Tacos Tortillas y Mas

"Observed in-house made green and red salsa cold holding on countertop at 61F on front food service countertop. Observed in-house made green and red salsa cold holding at 44F in cooler in main kitchen. CA: All TCS food cold holding shall be maintained at 41F or below. COS: items were discarded. | Observed multiple items in 3-door reach in cooler in main kitchen with prep dates that would be past 7-day shelf life. Upon discussion with PIC, EHS determined that items were incorrectly labeled and missing a thaw and use by date. -Cocinita 9/27 -First Chorizo 9/2 -Second Chorizo 9/22 -Rice 9/24 -First Asada 9/30 -Second Asada 9/22 -Third Asada 9/30 -Milanesa de res 9/29 -Carnes de empanada 9/5 -Fourth Asada 9/30 CA: All TCS foods need to be date marked with the day they are made, the day they are thawed if frozen, and the use-by date to ensure a 7-day shelf life. Owner said items were taken out of the freezer on 10/9 and did not want to discard them."

"PIC NOT ABLE TO PROVIDE IN A VERIFIABLE MANNER THAT THE COOK PRESENT AT THE TIME OF INSPECTION HAS BEEN INFORMED OF THEIR RESPONSIBILITY TO REPORT TO MANAGEMENT OF THEIR HEALTH CONDITIONS AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: The PIC shall ensure that ALL 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: PIC HAD EMPLOYEE SIGN EMPLOYEE HEALTH AGREEMENT ONSITE | OBSERVED MULTIPLE FOOD ITEMS NOT PURCHASED OR SOLD BY THE FOOD SERVICE FACILITY BEING HELD AND STORED IN REACH IN COOLER AND REACH IN FREEZER IN THE MAIN KITCHEN OF THE FOOD SERVICE FACILITY C/A: A FOOD SERVICE FACILITY SHALL ONLY HAVE AND HOLD FOODS THAT ARE FOR SERVICE FOR THEIR FOOD SERVICE FACILITY PIC REFUSED TO REMOVE FOOD ITEMS FROM HIS FOOD SERVICE FACILITY. EHS HAS GIVEN PIC UNTIL 3/26/2024 TO HAVE ALL ITEMS REMOVED FROM HIS FACILITY'S UNITS"

"NO MANAGERIAL CONTROL OBSERVED FOR FACILITY. PIC NOT ENSURING: PROPER COLD AND HOT HOLDING TEMPERATURES, HAND SINKS ARE ACCESSIBLE AND PROVIDED WITH HANDWASHING CLEANSER, EXPIRED FOODS ARE NOT STORED AND/OR OFFERED FOR SALE, TCS FOODS ARE DATE MARKED AND TCS FOODS ARE NOT STORED/SERVED BEYOND 7 DAY SHELF LIFE C/A: THE PIC OF A FOOD SERVICE FACILITY SHALL ENSURE COMPLIANCE WITH THE FOLLWING (BUT NOT LIMITED TO): PROPER TEMPERATURES, DATE MARKING AND DISPOSITION, HAND SINKS ARE PROPERLY STOCKED AND ACCESSIBLE AND EXPIRED FOODS ARE DISCARDED COS: EHS DISCUSSED THE RESPONSIBILITY OF THE PIC TO MAINTAIN MANAGERIAL CONTROL WITHIN THE FOOD SERVICE FACILITY; ALL THINGS CORRECTED | OBSERVED BOTH PIC AND EMPLOYEE APPLY SOAP TO HANDS AND IMMEDIATELY RINSE HANDS UNDER 10 SECONDS WHEN WASHING HANDS C/A: Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (i) Rinse under clean, running warm water; P (ii) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (iii) Rub together vigorously for at least 10 to 15 seconds while: (I) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure, P and (II) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms, finger tips, and areas between the fingers; P (iv) Thoroughly rinse under clean, running warm water; P and (v) Immediately follow the cleaning procedure with thorough drying using disposable paper towels, a continuous towel system, or a heated-air hand drying device. COS: PIC AND EMPLOYEE RE-WASHED HANDS USING PROPER PROCEDURE"

"OBSERVED WOMEN'S AND MEN'S BATHROOM HAND SINKS NOT REACHING AT LEAST 100F C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. PIC WILL NOTIFY EHS WHEN HAND SINKS ARE REACHING AT LEAST 100F AND EHS WILL CONDUCT A FOLLOW UP INSPECTION TO VERIFY | OBSERVED SEVERAL SODA DISPENSING NOZZLES AT FRONT DRINK STATION WITH PINK/BLACK BUILD UP C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: PIC WASHED, RINSED, AND SANITIZED NOZZLES"