DANNYS TACOS Y PUPUSAS AND BASE OF OPERATION

6-1A: .04(6)(f)Drinks made with milk and flan in display cooler not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1B: .04(6)(f)Onions(the only hot hold) being held below 135F; see temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Onions discarded.

6-2: .04(6)(h)Observed multiple containers of salsa roja, menudo, and chicken being held past 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Items were discarded.

17D: .07(4)(b)Observed employee phone and water cup stored on main prep counter in kitchen. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were moved to employee area.

2-2A: .03(2)(m)Person in charge(PIC) could not produce signed employee health policies for employees currently working. 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: Policy signed during inspection.

4-2A: .04(4)(y)Facility cooking pork on spit outside facility. Facility also cooking meat on flat grill outside facility. Facilities may be allowed to cook food outdoors by obtaining prior approval from the Health Authority and meeting conditions outlined in the food code. (P, Pf) Corrective Actions: Cooking discontinued outside.

6-1A: .04(6)(f)Foods outside not maintaining 41F or below such as chorizo, salsa verde, red salsas, cheese. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods placed into cooler to cool down.

6-1B: .04(6)(f)Several foods not holding above 135F such as grilled onions, pork, and beef stored outside. See temp log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC decided to cool foods down.

12A: .04(4)(u)Salsas and other toppings for tacos stored outside for self-serve not protected. 2ND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Foods removed from self-service.

17A: .06(5)(h)Restroom does not have covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. (C)

18: .07(2)(m)Door propped open during inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Door closed.

2-2D: .06(2)(o)Water was turned off at hand sink in kitchen. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: PIC turned on water.

2-2D: .07(3)(b)Facility did not have paper towels at hand sink in kitchen nor in restroom. 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: Person in charge (PIC) placed towels at both sinks.

6-1A: .04(6)(f)Horchata and Jamaica drinks in dispenser not turned on and therefore were not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Dispenser turned on and drinks allowed to cool.

6-1B: .04(6)(f)Salsas for pupusas not maintaining 135F or above. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Salsas reheated.

6-1C: .04(6)(d)Salsas not cooling at a fast enough rate. See temp log. Cooling Rate: 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). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Methods adjusted for faster cooling.

11A: .04(6)(e)Salsas sitting on prep table cooling and therefore were not cooling at a fast enough rate. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Salsa placed into stand up cooler.

12A: .04(4)(u)Facility has self-serve salsa bar that was not approved and is not effective against potential contamination from customers. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to prevent contamination from coughing or sneezing. (P) Corrective Actions: Salsa bar is not to be used until remodel application is submitted and approved.