JULIA'S TAQUERIA

Observed the following TCS food items cold holding above 41f stored in the reach in cooler in the main kitchen: pastor pork 45f, raw chicken 53f, breaded chicken 60f, diced ham 46f, raw steak 48f CA: All TCS food cold holding shall be maintained at 41f or below COS: all food items in the reach in cooler discarded.

Observed green vegetables placed in hand sink in the main kitchen. CA: A handwashing facility may not be used for purposes other than handwashing COS: green vegetables removed and discarded by employee

Observed black build-up on the interior chute of the ice machine located in the main kitchen.

C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS: ice discarded, and ice machine cleaned to sign and touch

Observed employee drinks without the lids stored on prep surfaces throughout the main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: drinks discarded; discussed designated areas for eating and drinking

Observed heavy black build-up on the interior chute of the ice machine located in the main kitchen.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

COS: ice machine turned off, ice discarded, machine washed with soap/water and a chlorine solution (50ppm) and allowed to air dry

COS: ice discarded, and ice machine cleaned to sign and touch

Observed dishes being actively washed in the dish machine located in the main kitchen with a sanitizer solution of 0ppm

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: for chlorine 50-100ppm

NOTE: PIC stated they have called a technician for service, but the technician has not come out to service machine yet.

Observed two large pots of tripe on a cart located in the main kitchen thawing in stagnant water. Observed tribe in the 3-compartment sink (middle compartment thawing submerged in running water observed at 112F. Observed tripe thawing in the right compartment of the 3-compartment sink thawing in stagnant water.

C/A: time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F

COS: the 2 large pots moved to the Walk-in cooler to finish thawing, the tribe in the right compartment of the 3-compartment sink voluntarily discarded, tripe in the middle compartment of the 3-compartment sink had the running water adjusted to 66F.

Observed a pot of tamales that were hot holding wrapped in a wiping cloths.

C/A: Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer.

COS: tamales discarded

Observed the cold TCS foods distinguished with an asterisk (*) held above 41F in the main kitchen area.

C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below

COS: items discarded; sliced tomatoes allowed to cool to 41F as they were prepared after 9am.

Food employees told EHS that there was no person-in charge at the time the inspection started.

C/A: There must be a person in charge on the premises of the food service establishment at all times.

COS: Food employees called PIC; PIC arrived at approximately 12:15pm

Observed food employee eating candy at the food prep table located in the ware washing area of the main kitchen.

C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

COS: candy discarded; discussed designated areas with PIC.

Observed heavy black build-up on the interior chute of the ice machine located in the main kitchen.

C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

COS: ice machine turned off, ice discarded, machine washed with soap/water and a chlorine solution (50ppm) and allowed to air dry

1. Observed one large pot of beef stored on the floor thawing in stagnant water. 2. Observed 2 out of 3 compartments of the 3 compartment sink with raw beef thawing in stagnant water.

C/A:time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process

COS: food fully submerged in running water 70F or less.

Observed a large pot containing tripe (beef) stored on the floor in the ware washing area of the main kitchen.

C/A: food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS: pot removed and place on a cart in the Walk-in Cooler

Observed the chemical concentration for the dish machine (chlorine) less than 50ppm; no active dish washing occurring.

C/A: A ware washing shall be equipped to: automatically dispense detergents and sanitizers at the proper concentrations

NOTE: PIC stated they would call a technician out to service dish machine

Observed food employee touch face and then handle clean utensils for food preparation without washing hands in main kitchen.

CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with clean equipment and utensils.

COS: PIC instructed employees to wash hands prior to handling clean utensils and equipment.

Observed TCS cold holding above 41F in ice bath in front food service and salsa bar in dining area.

CA: TCS foods cold held must be maintained at 41F or below.

COS: Items discarded.

Observed several TCS foods cold holding at above 41F (see astericks).

C/A: All TCS foods cold held must be maintained at 41 and below.

COS: Both units thermostat lowered to maintain temperatures during frequent opening.

Observed several food items stored uncovered, exposed to potential contamination along front food service area in ice bath and RIC.

C/A: Unless in the cooling process, all food must be stored covered.

COS: All items covered.

Observed dishwasher actively washing dishes at 3-compartment sink in main kitchen along front food service area using detergent and chlorine sanitizer mixed in 1-sink compartment and rinsing dishes prior to storing for use.

C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:

1. A chlorine solution shall have a minimum concentration of the solution as listed in the following: Maintain at 50-100ppm.

COS: Sink set up and utilized correctly- wash, rinse, sanitize.

Observed 2- large pots of beef stored directly on floor thawing in stagnant water in main kitchen.

C/A: time/temperature control for safety food shall be thawed:

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

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. 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: Approved method used.

Observed many dishes stacked, wet nested along clean equipment/dish storage racks in front food service/main kitchen area of facility.

C/A: After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed several boxes of single-use containers stored directly on the floor of back lobby area.

C/A: cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed raw foods stored above RTE sauces and vegetable in WIC in back storage area.

C/A: RTE foods must be stored above all raw foods to prevent cross contamination.

COS: Items rearranged

Observed several TCS foods cold holding at above 41F (see astericks).

C/A: All TCS foods cold held must be maintained at 41 and below.

COS: All food moved to operable unit to be cooled to 41 and below.

Observed several TCS food items hot holding at below 135F (see astericks).

C/A: All TCS foods must be hot held at 135F and above.

COS: All items discarded.

Observed expired CFSM certificate posted for Jorge Rolon (Exp: 1/2023) along front food service area.

C/A: A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment.

PIC has enrolled in Servsafe food manager course and must email certificate upon completion of course.

Observed black accumulations along interior of ice machine in main kitchen area.

C/A: Clean/sanitize ice machine; . Equipment food-contact surfaces and utensils shall be clean to sight and touch.

PIC advised that ice machine has been scheduled for cleaning this week.

Observed no internal thermometers for several reach-in coolers in main kitchen/front food service area and WIC in back storage area.

C/A: Provide internal thermometers for units; In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed several food items stored directly on the floor of WIF and WIC in storage area.

C/A: Food shall be protected from contamination by storing food in a clean, dry location at least 6 inches above the floor.

COS: All items rearranged.

Observed wiping cloth stored in sanitizer buckets (2) measruing 200ppm in main kitchen.

C/A: Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) (Chlorine 50ppm-100ppm) ; and laundered daily.

COS: Buckets corrected to 50ppm

Observed WIC cold holding at 46F at 3:20pm in back storage area.

C/A: Repair unit; Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use.

COS: Unit thermostat lowered during the inspection; unit cold holding at 41F at 4:10pm.

Unit must still be serviced to ensure proper calibration.

Observed black accumulations along ceiling and walls of WIC in back storage area.

C/A: Clean ceiling/walls; ensure the physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.