TAQUERIA EL VIEJON CANTINA

Approved thawing methods used — Inspector Note: Observed cooked but frozen bag of beef tongue thawing at room temperature in a metal container across from the 4-compartment sink. Also observed frozen bag of chicken thawing in the meat sink in a bag inside of the meat sink at room temperature. Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, 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: PIC placed a metal container of frozen beef tongue in the three-compartment sink under running water and turned on water in the meat sink so it flowed directly over all parts of the frozen chicken.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed inside roof of ice bin lined with black and brown organic matter. 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. Discussed with PIC discontinuing use of the ice machine and to burn discard/burn all existing ice, and thoroughly clean and sanitize the machine before it is used again. Food service employee began to burn ice during inspection.

Nonfood-contact surfaces clean — Inspector Note: Observed grates of the reach in freezer of the main kitchen rusted. Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Discussed PIC to clean/replace grates in the reach in freezer as to prevent food contamination.

Insects, rodents, and animals not present — Inspector Note: Observed 2-3 gnats in bar area of the front food service and 1 fly in the main kitchen. Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions. Discussed with PIC to eliminate sources of harborage for fruit flies and to keep doors closed to prevent the entry of pests.

Certified Food Protection Manager — Inspector Note: Observed no certified food safety manager at facility upon inspection. Certification Requirements/Exemptions (Pf) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. Discussed with PIC, that CFSM shall be obtained and posted within 30 days.