Tienda Y Taquieria Mi Familia

Observed handwashing sink in food prep area without hand soap. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC Placed container of soap above sink.

Observed handwashing sink in food prep area without hand drying provisions. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. Pf

COS: PIC placed paper towel roll above sink.

Observed several containers of food stored in reach-in cooler without a lid or covering. 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 placed lids and plastic wrap on all containers.

Observed no handwashing sign at handwashing sink in food prep area. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. COS: PIC was provided with a handwashing sign to place above handwashing sink.

Observed items in cooler located rear of main kitchen area (refried beans, queso, shredded cheese, rice, milk, deli meat) holding at temperatures greater than 41°F. Unless in the cooling process, potentially hazardous foods must cold hold at 41°F or lower. Foods will be moved to a properly working cooler. Person in charge will call a service technician to repair unit. Unit will not be used until verified to maintain adequate cold holding temperature. If unit cannot be repaired, it must be removed from facility. 3 business days to verify status of unit.

Hand wash sink in main food prep area does not have adequate soap available. Workers are using soap from other sinks in kitchen. Soap dedicated for hand washing must be available at all hand wash stations. Corrected during inspection.

Hand drying provisions were not immediately accessible from hand wash station during inspection. Hand wash stations must be provided with a means of hand drying as detailed in 511-6-1.07(3)(b) 1-4. Violation corrected during inspection.

Observed multiple food containers in coolers and freezers without lid. All stored foods must be stored in sealed container to prevent contamination. Violation corrected at end of inspection.

Observed food items in reach in cooler without date markings. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. PIC to ensure food items are date marked.

Observed carne asada, ground beef, and shredded beef hot holding at 112F, 109F, and 112*F respectively. 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. COS: Person in charge placed meat in steam well and powered it on.

Observed improper cooling temperatures within allotted time frame of carne asada located on countertop/cooler (see temp log). Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

2. Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. P

3. Except as specified under paragraph 4 of this subsection, a time/temperature control for safety food received in compliance with laws allowing a temperature above 41°F (5°C) during shipment from the supplier shall be cooled within 4 hours to 41°F (5°C). P

4. Raw eggs shall be received and immediately placed in refrigerated equipment that maintains an ambient air temperature of 41°F (5°C) or less. COS: Person in charge instructed employees to reheat carne asada to 165*F or above and restart the proper cooling process.

Observed dishes in three-compartment sink washed, rinsed, and dried with no sanitization. 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. COS: Person in charge was instructed to use bleach under sink for sanitation of dishes.