Taqueria Don Sammy #2 (Base)

Observed an empty pitcher in the handsink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing. PIC removed pitcher from handsink

Observed no paper towels at the handsink in the kitchen or at the handsink in the employee restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with single use hand drying provisions. PIC put a paper towel roll at the kitchen handsink. Add one in the employee restroom.

Observed opened packages of bacon, container of cooked potatoes, and several ziploc bags of raw meat in the reach-in cooler not date marked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Educate employees on proper date marking. PIC stated he will have his son date-mark all items.

Observed no test strips for their sanitizer. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Buy some bleach test strips for the manual warewashing at the three compartment sink.

Observed raw shelled eggs over a bulk containers of tomatillos near the back door and raw bacon stored over open bulk box of tomatoes near the reach in cooler near steamtable. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: fruits and vegetables. Person in charge rearranged the food items.

Observed cooked time/temperature control for safety (TCS) meats (Chicken 108F, Beef 87F and BBQ Pork 91F) next to the grill not under temperature control nor being held on time as a public health control. Person in charge stated the food items were placed there few minutes prior to my arrival Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge stated the food items were placed there few minutes prior to my arrival. Food items were reheated.

Observed the person in charge not performing their duties to ensure time/temperature control for safety are being held at the recommended temperatures. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness. Train entire staff on proper food handling procedures.

Observed the person in charge not performing their duties to ensure all employees are notified of foodborne illnesses in transmissible manner. Food employees and conditional employees are 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. Educate staff on foodborne illnesses.

Observed no certified food safety manager certification posted at the facility. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post current CFSM.

Person in charge could not provide documentation that all employees are aware of foodborne illness in a verifable way. All of the employee's health documents were blank. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee. Provided person in charge with an employee health agreement document. Have all employees read and sign the form.

Observed utensils and other equipment stored inside the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed the items from the hand sink

Observed open containers of sliced deli meats and hot dogs inside the reach in cooler not datemarked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Person in charge datemarked the containers.

Observed wet cloths sitting on the countertop. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Person in charge removed the cloths to be placed in a sanitizer bucket.