Taqueria La Moreliana Inc

4-2B: .05(8)(a)Observed quat sanitizer in three compartment sink at 0 ppm. After being cleaned, equipment food-contact surfaces and utensils shall be sanitized properly. (P) Corrective Actions: The person in charged added quat sanitizer until concentration level was correct.

14A: .04(4)(k)Observed plastic cups being used as scoops in several large containers of salsa. Scoops shall have a handle to prevent contamination from the hands. Corrective Actions: The person in charge discarded plastic cups and replaced them with ladles.

15A: .05(6)(a)Observed deteriorated gaskets on prep cooler and reach in cooler. Equipment shall be maintained in good repair.

17C: .07(5)(a),(b)1,2,3Observed wall with holes and open wall. The facility shall be kept in good repair.

1-2A: .03(2)The person in charge was not present during the start of the inspection. A person in charge shall be present at all times. Corrective Actions: The person in charge arrived about 10 minutes after the inspection started.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken store about cooling food inside the walk in freezer. Observed raw beef stored over cooling food inside the walk in freezer. Observed raw beef stored above shelled eggs inside the walk in cooler. Food shall be stored properly to prevent cross contamination. Corrective Actions: Food was moved and stored correctly by the person in charge.

6-1D: .04(6)(i)Observed whole chickens, pork costillas, and guisado pollo under time control; food was not identified with start or end time. The person in charge could not provide a written procedure for using time control as a public health control. The person in charge shall ensure a written procedure for time as a control is on-site and available upon request. Food shall be clearly marked with the start/end per procedure. Corrective Actions: The person in charge had an employee discarded the food. The person in charge completed a time as a control written procedure during the inspection.

12B: .03(5)(i)Observed multiple employees preparing food without a hair restraint. Visors are not approved. Employees shall restrain hair while working/preparing food. Corrective Actions: Employees donned a hat and hairnet.

15A: .05(6)(q)1&3Observed deteriorated gaskets on two reach-in coolers. Observed rusted shelving inside the walk-in cooler. Equipment shall be maintained in good repair.

17C: .07(5)(a),(b)1,2,3Observed deteriorated walls inside storage rooms. Walls were removed to make room for shelving. Observed exposed drywall. Walls shall be in good condition with an approved finish.

18: .07(2)(m)Observed self closing mechanism on the back door is broken. Observed backdoor left open on several occasions. Observes sliding drive-thru window left open on several occasions. Exterior doors shall be self closing. Corrective Actions: Door and window were closed.

6-1A: .04(6)(f)Observed cold held TCS foods on the salsa bar and inside the walk-in cooler above 41F; see temperature log. Cooler ambient air temperatures were below 41F. The person in charged stated many workers had been opening the walk-in cooler door which caused the food temperature to rise. The PIC also stated they had received their meat (pork and beef) out of temperature. The PIC did not verify that food was delivered in temperature. Cold held TCS foods shall be kept at 41F or below at all times. Corrective Actions: Food was discarded.

6-1C: .04(6)(d)Observed container of whole cooked chickens on prep top table. Plastic container was covered with aluminum foil. Food was not cooling at an adequate rate to ensure food reaches 70F within 2 hours or less. Food that has been cooked shall be cooled from 135F to 70F within 2 hours and from 70F to 41 within 4 hours; total cooling time shall not exceed 6 hours. Corrective Actions: Food was placed back into the oven and reheated.

11A: .04(6)(e)Observed ineffective cooling methods being used for whole chickens, beans, and chicken soup. Containers of cooling food was not properly iced; ice was only on the bottom of the container allowing most of the hot food about the ice bath. Food shall be cooled using an effective cooling method such as smaller containers, proper ice bath, ice paddles, or using cooling equipment. Corrective Actions: The PIC placed cooling food into proper ice bath allowing ice around all sides of the cooling food.

4-2B: .05(7)(a)1Observed food contact surfaces of clean plans with old food debris. Observed clean strainers with old food debris. Observed Food contact surfaces shall be clean to sight and touch. Corrective Actions: Dirty equipment was removed and was being cleaned by an employee.

10D: .04(4)(d)Observed all food containers labeled in Spanish only (herbs, oils, spices, etc). Food containers shall be labeled with a common name in English.

15B: .05(3)(h),(i)Facility uses quat sanitizer for the 3 compartment sink. The person in charge was unable to provide an approved testing method (strip). The person in charge shall ensure an approved testing strip is on-site for quat sanitizer.

17C: .07(2)(a)The walk in cooler floor is exposed concrete. The person in charge was informed on a previous routine inspection to correct floor. An approved flooring shall be installed in the walk in cooler.

18: .07(5)(k)Observed live insect inside the main kitchen. Insects shall be controlled to minimize their presence.

1-2A: .03(2)(a)-(l), (n)Observed the person in charge did not have active managerial control of facility due to the multiple critical violations. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf) Corrective Actions: Coached the owner and the person in charge on the responsibilities of the person in charge.

2-2B: .03(5)(j)1&2Observed multiple unapproved water bottles, open cups without lids, and open soda bottles in food preparation area. 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: PIC had employees relocate and discard drinks.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed employee cutting raw chicken above watermelons. Food shall be separated and protected to reduce the risk of cross contamination. Corrective Actions: Employee relocated melons.

4-2A: .04(4)(c)1(iv)Observed multiple foods from the night before in the reach-in coolers and walk-in coolers that were not covered. Food shall be stored covered unless it is in the cooling process. Corrective Actions: The person in charge(PIC) had employees cover food.

6-1C: .04(6)(d)Observed containers of queso and a container of refried beans that did not cool from the night before. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P)

*THIS IS THE SECOND REPEAT VIOLATION ON A CONSECUTIVE ROUTINE INSPECTION. A THIRD REPEAT VIOLATION MAY RESULT IN PERMIT SUSPENSION. Corrective Actions: The PIC had employee discard food.

6-2: .04(6)(g)Observed bags of meat in the walk-in freezer, ready to eat food in the walk-in cooler and the reach-in cooler that had been prepared over 24hrs and were not date marked. Food shall be date mark if it is kept greater than 24hrs. Corrective Actions: The PIC had employees date mark food.

8-2B: .07(6)(b)Observed two containers with chemicals in them in the front of the main kitchen that were not labeled with their common name. Chemicals placed in a working container shall be labeled. Corrective Actions: The PIC had employees label containers.

10D: .04(4)(d)Observed multiple containers, squeeze bottles and shakers throughout the main kitchen that were not labeled. Working containers shall be labeled with their common name or otherwise identified. Corrective Actions: The PIC had employees label containers.

11A: .04(6)(e)Observed multiple foods that were placed in deep containers with tight fitting lids overnight that did not cool properly. Proper cooling methods shall be used. *THIS IS THE SECOND REPEAT VIOLATION ON A CONSECUTIVE ROUTINE INSPECTION. A THIRD REPEAT VIOLATION MAY RESULT IN PERMIT SUSPENSION. Corrective Actions: Coached employee on proper cooling methods. Lids and food was discarded from containers. Lids were also removed from containers of hot foods that had not started the cooling process.

12A: .04(4)(t)Observed employee preparing diced onions on top of the garbage can. At the beginning of inspection observed ready to eat food 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: Food was relocated. Employee was coached on where to prepare foods safely.