ESTELA'S TAQUERIA

Observed employee to go box stored in reach in cooler above customer foods. CA: Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination COS: CFSM relocated employee to go box to employee storage section.

Observed RTE foods stored directly below raw shrimp and raw ground beef in reach in cooler. CA: Foods shall be stored by their cook temperatures. COS: CFSM relocated ready to eat foods above raw animal foods.

Observed Horchata stored in reach in cooler at front service area cold holding at 55F. CA: Cold TCS food shall be stored at 41F or below. COS: CFSM relocated Horchata to reach in cooler for rapid cooling. Discussed ensuring TCS foods are cooled to 41F or below before prepping/placing in reach in coolers.

Observed TCS food stored in reach in cooler below 41F. CA: Cold TCS foods shall be stored at 41F or below. COS: CFSM discarded TCS foods found to have been prepped over 4 hours prior. CFSM relocated TCS foods found to be prepped less than 4 hours prior to reach in freezer for rapid cooling. CFSM will have cooler serviced/repaired and will have unit rechecked by Health Department.

Observed food in walk in cooler not cold holding at 41F or below. CA: Cold TCS food shall be stored at 41F or below. COS: CFSM will monitor TS food temperature and Health Department will return in morning to recheck food and walk in cooler temperatures.

Observed cooked chicken in steam well hot holding below 135F (cooked chicken 88). CA: Hot food shall be stored at 135F or higher. CFSM: CFSM had prepped chicken less than 3 hours prior and reheated chicken to 165 to be stored at 135 degrees or higher.

Observed buckets of chlorine sanitizer not reaching the proper parts per million. CA: Sanitizer solutions used for cleaning food contact surfaces shall be at the recommended parts per million per the manufacturer needed to ensure sanitization of food contact surfaces. COS: CFSM had sanitizer buckets remade and retested to ensure proper parts per million is achieved.

Observed Grime cleaner stored next to tortillas below cashier stand and in dishwash area next to clean equipment. CA: COS: CFSM relocated cleaners to chemical storage area.

Observed visible light around back exterior door. CA: Outer openings to the facility shall be protected from the entry of pests. COS: CFSM will have exterior doors serviced and repaired to eliminate all visible light. Doors will be rechecked by Health Department.

Observed multiple containers and bottles without proper name and label. CA: COS: PIC will ensure all food containers have the common name labeled on the container.

Observed multiple containers of chips stored directly on floor in dry goods storage area. CA: All food shall be stored at least 6 inches off the ground. COS: CFSM relocated containers of chips to shelving 6 inches or more from the ground.

Observed multiple boxes of cups and utensils store directly on the floor in the dry good storage area and in the parties room. CA: All utensils and equipment shall be stored at least 6 inches off the floor. COS: CFSM relocated boxes to shelving 6 inches or more from the ground.

Observed in use utensils stored in water at 88F. CA: In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned. COS: CFSM replaced utensils with clean utensils and ensured utensil holding container contained water at least 135F.

Observed TCS foods reading above 41F in the salsa reach-in cooler (chip salsa=50F, salsa verde=48F, salsa chile de arbol=46F, ambient temperature=53F). CA: Cold TCS foods shall be maintained at 41F or below. COS: Per discussion with CFSM salsa's were placed in cooler about 3 hours ago. TCS food items previously mentioned were taken to reach-in freezer to rapidly cool to 41F.

Observed TCS foods reading above 41F in the beer cooler (whipped cream=53F, cranberry juice(reference temp)=50F). CA: Cold TCS foods shall be maintained at 41F or below. COS: Per discussion with CFSM whipped cream was placed in prep-top cooler several days ago. TCS food items were discarded as they were held over 4 hours.

Observed TCS foods reading above 41F on the counter across the grill (mayonnaise=71F, sour cream=71F). CA: Cold TCS foods shall be maintained at 41F or below. COS: Per discussion with CFSM mayonnaise and sour cream were removed from cooler and placed on the counter about 2 hours ago. TCS food items previously mentioned were taken to walk-in cooler to rapidly cool to 41F.

Observed consome (beef stew) in walk-in cooler reading 48F-46F. CFSM stated the consome (beef stew) was cooked and placed in walk-in cooler to cool yesterday around 6pm. CA: Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. COS: Consome (beef stew) was discarded.

