TACOS TORTILLAS Y MAS

Observed in-house made green and red salsa cold holding on countertop at 61F on front food service countertop. Observed in-house made green and red salsa cold holding at 44F in cooler in main kitchen.

CA: All TCS food cold holding shall be maintained at 41F or below.

COS: items were discarded.

Observed multiple items in 3-door reach in cooler in main kitchen with prep dates that would be past 7-day shelf life. Upon discussion with PIC, EHS determined that items were incorrectly labeled and missing a thaw and use by date. -Cocinita 9/27 -First Chorizo 9/2 -Second Chorizo 9/22 -Rice 9/24 -First Asada 9/30 -Second Asada 9/22 -Third Asada 9/30 -Milanesa de res 9/29 -Carnes de empanada 9/5 -Fourth Asada 9/30

CA: All TCS foods need to be date marked with the day they are made, the day they are thawed if frozen, and the use-by date to ensure a 7-day shelf life.

Owner said items were taken out of the freezer on 10/9 and did not want to discard them.

Observed sanitizer bucket under countertop in front food service area with a chlorine concentration over 200ppm.

CA: 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).

COS: Sanitizer bucket was remade to 50 ppm chlorine.

OBSERVED MULTIPLE FOOD ITEMS NOT PURCHASED OR SOLD BY THE FOOD SERVICE FACILITY BEING HELD AND STORED IN REACH IN COOLER AND REACH IN FREEZER IN THE MAIN KITCHEN OF THE FOOD SERVICE FACILITY

C/A: A FOOD SERVICE FACILITY SHALL ONLY HAVE AND HOLD FOODS THAT ARE FOR SERVICE FOR THEIR FOOD SERVICE FACILITY

PIC REFUSED TO REMOVE FOOD ITEMS FROM HIS FOOD SERVICE FACILITY. EHS HAS GIVEN PIC UNTIL 3/26/2024 TO HAVE ALL ITEMS REMOVED FROM HIS FACILITY'S UNITS

PIC NOT ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT THE COOK PRESENT AT THE TIME OF INSPECTION HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT OF THEIR HEALTH CONDITIONS AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD

C/A: The PIC shall ensure that ALL food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food

COS: PIC HAD EMPLOYEE SIGN EMPLOYEE HEALTH AGREEMENT ONSITE

OBSERVED CHICKEN STORED IN PREP TOP COOLER IN MAIN KITCHEN HELD OVER 24HRS WITH NO DATE MARKING.

C/A: ALL TCS FOODS, HELD FOR 24HRS OR MORE, SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE

COS: DATE WAS PLACED ON CHICKEN

OBSERVED WORKING CONTAINER OF CHEMICAL STORED IN MAIN KITCHEN WITH NO COMMON NAME LABEL

C/A: ALL CHEMICALS STORED IN WORKING CONTAINERS TAKEN FROM BULK SUPPLY SHALL HAVE A COMMON NAME LABEL STATING THE CONTENTS OF CONTAINER

COS: EMPLOYEE POURED CHEMICAL OUT

OBSERVED CHICKEN, AL PASTOR, AVIOZ, AND BAG OF SHRIMP THAWING AT ROOM TEMPERATURE ON TOP OF COOLER 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.

OBSERVED BOTH PIC AND EMPLOYEE APPLY SOAP TO HANDS AND IMMEDIATELY RINSE HANDS UNDER 10 SECONDS WHEN WASHING HANDS

C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms:

(i) Rinse under clean, running warm water; P

(ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P

(iii) Rub together vigorously for at least 10 to 15 seconds while:

(I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and

(II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P

(iv) Thoroughly rinse under clean, running warm water; P and

(v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device.

COS: PIC AND EMPLOYEE RE-WASHED HANDS USING PROPER PROCEDURE

OBSERVED PIC EXIT RESTAURANT KITCHEN, ENTER BACK GAS STATION AREA, RE-ENTER KITCHEN AND PREPARE/HANDLE SINGLE TO-GO ITEMS AND TOUCH CLEAN EQUIPMENT

C/A: 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; (ii) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (iii) Before donning gloves to initiate a task that involves working with food; (iv) After engaging in other activities that contaminate the hands

COS: PIC WASHED HANDS BEFORE CONTINUING TO PREPARE FOOD

OBSERVED RAW SHELLED EGGS STORED IMPROPERLY BEHIND AND ABOVE MULTIPLE READY TO EAT FOODS IN 3 DOOR REACH IN COOLER IN MAIN KITCHEN.

