Flacos Tacos 4

Observed raw chicken stored over and next to whole cuts of raw beef inside of reach in cooler. COS: Owner move whole cuts of raw beef over the raw chicken. CA: Food shall be protected from cross contamination by separating raw animal foods from each other.

Observed there were no hand drying provisions located at the sink in the dining room or the sink in the front of main kitchen. The sink in the kitchen dispenser was broken at the last inspection and still has not been fixed. Instructed the owner to sit some paper towels next to the dispenser until it is fixed. COS: Owner placed roll of paper towels next to the sink. CA: Hand drying provisions must be provided at hand washing sinks at all times.

Observed there were no hand drying provisions located at the sink in the front of main kitchen. Per conversation with PIC the dispenser has been broken for awhile. Discussed alternate methods to ensure provisions are available at all times. CA: PIC to place a roll of paper towels near the sink.

Observed tilapia submerged in water stored in reach-in cooler. COS: PIC poured water off of raw fish and placed it back in the reach-in. CA: Food that was previously packaged shall not be stored in direct contact with ice or water because of the nature of its packaging. Only raw fish received already immersed in ice in shipping containers may remain in that condition while in storage awaiting preparation.

Observed there was still an accumulation of equipment and other items in the back storage area that do not appear to be necessary to the operation of the establishment. CA: These items should be moved out of the establishment in order to prevent the harborage of pest and not impede regular cleaning.

Time/Temperature Control for Safety Food (cooked rice, cooked beans, carnitas) was not cooling at rate fast enough to cool to 70F in 2 hours. Corrected on site by dividing into smaller portions and placing on ice.

Facility should consider using rapid cooling methods such as ice baths, ice paddles, splitting foods into smaller portions in thin layers to speed cooling. Food items should not be tightly covered before they are completely cooled.

Observed accumulation of equipment and other items in back storage area that do not appear necessary to the operation of the establishment. These items should be cleared so that they do not become harborage for pests and prevent cleaning

Observed food stored in the prep line cooler across from the stove top above 41F. COS: Manager put the food in the prep top cooler this morning, to reduce food temperatures the employees put the food in metal containers and put an ice bath around the container. The employee also took some of the food out of the container to increase the cooling process. Employee is also moving food from the bottom of the prep line cooler into another cooler. Manager is going to call a mechanic to come and check the cooler to make sure it is working properly. Repeat violation from teh previous inspection. Will follow up on the prep line cooler. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 41°F (5°C) or below or 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. P