Taqueria Las Cazuela's

Observed employee wipe their glove with a sanitizer wiping cloth instead of changing gloves when soiled. If used, single-use gloves shall be used for only one task such as working with ready-to eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. Educated employee on proper glove use. Employee removed gloves, washed hands, and put on a new, clean pair of gloves.

Observed no employee health policies/reporting agreements signed by staff. Food employees and conditional employees need to be informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Make copies of the form and have all employees read over them to inform them that it is their responsibility to report any foodborne illness to management.

Observed the handsink blocked with a sanitizer bucket inside and a table in front of it. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC moved sanitizer bucket and table from handsink.

Observed three knives being stored in between the crack the prep top unit and steam table. In-use utensils shall be stored 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 specified under DPH Rule. PIC removed the knives to be wash, rinsed, and sanitized and placed in an appropriate location.

Observed employee washing and rinsing utensils and not sanitizing them. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in a chemical solution or hot water sanitization. Facility is set up the sanitize compartment with bleach and water with the proper concentration of 100ppm.

Observed clean containers in the dry storage area with label stickers still on them. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Remove labels before the washing and sanitizing process. Rewash items.

Observed the handsink in the kitchen blocked by a large trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. PIC removed trash can from sink.

Observed a food employee begin to wash their hands at the three compartment sink because the hand sink was blocked. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Educated person in charge (PIC) and staff about where to wash their hands.

Observed a food employee prepping tortillas with a bracelet on her wrist. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Educated PIC on jewelry rules. Have employee remove her bracelet.

Observed two food employees cooking and prepping food with no 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. Have food employees put on proper hair restraints.