TAQUERIA SILAO

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; Note: Observed two containers of tomatoes uncovered in RIF. PIC placed lids on containers.

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P Note: Observed Al pastor (pork) cooked 12/9 in walk-in cooler. PIC voluntarily discarded al pastor and was re0educated on proper disposition.

Observed raw pork ribs, raw shelled eggs, and raw steak stored next to and above RTE (ready-to-eat) foods in walk-in cooler. Foods shall be stored based on minimum internal cooking temperatures, except when combined as ingredients, to prevent possibility of cross contamination. Corrective Actions: Manager rearranged foods based on minimum internal cooking temperatures.

Observed single-use utensils (forks and spoons) stored with lip-contact surface exposed to potential contamination through handling. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Corrective Actions: Manager rearranged single-use forks and spoons so that handles are facing up.

Food items were observed stored on the floor. Violation Code Reference 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor

Upon entering the kitchen an employee was observed preparing food with no hair restraint.
511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. 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. Note: The employee immediately wore a hair net during the inspection.

The mop sink was observed with hot running water at 91 Degrees Fahrenheit. Violation Code Reference 511-6-1.06(1)(g),(h) - Water Supply, Capacity; Pressure (Pf) (g) Capacity.

1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf

2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf

Observed QAC sanitizer solution with concentration below 150 ppm. QAC sanitizer solution should have concentration between 150-400 ppm for proper sanitization. Note: PIC made a new solution of sanitizer, and the concentration was 200 ppm.

Observed TCS food cooling in reach-in cooler while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC uncovered food to allow proper heat transfer.

Observed cooked red rice cooling in reach-in cooler while fully covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Note: PIC voluntarily placed cooked red rice in ice bath during the inspection.

Observed restroom hand sink hot water at 92 F. 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf Note: PIC will call to get restroom hand sink serviced.

Observed most recent inspection report not posted in public view. 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Note: PIC will post inspection report in public view.