C/A: RAW ANIMAL PROTEINS SHALL BE STORED IN A MANNER THAT PREVENTS THE CONTAMINATION OF RTE FOODS

COS: EGGS REMOVED

OBSERVES SLICED TOMATOES, CARNITAS, PORK MEAT AND AL PASTOR COLD HOLDING IN PREP TOP COOLER ABOVE 41F. OBSERVED A SMALL AND LARGE CONTAINER OF PICO COLD HOLDING ABOVE 41F IN COOLER IN MAIN KITCHEN AREA.

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: FOOD DISCARDED

OBSERVED EGGS W/MEXICAN SAUSAGE AND WHITE RICE HOT HOLDING BELOW 135F ON COUNTER/ ON TOP OF STEAM WELL IN MAIN KITCHEN AREA

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

COS: FOOD DISCARDED

NO MANAGERIAL CONTROL OBSERVED FOR FACILITY. PIC NOT ENSURING: PROPER COLD AND HOT HOLDING TEMPERATURES, HAND SINKS ARE ACCESSIBLE AND PROVIDED WITH HANDWASHING CLEANSER, EXPIRED FOODS ARE NOT STORED AND/OR OFFERED FOR SALE, TCS FOODS ARE DATE MARKED AND TCS FOODS ARE NOT STORED/SERVED BEYOND 7 DAY SHELF LIFE

C/A: THE PIC OF A FOOD SERVICE FACILITY SHALL ENSURE COMPLIANCE WITH THE FOLLWING (BUT NOT LIMITED TO): PROPER TEMPERATURES, DATE MARKING AND DISPOSITION, HAND SINKS ARE PROPERLY STOCKED AND ACCESSIBLE AND EXPIRED FOODS ARE DISCARDED

COS: EHS DISCUSSED THE RESPONSIBILITY OF THE PIC TO MAINTAIN MANAGERIAL CONTROL WITHIN THE FOOD SERVICE FACILITY; ALL THINGS CORRECTED

OBSERVED BACK HAND SINK IN MAIN KITCHEN AREA OBSTRUCTED BY SEVERAL BOXES AND NOT READILY ACCESSIBLE FOR USE

C/A: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

COS: PIC REMOVED BOXES FROM IN FRONT OF HAND SINK

NO HANDWASHING CLEANSER OBSERVED AT BACK HAND SINK IN MAIN KITCHEN AREA

C/A: HANDWASHING CLEANSER SHALL ALWAYS BE AVAILABLE FOR USE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY

COS: PIC PROVIDED HAND SOAP

OBSERVED HOT DOGS IN PREP TOP COOLER AND 3 DOOR REACH IN COOLER STORED BEYOND 24HRS WITH NO DATE MARKING, AS WELL AS DICED HAM STORED IN 3 DOOR REACH IN COOLER (PIC STATED THEY WERE OPENED 3/11). OBSERVED POLLO TAMALES STORED BEYIND 24HRS WITH NO DATE MARKING.

C/A: ALL TCS FOODS STORED FOR 24HRS OR MORE SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE

COS: DATES PLACED ON HOT DOGS; ALL OTHER FOOD DISCARDED

OBSERVED CARNITAS STORED IN PREP TOP COOLER WITH A PREP DATE OF (2/15); OBSERVED CHORIZO AND AL PASTOR STORED IN PREP TOP COOLER WITH A PREP DATE OF (2/21); OBSERVED TAMALE ROJAS STORED IN PREP TOP COOLER WITH A PREP DATE OF (3/1)

C/A: ALL TCS FOODS SHALL BE USED/DISCARDED BY THEIR 7TH DAY SHELF LIFE

COS: ALL FOOD DISCARDED

OBSERVED CONTAINER OF SOFT CHEESE AND CONTAINER OF SOPES STORED IN BOTTOM OF PREP TOP COOLER CONTAMINATED WITH EXCESSIVE MOLD.

C/A: EXPIRED FOODS SHALL BE DISCARDED AND NOT OFFERED FOR SALE TO CONSUMERS

COS: FOOD DISCARDED

OBSERVED WOMEN'S AND MEN'S BATHROOM HAND SINKS NOT REACHING AT LEAST 100F

C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

PIC WILL NOTIFY EHS WHEN HAND SINKS ARE REACHING AT LEAST 100F AND EHS WILL CONDUCT A FOLLOW UP INSPECTION TO VERIFY

OBSERVED SEVERAL SODA DISPENSING NOZZLES AT FRONT DRINK STATION WITH PINK/BLACK BUILD UP

C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH

COS: PIC WASHED, RINSED, AND SANITIZED NOZZLES