TAQUERIA LA FOGATA

Observed a container of cooked cabeza (beef) with no date marking, in the preptop reach-in cooler (RIC) located in the main kitchen (MK). Observed 3 pans of cooked meat, a bag of cooked rice and a container of refried beans in 2-door RIC #1 without a date marking. Per food employee present, these items were prepped on Friday or Sunday.

C/A: a food that requires datemarking shall be discarded if it is in a container or package that does not bear a date or day.

COS: items discarded

Observed raw chicken and raw steak thawing in bags in the 3-compartment sink without any running water.

C/A: time/temperature control for safety food shall be thawed completely submerged under running water at a water temperature of 70F or below with a sufficient water velocity to agitate and float off loose particles or under refrigeration that maintains the food temperature at 41F or less.

COS: meats placed in containers and fully submerged under running water that was less than 70F

PIC not able to provide a verifiable way in which food employees have been informed of their responsibility to report as it relates to food borne illness.

C/A: 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

COS: EHS provided copies of the employee health policy in Spanish

Observed pot of beans being stored in one of the compartments of the 2-compartment sink designated for hand washing (left side is vegetable prep sink, right side is hand wash sink).

C/A: A handwashing facility may not be used for purposes other than handwashing.

COS: pot removed

Observed a container of refried beans with a prep date of June 14th and a container of enchiladas verdes sauce with a prep date of June 1st in the reach-in cooler in the main kitchen.

C/A: A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days . P

COS: items discarded.

Observed raw chicken being thawed in the 2-compartment sink in the compartment designated as the vegetable prep sink (left side).

C/A:time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F

COS: item moved to 3-compartment sink (no active dishwashing occurring)

Observed a breaded meat stored in a grocery bag in the preptop cooler. Observed rice being stored in a grocery bag on the steam well.

C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

COS: items discarded

1. Observed one roach on the wall above the hand sink in the main kitchen. 2. Observed 2 flies in the main kitchen. 3. Observed a pest trap with dead roaches and other insects behind the bar counter.

C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

PIC not able to provide a verifiable way in which food employees have been informed of their responsibility to report as it relates to food borne illness.

C/A: 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

COS: EHS provided copies of the employee health policy in Spanish and English

Observed several containers (beans, salsa x2) in Reach-in cooler (RIC) in main kitchen with no date marking, PIC unable to tell EHS when items were prepped. Observed two containers of salsa made 10/28 and 10/27 without any date marking in the reach-in cooler located in the drink/server area.

C/A: ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked 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. The day of preparation shall be counted as Day 1.

COS: items in RIC located in main kitchen discarded. Salsa in RIC located in drink/server area date marked

Observed raw chicken being thawed in the 3-comp sink, with no running water.

C/A: time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

COS: chicken moved to reach-in cooler in main kitchen

Observed no "Employees Must Wash Hands" sign at hand sink in main kitchen or employee bathrooms. CA: A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks