La Raza Mf Taqueria

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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

Inspector notes: 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.

Inspector notes: Facility has an unpaid balance for food service permit.

Inspector notes: 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.

Inspector notes: Observed TCS foods cold holding above 41F in the prep top cooler and small reach in cooler. CA: Advised all TCS foods shall be maintained at 41F or below.COS: Salsas, carnitas, beans were voluntarily discarded. Cut lettuce, cheese, and sliced tomatoes were relocated to reach in cooler. See tempt(log).

Inspector notes: Observed TCS foods hot holding above 135F in steam table, corn and nacho cheese. CA: Advised to maintain TCS foods at 135F or above. CA: Advised to reheat TCS foods to a minimum of 165F for hot holding in steam table. Advised to discard corn and nacho cheese. COS: TCS food reheated from steam table. Corn and nacho cheese were voluntarily discarded.

Inspector notes: Observed hand sink of the main kitchen with no hot water due to knob being lose. CA: Advised to repair immediately. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

Inspector notes: Upon arrival, observed a small metal container with an ice cream scoop directly located in the basin of the hand sink of dessert area.CA:handwashing sink shall be maintained so that it is accessible at all times for employee use. 2. A handwashing facility may not be used for purposes other than handwashing.COS: FOod employee relocated utensils to be washed, rinsed and sanitized.

Inspector notes: Upon arrival, observed no hand drying provision at the hand sink by the dessert area.CA: Advised to place paper towel. COS: Napkins were provided.

Inspector notes: Observed knob loose for hot water at the hand sink in the main kitchen. CA: Advised to repair immediately.