Observed food service employee wash hands in prep sink. CA: Food service employees may not clean their hands in a sink used for food preparation or warewashing. COS: Employee instructed to wash their hands in handwashing sink.

Observed family restroom with inoperable hand dryer and no paper towels. CA: Handwashing sinks shall be stocked with working hand dryer or paper towels. COS: Paper towels were placed at handwashing sink.

Observed no bodily fluid clean up kit or procedures. CA: Food service establishments must have a clean-up kit and written procedures when responding to vomiting or diarrheal event. No COS can be noted. Must return to ensure kit and documentation is present.

Observed sanitizer buckets with sanitizer reading above 200PPM chlorine. CA: Chemical sanitizer levels shall not exceed maximum concentration per manufacturer. COS: Sanitizer buckets were adjusted to 100PPM Chlorine.

Observed working container of salt and flour mix not labeled with food common name. COS: Containers were labeled.

Observed raw chicken and raw beef in walk-in cooler stored in shelf directly over ready-to-eat foods (containers of salsa, and beef broth). Corrective Action: No contamination was observed, raw chicken and raw been were moved to bottom shelf to be stored under salsas and beef broths.

Observed handwashing sink used for other purposes other than handwashing. Metal cambro food pan placed in handwashing sink to be filled with water. Corrective Action: Food pan was removed from handwashing sink and taken to warewashing area to be properly washed.

Observed visible light around back exterior door. Corrective Action: Workorder placed to have weather stripping placed around door. Will perform informal follow-up on 4/21.

Observed in-use utensils stored in water reading 72F. Corrective Action: Utensils were removed from container of water. Discussed utensil water has to be maintained at a minimum temperature of 135F.

Observed mops drying on wall, causing the wall to become soiled. Corrective Action: Mops were rearranged to drain into mop sink.

Observed improper cold holding of TCS food items in multiple reach-in coolers above 41 degrees without active time control. See temperature chart below, ambient temperatures ranged from 60-50 degrees. Corrective Action: CFSM was notified, per discussion with CFSM food items were within time parameters. Temperature of units was lowered and ambient temperatures were dropping. Discussed maintaining reach-in cooler drawers closed to ensure temperatures are maintained at 41 degrees or below. Food items to be monitored and if temperature is not dropping to be moved to walk-in cooler.

Observed improper hot holding of of tcs food items below 135 degrees on steam well without active time control, see temperature chart below. Corrective Action: CFSM was notified, per discussion with CFSM food items were within time parameters. Employee assigned to reheat food items to 165 degrees.

Observed interior of ice machine heavily soiled. Corrective Action: CFSM was notified, employee assigned to clean. Will perform informal inspection on 6/7.

Observed ice scoop and can opener heavily soiled with dried food debris. Corrective Action: CFSM was notified, employee assigned to clean. Discussed increasing cleaning frequency of items and detail cleaning can opener blade area.

Observed visible light around back exterior door. Corrective Action: CFSM was notified, workorder placed to have weather stripping placed around door. Will perform informal follow-up on 6/21.

Observed single-service containers be re-used for scooping flour, salt and chili powder. Corrective Action: CFSM was notified, discussed not re-using single service articles.

Observed improper cold holding of TCS food items in reach in cooler above 41 degrees. Pico 44 degrees, beans 45 degrees, raw chicken 48 degrees, cooked pork 44 degrees, queso dip 47 degrees, cut lettuce 52 degrees, ambient temperature 50 degrees. Corrective Action: CFSM was notified, per discussion with CFSM food items were within time parameters. Food items were placed in another operational cooler. Cooler to be repaired or replaced.

Observed improper hot holding of of tcs food items below 135 degrees on steam well without active time control, cooked bell peppers 119 degrees, cooked onions 110 degrees. Corrective Action: CFSM was notified, per discussion with CFSM food items were within time parameters. Employee assigned to reheat food items to 165 degrees.

Observed raw shrimp thawing at room temperature. Corrective Action: PIC was notified, employee placed shrimp containers in meat sink under running water. Educated on thawing methods.

Observed multiple reach-in cooler gaskets in poor repair. Corrective Action: CFSM was notified, work order placed to have gaskets replaced.