TACOS LA VILLA

Observed a piece of raw chicken resting on top of the porkchop in drawer #4 in the main kitchen. Pork should be covered to prevent contamination from raw chicken C/A . Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and COS: Pork Chops discarded

Observed 11 trays of cooked barbacoa stored in the RIF in the main kitchen with a date of 3/11/2025 that the temperature was holding anywhere between 48F and 54F Observed two trays of carnitas that were brought in the morning from another location that were holding at 48*F C/A 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 COS Owner discarded ALL the meat

Observed a pair of tongs in the cooler drawer#1 in the main kitchen resting in the raw pork tray (handle was touching the meat) that was also used to take chicken to place on the grill than stored back into the pork tray. Observed a pair of thongs in Drawer #2 that were resting in the pre-cooked tray that were used for placing raw tilapia on the grill, then stored back into the shrimp tray. C/A Before each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry. It does not apply if the food-contact surface or utensil is in contact with a succession of different types of raw meat and raw poultry each requiring a higher cooking temperature as specified under DPH Rule 511-6-1.04(5)(a) than the previous type such as preparing raw pork followed by cutting raw poultry on the same cutting board; P

(ii) Each time there is a change from working with raw foods to working with ready-to-eat foods; P

(iii) Between uses with raw fruits and vegetables and with Time/Temperature Control for safety food; P

(iv) Before using or storing a food temperature measuring device; P and

(v) At any time during the operation when contamination may have occurred. P COS PIC had the employee remove the tongs and place them in the three-compartment sink to wash

Observed several items in the WIC and the counter that were holding above 41*F.( barbacoa meat, cooked chicken, refried beans, el pastor pork, chorizo, Beef Steak...) C/A 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 COS Owner discarded ALL items in the trash

Observed the handsink next to the three-compartment with a spoon resting inside of it and slices of radishes in it. C/A A handwashing facility may not be used for purposes other than handwashing. Pf

COS Owner Removed the spoon and the radishes and washed the sink

Observed several sanitizing buckets throughout the restaurant containing sanitizer less than 100ppm. Observed the employee actively washing the dishes at the three-compartment sink with sanitizer registering at less than 200ppm. C/A A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P COS Owner Changed the sanitizer in the sink and all the buckets. Sanitizer was tested at 300ppm

Observed onion slicer and cheese slicer having visible food debris stuck on them. Observed the can opener with food debris on it. C/A Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS Owner removed the slicers and placed them in the sink for washing

Observed ice machine with mold buildup inside of it in the main kitchen C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment:

(I) At a frequency specified by the manufacturer; or Owner has 72 HOURS to clean the ice machine

Observed a large container with several tilapia in the main kitchen on the table thawing. C/A Thawing. Except as specified in paragraph 4 of this subsection, 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: FISH WAS DISCARDED

Observed stacks of plastic containers on the drying rack stacked all on top of each other C/A Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. COS Owner took them apart to let them dry