Fogata Street Tacos

Observed several time/temperature control for safety foods inside the chef's cooler above 41F: raw steak 61F, raw chicken 54F, raw shrimp 64F, and shredded mozzarella 49F. Upon further observations, the unit came unplugged during last night's cleaning. All food items were inside the unit overnight. 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. Food items were discarded.

Observed no person in charge upon my arrival. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: food safety. Person in charge arrived.

Observed employee fill food container at hand sink. Also items inside two other hand sinks inside the main kitchen. A handwashing facility may not be used for purposes other than handwashing. Train staff on proper hand sink usage.

Observed no paper towels at the hand sink near the grill. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed paper towels at the hand sink.

Observed 0 parts per million (ppm) of chlorine sanitizer dispersing from the dish machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follow: Chlorine level shall be maintained at 50-100 ppm. Person in charge will have the unit serviced and use the three compartment sink to wash, rinse and sanitize utensils.

Observed numerous chemical spray bottles unlabeled throughout the main kitchen. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Person in charge removed bottles in order to be properly labeled.

Observed employees handling food items with a beard greater than one-half inch in length without a beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain proper beard restraint.

Observed 6 food grade stainless steel containers of queso prepped yesterday in the walk-in cooler ranging from 51F-53F. 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. All queso discarded.

Observed an employee filling a sanitizer bucket at the hand sink near the beverage station area, and observed a food prep utensil stored in the hand sink near the food prep area. A handwashing facility may not be used for purposes other than handwashing. The hand sink is not allowed to be used for storage or other purposes, only for hand washing.

Observed several clean food containers stacked while still being wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Recommend pyramid stacking to allow the containers to air dry before stacking them. Re-wash, rinse, and sanitize food containers.

Observed a container of cactus being stored next to raw chorizo inside the walk in cooler. Corrected on Site (COS):Person in charge removed the container of cactus and moved to an appropriate area.

Observed several clean food containers stacked while still wet. Also some food containers still have residue from date mark stickers. Re-wash, rinse, and sanitize food containers. Coach employees to allow food containers to air dry.

Observed an employee with a long beard prepping food without a beard restraint. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Obtain beard restraints for bearded employees as soon as possible.

Observed several wet wiping cloths in the food prep area next to the steam table and prep top. Held between uses in a chemical sanitizer solution at a concentration specified in the DPH Food Rules and Regulations; and laundered daily. Put wiping cloths in sanitizer bucket or keep them dry while they are on the counter.

Observed the various salsas stored inside the front reach in cooler with a temperature of 45F. Ambient air temperature of the unit was also 45F. Also observed salsas inside the salsa bar above 41F, however the ambient air temperature of the self-serve unit is 39F. 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. Food discarded.