Taco Dept/ Sliced

Food properly labeled; original container — Inspector Note: Multiple sauce bottles were observed in the facility without proper labels. CA: PIC will label all food containers with contents to ensure proper identification. 1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

Personal cleanliness — Inspector Note: Observed employees with no hair restraints. CA: PIC will ensure that all employees are using hir restraints while working and handling food. (i) Hair Restraints. 1. 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.

Wiping cloths: properly used and stored — Inspector Note: Observed multiple wiping cloths being used without sanitizer solution on site. CA: PIC will store all wiping cloths in sanitizer bucket with sanitizer. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n);

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the inspection report from early 2024 posted of the one from later in the year. 1. 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 will this the current inspection report.

Physical facilities installed, maintained, and clean — Inspector Note: Observed water in the Reach in cooler (at the front food service) and at temperatures above 41 °F. CA: PIC will not use the bottom cooler until it is serviced and repaired to maintain proper cold-holding temperatures. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Employee food and drinks (noodles, water, and open chip bags) were observed throughout the facility, including on prep tables where food was actively being prepared, as well as in front service areas and kitchen spaces. 2. 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. CA: PIC will removed employee foods and make a separate employee designated area

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes being stored in the prep sink in kitchen, and employees/PIC were unable to demonstrate proper preparation of sanitizer for a three-compartment sink; no sanitizer bucket with solution was available in the facilities. CA: Facility will use a properly set up three-compartment sink (wash, rinse, sanitize) with correctly mixed sanitizer, maintain sanitizer buckets at required concentrations during operation, and store wiping cloths in sanitizer between uses. EHS demonstrated how to prepare the sanitizer solution and advised PIC to use it throughout the shift and for dishwashing. (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.

Physical facilities installed, maintained, and clean — Inspector Note: Observed WIC fan dripping water and holding water on the floor. WIC ambient temperature at 63F. CA: PIC will discard all TCS items in WIC and will not use it until it’s serviced and fixed. (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed that no paper towels were available at any handwashing sink stations or elsewhere in the station. Proper hand drying supplies were not provided. CA:: EHS recommended that the PIC obtain paper towels from a nearby store/mall immediately for temporary use and ensure that all handwashing sinks remain adequately stocked with paper towels at all times. b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Food in good condition, safe, and unadulterated — Inspector Note: Observed pickle bucket cover with mold-like substance inside. COS: PIC discarded the pickle bucket. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Proper cold holding temperatures — Inspector Note: Observed several TCS items (raw chicken, cooked chicken, beef, pork, and cooked rice) stored in WIC above 41°F. COS: PIC discarded all TCS items. EHS advised not to use the WIC until it is serviced. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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