Taqueria and Wings

Wiping cloths: properly used and stored — Inspector Note: Observed wet rags being used to wipe prep top stored on prep top and not inside a sanitizer solution. CA: PIC was informed that cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). COS: PIC prepared sani buckets to store the wet rags inside.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility without strips for chlorine sanitizer. CA: Discussed where to obtain test strips with the PIC. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed Microwave with inner glass window shattered. PIC advised all equipment shall be maintained in good repair. 511-6-1.05(6)(a) - Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. 3. Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate food when the container is opened.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Handwashing Sink used as chemical storage. PIC removed chemicals from handwashing sink, and advised to ensure designated handwashing sinks are used for handwashing only. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. 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 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed Handwashing Sink with no available hand drying provisions. PIC stocked handwashing sink with paper towels and advised to ensure hand drying provisions are readily available. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (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.P

Approved thawing methods used — Inspector Note: Observed raw beef thawing at room temperate on top of prep table in main kitchen. COS: PIC placed food item inside reach-in cooler. (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: (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;

Nonfood-contact surfaces clean — Inspector Note: Observed food debris on the outside of dishes stored clean near dish area. CA: Advsied PIC to clean to sight and touch. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.