE TO GET FINAL REHEAT OF DICED BEEF

OBSERVED EMPLOYEE DRINKING BOTTLES STORED ON PREP TABLES IN MAIN KITCHEN

C/A: Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination

See asterisked (*) TCS food items being cold held above 41 F.

CA: TCS foods being cold held shall be 41 F or below.

COS: Operator stated Menudo and bag of pork were recently taken from the freezer and thawed than placed inside of cooler at 1 PM. Continued cooling inside of cooler to 41 F.

Operator recently had door open inside of stainless steel Reach in Cooler during lunch rush around 1 PM. Operator moved items to freezer for rapid cooler. Cooler temped at 47 F at 345 PM.