A TACORIA

2-2B: .03(5)(j)1&2Employee beverages in unapproved containers were on food prep areas and under other prep areas throughout the 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) SECOND CONSECUTIVE VIOLATION Corrective Actions: Employee beverages were removed or added to a single-use cup with a lid and a straw.

2-2E: .03(6)Facility did not have a vomit/fecal event clean-up procedure. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Clean-up procedure was emailed and printed.

11C: .04(6)(c)Two items (intestines and chicken) thawing from frozen in sink without running cold water. 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) SECOND CONSECUTIVE VIOLATION Corrective Actions: Items were cold enough to continue thawing, and water was run.

12A: .04(4)(q)Multiple drinks and other customer items were stored on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Items were relocated to be above the floor.

14A: .04(4)(k)In-use utensils for scooping rice were being stored in hot water under 135F (see temp log). 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) SECOND CONSECUTIVE VIOLATION Corrective Actions: Water was removed and utensils were sanitized.

15C: .05(7)(a)2,3Multiple clean containers had been stacked with sticker residue on them. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Stickers were removed and items were rewashed.

2-2B: .03(5)(j)1&2Employee beverages in unapproved containers were in food prep areas. 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: Beverages were moved and put into approved containers.

11C: .04(6)(c)Raw beef thawing at room temperature on prep surface. 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: Beef was moved to the walk-in cooler to thaw.

12A: .04(4)(q)Salsa vegetables were in a pan on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) SECOND CONSECUTIVE VIOLATION Corrective Actions: Items were moved to prep surface before prepping salsa.

14A: .04(4)(k)Both rice scoops were being stored in water that was below 135F (see temp log). 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: Water was remade, and proper in-use utensils were discussed.

18: .07(2)(m)Back door was propped open. 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: Back door was closed.

4-2B: .05(7)(a)1Observed black mold- like build up on drink nozzles. // Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Person-in-charge (PIC) removed all nozzles and had them cleaned. //

10D: .04(4)(d)Observed several squeeze bottles of TCS sauces stored throughout the kitchen without label with common name. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC had all working containers labeled with common name

12A: .04(4)(q)Observed several crates of produce stored directly on the floor of kitchen and walk-in cooler. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC relocated all items to shelving greater than 6 inches off of the floor. //