JULIA'S TAQUERIA

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed green vegetables placed in hand sink in the main kitchen. CA: A handwashing facility may not be used for purposes other than handwashing COS: green vegetables removed and discarded by employee

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black build-up on the interior chute of the ice machine located in the main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: ice discarded, and ice machine cleaned to sign and touch

Proper cold holding temperatures — Inspector Note: Observed the following TCS food items cold holding above 41f stored in the reach in cooler in the main kitchen: pastor pork 45f, raw chicken 53f, breaded chicken 60f, diced ham 46f, raw steak 48f CA: All TCS food cold holding shall be maintained at 41f or below COS: all food items in the reach in cooler discarded.

Approved thawing methods used — Inspector Note: Observed two large pots of tripe on a cart located in the main kitchen thawing in stagnant water. Observed tribe in the 3-compartment sink (middle compartment thawing submerged in running water observed at 112F. Observed tripe thawing in the right compartment of the 3-compartment sink thawing in stagnant water. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F COS: the 2 large pots moved to the Walk-in cooler to finish thawing, the tribe in the right compartment of the 3-compartment sink voluntarily discarded, tripe in the middle compartment of the 3-compartment sink had the running water adjusted to 66F.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a pot of tamales that were hot holding wrapped in a wiping cloths. C/A: Linens, such as cloth napkins, may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. COS: tamales discarded

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee drinks without the lids stored on prep surfaces throughout the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: drinks discarded; discussed designated areas for eating and drinking

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being actively washed in the dish machine located in the main kitchen with a sanitizer solution of 0ppm C/A: 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 follows: for chlorine 50-100ppm NOTE: PIC stated they have called a technician for service, but the technician has not come out to service machine yet.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy black build-up on the interior chute of the ice machine located 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 (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: ice machine turned off, ice discarded, machine washed with soap/water and a chlorine solution (50ppm) and allowed to air dry COS: ice discarded, and ice machine cleaned to sign and touch

Approved thawing methods used — Inspector Note: 1. Observed one large pot of beef stored on the floor thawing in stagnant water. 2. Observed 2 out of 3 compartments of the 3 compartment sink with raw beef thawing in stagnant water. C/A:time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process COS: food fully submerged in running water 70F or less.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a large pot containing tripe (beef) stored on the floor in the ware washing area of the main kitchen. C/A: food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. COS: pot removed and place on a cart in the Walk-in Cooler

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed the chemical concentration for the dish machine (chlorine) less than 50ppm; no active dish washing occurring. C/A: A ware washing shall be equipped to: automatically dispense detergents and sanitizers at the proper concentrations NOTE: PIC stated they would call a technician out to service dish machine

PIC present, demonstrates knowledge, performs duties — Inspector Note: Food employees told EHS that there was no person-in charge at the time the inspection started. C/A: There must be a person in charge on the premises of the food service establishment at all times. COS: Food employees called PIC; PIC arrived at approximately 12:15pm

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed food employee eating candy at the food prep table located in the ware washing area of the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: candy discarded; discussed designated areas with PIC.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed heavy black build-up on the interior chute of the ice machine located 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 (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: ice machine turned off, ice discarded, machine washed with soap/water and a chlorine solution (50ppm) and allowed to air dry

Proper cold holding temperatures — Inspector Note: Observed the cold TCS foods distinguished with an asterisk (*) held above 41F in the main kitchen area. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41°F or below COS: items discarded; sliced tomatoes allowed to cool to 41F as they were prepared after 9am.