LA RAZA MF TAQUERIA

Management knowledge, responsibilities, reporting — Inspector Note: Unable to verify that 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; Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a non-functional hand sink in the main kitchen. Hand sink knobs are lose. CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf Owner called technician at time of inspection.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, handwashing cleanser lacking at hand sinks in the main kitchen and dessert area.

Adequate handwashing facilities supplied & accessible — Inspector Note: Upon arrival, observed red sanitizing bucket in the basin of the hand sink. Observed a metal container with ice scoops in the hand sink in the dessert station. COS: Items were relocated. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment does not have established procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. Observed EPA registered disinfectant effective against Norovirus. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Proper cold holding temperatures — Inspector Note: Observed TCS foods cold holding above 41F in the reach in cooler. CA: Advised all TCS foods shall be maintained at 41F or below. COS: Salsa was voluntarily discarded and deli ham was relocated to rapidly cool to reach in cooler. Three containers of salsa relocated to reach in cooler. Ambient temperature was 45.5F

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Facility has an unpaid balance for food service permit.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: No food service inspection posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Upon arrival, food employees stated there is no designated person in charge. CA: There must be a person in charge on the premises of the food service establishment at all times.

Management knowledge, responsibilities, reporting — Inspector Note: Unable to verify that 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; Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: After food employee contaminated hand, food employee washed hands at 3 compartment sink. COS: Food employee washed hands at the designated hand sink. CA:Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed lose water knobs at the hand sink. Per food employee, supply of water to hand sink was off due to repairs. CA A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf

Response procedures for vomiting & diarrheal events — Inspector Note: Establishment not able to provide written procedures or EPA registered disinfectant effective against Norovirus. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Proper hot holding temperatures — Inspector Note: Observed nacho cheese tempt below 135F in a crockpot that was unplugged. COS: Food employee voluntarily discarded. 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 or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P