TACO LA VILLA

Observed two trays of raw beef menudo submerged in water the meat sink with the water temperature being 104*F C/A Time/Temperature Control for Safety Food, Slacking. Frozen time/temperature control for safety food that is slacked to moderate the temperature shall be held:

1. Under refrigeration that maintains the food temperature at 41° F (5°C) or less; or

2. At any temperature if the food remains frozen.

COS: Water was drained and meat was submerged in water and water at the faucet was running

Observed employee with a beard/goatee 0.5 inches or longer engaging in food prep. C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

Must wear a beard net if beard is 0.5 inches or longer when handling food.

Observed numerous raw tilapia and raw chicken in the cooling drawer, tripe on the food cart and rice and refried beans in the WIC in the main kitchen holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. 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. P COS: Food was discarded

Observed no cold water at the handsink in the main kitchen. Temperature of the hot water was at 132*F. C/A A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf COS: Facility has 3 days to correct the violation

Observed employee in the main kitchen using the hanswashing sink as a disposal sink. He was dumping hot water from the boiled shrimp. C/A A handwashing facility may not be used for purposes other than handwashing. Pf COS: Sink was washed and sanitized

Observed raw sliced onion and peppers, flauta chicken, tamal pollo, tamal beef stored uncovered in the bottom of the prep top unit C/A 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;

COS: Food was covered

Observed wiping cloth chlorine sanitizer with concentration level above 100 ppm (200+ppm) on the counter in the dining area. CA: Proper range for chlorine sanitizer 50 ppm - 100 ppm. COS: PIC diluted sanitizer to 100 ppm.

Observed facility does not have Chlorine testing strips to verify the concentration of the sanitizer. C/A In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf COS: Facility has 10 days to correct the violation

Observed a open water bottle at the prep top, a personal phone charging at the prep top unit and a open container with vitamins below the prep table in the main kitchen. C/A A Personal belongings must be stored in a designated area to prevent contamination. COS: ALL items were removed from the kitchen area