El Taconazo Huasteco

Inspector observed rear exterior door without self-closer and with a broken handle. Corrective Action: Maintain door handle and maintain door to be solid, self-closing, tight-fitting.

Inspector observed utensils stacked wet on the drying rack at the dish sink. Corrective Action: In a self-draining position that allows air drying. COS PIC seperated utensils to allow better air drying.

Observed food handlers drying/wiping hands on apron - donned gloves - then handling food product without washing hands. Advised:

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and; (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating,or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; (ix) After engaging in other activities that contaminate the hands.
2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. COS PIC retrained employees on when to wash.

Observed cold held food product with a temperature greater than 41 degrees F. Advised to maintain cold held food product at 41 degrees F and below. COS PIC discarded food product out of temperature.

Observed several hot held items below 135 degrees F. Advised to reheat product to 165 degrees F or higher OR discard product. COS PIC discarded product and restocked items.

No Certified Food Safety Manager Employed. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM). Advised to have an employee obtain a Food Safety Manager Certification (and post Certificate, once obtained, in Facility).

Observed several items prepared RTE without a date. Advised to label all RTE product with a discard date of days max. Advised: A date marking system that meets the criteria stated in paragraphs 1 and 2 of this subsection may include: (i) Using a method approved by the Health Authority for refrigerated, ready-to-eat time / temperature control for safety food that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (ii) Marking the date or day of preparation, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; (iii) Marking the date or day the original container is opened in a food service establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded; or Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the Health Authority upon request.
COS PIC labeled products of know dates of preparation, and discarded products with unknown dates of preparation.

Observed household pesticide stored in facility (Raid in the main kitchen). Advised to remove from facility. COS PIC removed from facility.

Observed expired milk in the reach-in cooler. Advised shall be discarded sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS PIC discarded.

Observed unapproved cooling methods. Advised:

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; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient;
2. 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. COS PIC implemented an approved cooling method.

Self-Serve prep top without a sneeze guard. Advised:

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means.
2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.
3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Observed toilet running. Advised to keep system maintained and in good repair.

Observed Self-Serve utensils stored with eating end. Advised 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.

Observed food product stored in unapproved containers (grocery bags) and unapproved liners (foil). Advised Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: safe, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed an employees' food and cell phone stored touching facility's food containers which contained food product. Employee storage areas not provided causing employee belongings to be improperly stored. COS PIC relocated employees' personal belongings.

Utensils and Ice scoop stored in food product with handles touching product. Advised scoops can be stored in the food with their handles above the top of the food and the container. Cups used as scoops stored in food product. Advised cup to be disposed after each use or use a scoop with a handle and properly store. COS PIC removed handles from food product.