Smash Tacos & Tequila

Observed chef take gloves off after handling raw chicken and donning gloves to initiate a task that involved working with food without washing hands.

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 and: After touching bare human body parts other than clean hands and clean, exposed arms; After using the toilet room; After caring for or handling service animals or aquatic animals; After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; After handling soiled equipment or utensils; During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and After engaging in other activities that contaminate the hands.

COS: Chef was instructed to wash hands by PIC.

Observed main Hand-wash sink lacking proper hand drying provisions. CA: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; A continuous towel system that supplies the user with a clean towel; A heated-air hand drying device. COS: PIC provided paper towel at main hand sink in kitchen.

Observed diced tomatoes and onions in a metal container and oxtails in metal pot placed on the prep top counter, not maintaining a cold holding temperature of 41°F (refer to temperature log). 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 or 135°F or above. COS: Food handler begin to work with vegetables to make pico de gallo. Oxtail were separated into plastic containers and put inside the WIC.

Observed chicken wings, raw griot, and potatoes stored in a metal container on an ice bath, not maintaining cold holding temperatures and not fully submerged in ice. CA: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; (refer to the cooling methods poster) COS- Rice was unwrapped and move into the WIC, Ice bath was remade to fully submerge metal containers.

Observed food debris inside of under counter prep-top cooler and microwave. CA: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed multiple TCS foods being stored in the walk in cooler overnight not cold holding at 41F at the time of the inspection. Observed white rice, baked chicken wrapped in saran wrap, and cooked ribs not cold holding at 41F or below. COS PIC discards TCS food items into the trash.

Observed ice machine unclean to sight and touch with buildup. Advised PIC to clean ice machine more frequently.