OAXACA TACOS AND TEQUILA BAR

4-2B: .05(7)(b)Observed person in charge remove thermometer from pocket and attempt to take a temperature of food without sanitizing the thermometer first.// Equipment food-contact surfaces and utensils shall be cleaned before using or storing a food temperature measuring device. (P) Corrective Actions: Person in charge sanitized thermometer after use. Food was discarded.//

14A: .04(4)(k)Observed bowls with no handles being stored in three spices and a container of flour. Observed a scoop in rice with the handle in direct contact with the food. SECOND CONSECUTIVE VIOLATION// 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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: Bowls were removed. Rice scoop was positioned with handle out of the food.//

14B: .05(10)(e) 1,2,4Observed several metal and plastic containers stored as clean and stacked wet. SECOND CONSECUTIVE VIOLATION// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were washed, rinsed, and sanitized again.//

15B: .05(7)(g)Observed employee place small metal pitchers into a large metal container in the warewashing machine in a position that did not allow the items to drain. After the machine ran, the metal container and small pitchers were filled with solution.// Soiled items to be cleaned in a warewashing machine shall be loaded into racks, trays, or baskets or onto conveyors in a position that:

1. Exposes the items to the unobstructed spray from all cycles; (C) and
2. Allows the items to drain. (C) Corrective Actions: Items were run through the warewashing machine again in self-draining position.//

17D: .07(4)(b)Observed employees' personal belonging stored next to and above pitchers, liquor bottles, and wiping cloths in cabinet.// Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Personal items were relocated to a designated area.//

14A: .04(4)(k)Observed bowls with no handles stored as scoops in two containers of seasoning and a bin of flour.// 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: Bowls were removed from food.//

14B: .05(10)(e) 1,2,4Observed several metal containers stored as clean stacket wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were recently sanitized and were separated to air dry.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that randomly selected employee was informed of their responsibility to report certain symptoms and illnesses. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee signed a copy of health agreement. Other randomly selected already employees had agreements on file.

2-2B: .03(5)(j)1&2Observed two employee drinks in open containers (no lid or straw) on prep table. Observed employee drink from open container in kitchen. 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: Drinks were discarded.

6-1B: .04(6)(f)Observed several foods hot holding below 135F (see temperature log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Person in charge confirmed foods were hot holding improperly for less than 2 hours. Foods were reheated to 165F.

15B: .05(3)(h),(i)Person in charge could not provide chlorine sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf) Corrective Actions: A supply of test strips was given to person in charge.

2-2D: .07(3)(b)Observed handwashing sink next to grill with no paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were supplied.

5-2: .04(7)(e)Observed lunch/dinner menu with no disclosure statement for dishes containing steak. Per person in charge (PIC), dishes containing steak strips (not diced steak) can be ordered undercooked. Observed consumer advisory on lunch/dinner and brunch menus with no disclosure statement indicating that foods are served undercooked or raw. Observed consumer advisory on lunch/dinner and brunch menus that was typed in font size smaller than 8 and not typed in all capital letters. If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1A: .04(6)(f)Observed multiple foods cold holding at temperatures above 41F (see temperature log) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

14A: .04(4)(k)Observed two large ice bucket stored with the food contact surface exposed upward instead with the exposed end facing downward.// 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: Person In Charge (PIC) took both buckets to be cleaned and sanitized and stored them inverted with exposed end facing downward. This is a second consecutive repeat violation, a third consecutive violation may constitute a permit suspension.//

15C: .05(7)(a)2,3Observed the external surfaces to several cleaned food containers with adhesive from stickers used as food labels.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: PIC removed all identified containers and had adhesives removed prior to cleaning and sanitizing. This is a second consecutive repeat violation, a third consecutive repeat violation may constitute a permit suspension.//