TACO MAC

12B: .03(5)(j)Observed kitchen manage working with food and not wearing a beard net. 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 (1/2"). (C) Corrective Actions: Kitchen manager stopped working with food.

2-2B: .03(5)(k)1&2Observed multiple employee cups with coffee stored on prep table and an employee was drinking water in prep area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge discarded cups and made employee stop drinking water and throw away his cup.

6-1A: .04(6)(f)Observed cheese, ground beef, and cooked chicken wings cold holding at a temp above 41 degrees F. 2ND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded items.

6-1C: .04(6)(d)Observed lettuce that was just shredded cooling in prep cooler at a rate that would not get it down to 41 degrees within the allotted time frame of 4 hours from room temp. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Person in charge moved the item to a cooler area within the prep cooler and closed the door.

11A: .04(6)(e)Observed over filled pan of lettuce being cooled in the front of the prep cooler while the lid was opened. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge moved pan to the back of the prep cooler and closed lid. Removed some of the lettuce to let it cool properly.

12B: .03(5)(j)Observed multiple male employees that had beards and mustaches longer than one half inch with no beard nets on while prepping food. 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 (1/2"). (C) Corrective Actions: Person in charge supplied employees with beard nets and they put them on.

14B: .05(10)(e) 1,2,4Observed multiple pans that the person in charge said were clean stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge wash, rinse, sanitized, and let air dry.

15A: .05(6)(a)Observed prep cooler that was not functioning correctly and could not keep the cold hold foods cold. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

14A: .04(4)(k)Observed utensils at bar being stored in water below 135F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 at the required frequency. (C) Corrective Actions: Utensils were removed from water and were washed and sanitized.

15C: .05(7)(a)2,3Observed sticker residue on the outside on clean containers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Sticker residue was removed from containers and containers were washed and sanitized.