TAQUERIA AUTHENTIC MEXICAN FOOD

12B: .03(5)(j)Observed 2 employees not wearing hair restraints. 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: Hair restraints were placed.

18: .07(2)(m)Observed back door propped open upon arrival. When windows or doors of a food service establishment are kept open for ventilation, the openings shall be protected against the entry of insects and rodents by:

1. 16 mesh to 1 inch screens; (C)
2. a properly designed and installed air curtain; (C) or
3. other effective means. (C) Corrective Actions: Back door was closed.

11C: .04(6)(c)Observed two packages of beef thawing in dry meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Packages were placed in cooler to allow for proper thawing.

17D: .07(4)(b)Observed employee items being stored in food prep areas (ex. purse, cellhpone, cup) 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: All items were relocated to designated employee area.

8-2B: .07(6)(b)Observed 2 sanitizer spray bottles with no label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Sanitizer bottles were labeled with common name.

6-1C: .04(6)(d)Observed time/temperature as a safety control (TCS) foods not cooling to 41 degrees within 6 hrs. (see temp log) Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: All items were discarded.

11A: .04(6)(e)Observed food being stored in large, covered containers in stand-up cooler. 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: Person in charge (PIC) was trained on proper thawing methods.

11C: .04(6)(c)Observed chicken being thawed in stagnant water in meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Chicken was removed and prepared.