TAQUERIA LUPITA

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food. (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling; Corrective Actions: EHS referred to existing cooling procedure sheet posted in the facility.

Observed cooked steak and birria in a cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: EHS uncovered cooked steak and birria so that heat transfer could occur. See temperature log for cooling curve.

Observed PIC touching ready to eat food (cooked tacos) with bare hands when single-use gloves or utensils are required.

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
3. Food employees shall minimize bare hand and arm contact with exposed food that is not in a ready- to-eat form.
4. Paragraph (a)2. of this subsection does not apply to a food employee that contacts exposed, ready-to eat food with bare hands at the time the ready-to-eat food is being added as an ingredient to a food that: (i) contains a raw animal food and is to be cooked in the food service establishment to heat all parts of the food to at least the minimum time/temperatures specified in DPH Rule 511-6-1-.04(5)(a)1 and 2 and DPH Rule 511-6-1-.04(5)(b). Corrective Actions: EHS immediately interrupted PIC and instructed them to discard the tacos and wash their hands before returning to handling food.

Observed bowls of raw chicken stored directly on top of bowl of raw steak in RIC. Raw animal foods shall be stored in a manner that prevent cross contamination. Corrective Actions: PIC immediately rearranged raw animal foods so that cross contamination was prevented.

Person in charge not performing duties; not ensuring or monitoring that employees are using proper cooling methods to rapidly cool Time/Temperature Control for Safety Food; not ensuring proper thawing; not ensuring that utensils or other approved methods are used to prevent bare-hand contact with RTE food. (h) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees' routine monitoring of food temperatures during cooling; (i) Proper Thawing. Food employees are properly maintaining the temperature of Time/Temperature control for safety foods during thawing through daily oversight of the food employee’s routine monitoring of food temperatures; (m) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4. are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. Corrective Actions: EHS educated PIC on importance of their responsibility for the above mentioned activities. EHS provided educational handout for CFSM/PIC responsibilities.

PIC was unable to demonstrate knowledge by complying with the Chapter by having no violations of Priority Items during the inspection. Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: (a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; (b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; or (c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation. Corrective Actions: PIC briefly educated on importance of ensuring Priority Items remain in compliance.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food. 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. Corrective Actions: EHS provided blank copy of employee health agreements so that PIC can ensure all employees are informed in a verifiable manner of their responsibilities as it related to their health and foodborne illnesses transferable through food.

Observed large containers of red and green salsa, not in a cooling state, stored without lid. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC obtained covers for both containers of salsa.

First Consecutive Repeat Violation Observed wet wiping cloths not stored in sanitizing solution because no solution was available upon arrival to facility. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Corrective Actions: EHS demonstrated how to prepare chlorine sanitizing solution and how to test concentration using chlorine test strips.

Observed PIC begin to wash shredded lettuce using the 3-compartment sink. Except as specified in paragraphs (g)2 and 3 of this subsection and except for whole, raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. Corrective Actions: EHS immediately interrupted PIC and instructed that the shredded lettuce be washed in the designated vegetable prep sink.

Observed cooked steak in a cooling state while fully covered. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC uncovered cooked steak so that heat transfer could occur. See temperature log for cooling curve.

Observed raw chicken in the thawing process sitting at room temperature on top of the chest freezer. 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). Corrective Actions: EHS ensured the PIC washed, rinsed, and sanitized the "wash" compartment before placing the raw chicken under cold running water.

Observed box of raw chicken about to be prepared stored directly on the floor. During preparation, unpackaged food shall be protected from environmental sources of contamination. Corrective Actions: PIC placed box of chicken onto plastic crate to protect from environmental contamination.

Observed PIC wearing a bracelet while actively preparing food. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrective Actions: PIC removed bracelet from wrist and washed their hands before returning to work.

First Consecutive Repeat Violation Observed septic tank/grease trap riser lid (concrete) to be loose and not tight fitting/secure. EHS applied small amount of pressure by stepping on top of the concrete lid and observed rocking motion and gap allowing potential unpermitted access. Newly constructed or converted fixed food service establishments shall dispose sewage through an approved facility that is:

1. A public sewage treatment plant if connection to such system is available within two hundred feet (200’) of the property line, or available in a public right-of-way abutting the property of the fixed food service establishment; or
2. An individual on-site sewage disposal system that is sized, constructed, maintained, and operated according to law. and
3. In the event of an individual on-site sewage disposal system failure, a connection shall be made to public or community sewage disposal system if such system is available within two hundred feet (200’) of the property line, or available in a public right-of-way abutting the property of a fixed food service establishment. (i) Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Corrective Actions: PIC to contact building owner to have concrete lids secured.

Observed metal spoons stored in a manner where the food and lip contact surface were facing up. Knives, forks, and spoons that are not pre-wrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. Corrective Actions: EHS educated PIC on proper storage of utensils so that the food and lip contact surfaces are protected from contamination.

First Consecutive Repeat Violation Observed wet mop to be stored directly on the floor. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Corrective Actions: PIC arranged mop to allow air-drying.

Observed heavy dust accumulation on vents in employee restroom. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. If vented to the outside, ventilation systems may not create a public health hazard or nuisance or unlawful discharge. Corrective Actions: PIC to clean restroom vent at COB.

Observed a wiping cloth on the counter not stored in a sanitization container.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.

COS: The manager immediately put the wiping cloth in a sanitization bucket.

Observed septic tank lid not properly secured and maintained.

511-6-1.06(4)(h),(i) - Approved Sewage Disposal; System; Other Liquid Wastes and Rainwater (P) (C) (h) Approved Sewage Disposal System. Newly constructed or converted fixed food service establishments shall dispose sewage through an approved facility that is:

1. A public sewage treatment plant if connection to such system is available within two hundred feet (200’) of the property line, or available in a public right-of-way abutting the property of the fixed food service establishment ;P or

2. An individual on-site sewage disposal system that is sized, constructed, maintained, and operated according to law. P and

3. In the event of an individual on-site sewage disposal system failure, a connection shall be made to public or community sewage disposal system if such system is available within two hundred feet (200’) of the property line, or available in a public right-of-way abutting the property of a fixed food service establishment. P

(i) Other Liquid Wastes and Rainwater. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law.

The PIC stated that they would let the owner of the building know to have the septic lid secured.

Observed the mop head to be stored in dirty water in the mop bucket.

511-6-1.07(5)(f) - Drying Mops (C) (f) Drying Mops. After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

COS: The manager immediately relocated the mop to an area that allows for air-drying.

Hand sink was observed next to the Vegetable prep sink in the kitchen with no splash guard.
511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas.

Accumulated food debris was observed inside the microwave oven unit. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) 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.

Facility has one metal stem thermometer that starts at 100 Degrees Fahrenheit. 511-6-1.05(3)(g) - Food TMD, Provided and Accessible; Appropriate TMD for Measuring Thin Foods (Pf) (g) Food Temperature Measuring Devices.

1. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Pf

2. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Pf.

Ice Machine was observed in the kitchen with a drainage pipe that did not drain into an open drain site with a 1 inch air gap. 511-6-1.06(2)(d) - Backflow Prevention, Air Gap (P) (d) Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P.

Observed sliced tomatoes, shredded lettuce, and shredded mozzarella cheese cold-holding in prep-top cooler at 50-51°F. 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. Note: PIC voluntarily discarded the TCS foods that were being held above 41°F.

Observed walk-in cooler to have extremely low lighting intensity. There shall be at least 10 foot candles (108 lux) at a distance of 30 inches (75 cm) above the floor, in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Facility must correct within (5) days time.