TACO GIRO MEXICAN GRILL

Violations (5)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Facility does not have written documentation of an Employee Health Policy informing all food employees of their responsibility to notify the person in charge (PIC) of symptoms related to diseases transmissible through food.

  Employee Health

• 1f5537db-ee41-4435-893d-9163e989b075CriticalCorrected on site

  No bare hand contact with RTE foods or a pre-approved alternative procedure properly followed

  3-301.11 (B) Except when washing fruits and vegetables as specified under §3-302.15 or as specified in (D) and (E) of this section, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. Cook line Upon start of inspection, observed no orders being prepared. While talking with PIC about various processes and observing the cook line, orders came in and cook employees began preparing dishes. Observed both employees handle RTE foods with their bare hands (tortillas, cheese). The dishes were placed into the microwave; measured cheese stuffed tortilla with probe thermometer at 138F. Allowed time to observe if specific cooking/reheating temperatures were going to be measured; no further actions observed before service. Also noted that no prior handwashing was observed before the orders came in, and at least one of the employees was observed frequently wiping their hand(s) on their apron.

  Preventing Contamination by Hands

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. 1 door, glass beverage display cooler Observed a pan of single serve TCS salsas stored in this unit; salsas measured 65F. Several other non-TCS beverages are kept in this unit. PIC stated the salsas had been in the unit for about 3 hours. When PIC was informed about the temperatures, PIC pointed out the unit was freezing over; also observed duct tape on the door seals.

  Food Temperature Control

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (D) Eliminating harborage conditions. Outdoor areas behind kitchen Observed several areas on the perimeter of the building and storage sheds to have accumulation of old equipment and tools.

  Prevention of Food Contamination

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD­CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency specified under §§ 4-602.11 and 4-702.11; Make unit Observed knives being stored in the crevice between make units and tables on the cook line. Observed the areas between the equipment to have accumulation of debris.

  Proper Use of Utensils