Susi's Taco Grill

Observed failure to date mark several ready-to-eat food items that are held for more than 24 hours in the walk-in & reach in coolers (rice, ground beef, tomatoes and chicken strips). 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. The day of preparation shall be counted as Day 1. PIC advised to refrigerate ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1.

Observed build-up of grease on nonfood-contact surface (wall) and food debris on door knob for walk in cooler / exit release. Observed towel with food residue and cardboard with grease residue lining shelves. CA: clean wall and walk in cooler door release and remove cardboard and towel.

Observed dust and black mold like substance in the interior of ice machine in the front food service. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC instructed to clean and sanitize.

Observed interior and exterior of the microwave not clean. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC advised to clean and maintain clean.

Observed failure to date mark several ready-to-eat food items that are held for more than 24 hours in the walk-in & reach in coolers (rice, ground beef, tomatoes and chicken strips). 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. The day of preparation shall be counted as Day 1. PIC advised to refrigerate ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1.

Observed employees on the cook line with no hair restraint. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. PIC provided hair net.

Observed Ambient air of Prep top, connection with reach in cooler in the kitchen and all the food in it are out of temperature (Guacamole 46 F, cheese 45 F, tomato 48 F & salad 47 F). Cold food storage must ALWAYS be maintained 41F or lower even through the lunch rush. Ensure that the cooler is cold enough and the containers are covered as much as possible to help keep food cold enough. PIC advised to get technician out to evaluate the unit.

Observed red sauce, cooked chicken, rice, lettuce, mixed vegetable, and diced tomatoes stored in reach in cooler, walk in cooler and under a counter-top without being covered.511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered (iv) 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 all food items. 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.

Observed failure to date mark several ready-to-eat food items that are held for more than 24 hours in the walk-in & reach in coolers (rice, ground beef, tomatoes and chicken strips). 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. The day of preparation shall be counted as Day 1. PIC advised to refrigerate ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1.

Observed that there was no cold water at the front hand sink.

Observed an expired ServSafe certificate 01/31/2022 posted. Advised PIC to retake the servsafe exam and post a valid certificate. Giving PIC two weeks to obtain a valid servsafe certificate. 511-6-1.03(3)(c) - Certification Documentation (Pf)

1. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority.

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

3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate.

4. The certification is not transferable between persons.

Observed cooked chicken and diced tomatoes stored in the WIC without being covered. CA: Advised PIC to cover all food items. 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;