Taqueria Michoacan

Observed grilled chicken and chorizo maintained at a temperature above 41 degrees Fahrenheit while sitting in an ice bath with melted ice. CA: 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. PIC rapidly cooled TCS food in a reach in freezer.

Observed color coded prep boards with visible stains and cuts throughout the facility that are not able to be cleaned. CA: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. PIC will be notifying the owner that new color coded prep boards are needed.

Observed a small hole on the floor in front of the employee handwashing sink in the kitchen area. CA: Except as specified under subsection (2)(d) of this Rule and except for antislip floor coverings or applications that may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC will have small hole repaired in front of the employee handwashing sink in the kitchen area. Until it is repaired, he will cover it with something that is smooth and nonabsorbent.

Observed most recent inspection report not posted for consumer view. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. PIC will post most recent inspection report.

Observed ceiling tile in dinning area coming down from the ceiling. CA: All physical facilities shall be maintained in good repair. PIC will have ceiling tile replaced or pushed back into the ceiling.

Observed food items (diced tomatoes and guacamole) in prep top cooler tempting above 41 degrees Fahrenheit. CA: 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. PIC put food items (diced red tomatoes and guacamole) in prep top cooler on ice baths.

Observed food items (beef, BBQ chicken, taco meat, and Mexican souse) tempting above 41 degrees Fahrenheit in RIC under prep top cooler. CA: 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. PIC removed food items (beef, BBQ chicken, taco meat, and Mexican souse) and placed them into upright RIC until it is repaired.

Observed no written employee health policy in the facility. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. PIC will be given a copy of an employee health policy today for employees to read and sign. The employee health policy will be kept in the facility at all times and will be accessible at all times.

Observed pinto beans sitting in pan on stove top without a cover. CA: 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. PIC covered pinto beans on stove top.

Observed black build up in large ice machine towards front area of kitchen. CA: Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned. PIC will clean and sanitize large ice machine towards front area of kitchen by today.

Observed white pipe leaking under employee hand washing sink in main kitchen area. CA: A plumbing system shall be repaired according to law; P and maintained in good repair. PIC stated that the owner is aware of this issue and working to get it repaired as soon as possible.

Observed employee handwashing sink in employee restroom being blocked with a mop bucket and other tools of the facility. CA: Toilet rooms shall be conveniently located and accessible to employees during all hours of operation. PIC stated that he will remove mop bucket and other tools of the facility out of the employee's restroom by today.

Observed several food items in the prep top cooler reaching above 41 degrees Fahrenheit (tomatoes, guacamole, steak, and cactus). CA: 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. PIC will have items removed from prep top cooler and placed in the RIC or placed in ice baths to bring them back into temp of 41 degrees or lower.

Observed rice in the RIC temping at 48 degrees Fahrenheit. Rice was placed in the RIC 8/16/2023. CA: 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. COS PIC voluntarily tossed the rice into the trash. Discussed with PIC that he may need to place bulk product into smaller containers for product to cool properly.

Observed no written employee health policy in the facility. PIC stated that his boss has them else where. CA: The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. PIC will be given a copy of the EHP today for employees to sign and to be kept in the facility. (8/17/2023).

Observed no written clean-up procedure in the facility. CA: A food establishment shall have procedures for employees to follow 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. PIC will be given a copy of a clean-up procedure today. (8/17/2023).

Observed several food items in the reach in cooler not stored covered (fish and rice). CA: 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 PIC covered food items.

Observed several food items being stored in reused containers (tomatoes being stored in old sour cream containers, old butter containers being reused to reheat food product). CA: Single-service and single-use articles may not be reused. PIC will have food product removed from old sour cream containers and butter containers and placed into food grade containers.

Observed wet mop being stored next to the grill in the main kitchen area. CA: After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. PIC will have wet mop hung to properly dry.