Taco Mac

Observed cook restraining long hair while still wearing gloves and failing to change gloves prior to engaging in food prep. Employee was working the salad station where gloved hands are used to handle ready-to-eat (RTE) foods. 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. COS discarding and instructing employee to change gloves.

Observed:

1. Dishes stored as clean in warewash area but visibly dirty with stuck-on food from poor cleaning.
2. Beer glasses stored in cooler face down on plastic liners containing mold on them.

Equipment food-contact surfaces and utensils shall be clean to sight and touch.

COS by rewashing all dishes, plastic liner, and beer glasses.

Observed shredded grilled chicken cooling in a fairly large, deep container and stored covered in prep walk-in cooler. Temperature of chicken was 119F in the center. Also observed chicken tinga cooling in individual plastic bags, stored in a pan, and completely covered in walk-in in main kitchen.

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

(vii) Other effective methods. Pf

COS by transferring to sheet tray.

Observed bartender cutting and placing read-to-eat (RTE) garnishes (lemons) on rim of cocktail with bare hands. Bartender was engaging in various tasks such as taking payments and handling dirty customer plates/glasses without washing hands.

1. Food employees shall wash their hands as specified under DPH Rule 511-6-1-.03(5).

2. Except when washing fruits and vegetables or as specified under subsection (a)4, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P

COS by discarding lemon before delivering to customer. Employees must wear gloves while cutting lemons, limes, oranges and use tongs or wear gloves to put on rim of glass.

Observed several pans of wings not cooled to 70°F within 2 hours of reaching 135 due to poor cooling methods being used. Wings were prepared around 10:20am and were temping 69°F at 3:12pm.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding.

Note: cooling logs are being maintained however, the times/temperatures documented don't appear to be accurate. The wings on the log for today were documented as already at 41F or below but they were not. Also, different batches of wings are made in the morning. There must be a better system in place to so that staff members know which batch is which.

Observed substantial stuck-on food build-up and debris on a majority of dishes stored as clean in back kitchen area. Build-up was observed on exterior and interior of dishes. Dishes are not being properly washed prior to being stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing dishes. Dish washer must exam all dishes and ensure they are clean prior to storing.

Observed mold/mildew build-up in soda gun holster at bar. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by cleaning. This item must be cleaned daily.

Observed 4 or 5 pans of wings in walk-in cooling in large, deep containers covered and stacked on top of each other. Also observed wings cooling in same container in working prep top unit on cook line.

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

(vii) Other effective methods. Pf

COS by discarding wings in walk-in as they did not cool to 70F within 2 hours of reaching 135F. Wings in prep top unit were moved to walk-in freezer.

Observed no thermometers inside several reach-in coolers.

1. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Must provide within 72 hours.

Observed cut brussel sprouts being cold held above 41°F in reach in cooler on prep line. All time/temperature control for safety (TCS) foods must be cold held at 41°F or below. Cooler is not maintaining minimum cold holding temperature. COS by moving brussel sprouts to a different cooler.

Observed fried pickles sitting on counter above prep top unit at 80°F. All TCS foods must be hot held at 135°F or above. COS by discarding.

Observed an abundance of flies in kitchen area. Flies are coming from dirty rags, aprons, and debris outside of back door. Must address fly issue and clean outdoor area.

Observed significant build up on air vents above the fried pickle station. Must clean air vents.

Observed dish machine in main kitchen dispensing chlorine at 10 ppm. Chlorine must dispense at 50 ppm. COS by priming dish machine.

Entire kitchen area is in need of general cleaning. Observed heavy grease build-up underneath, on exterior, and posterior of fryers. Must also clean hood vent area, there is heavy grease build-up. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. This area must be thoroughly cleaned.

Observed debris and mold build-up on food storage shelves in prep kitchen walk-in cooler.

Physical facility is need of repairs.

1. Floors throughout entire kitchen must be regrouted
2. Ceiling tiles must be cleaned or replaced
3. Bathroom door in kitchen is in poor condition. Must replace.
4. Vents above dish storage shelves are heavily rusted and must be replaced
5. Air vents must be cleaned