TAQUERIA Y HOT DOGS ZAHID

Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

3-502.11 A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY as specified in § 8-103.10 and under § 8-103.11 before: (G) Preparing FOOD by another method that is determined by the REGULATORY AUTHORITY to require a VARIANCE; or Observed a roaster at the rear of the facility. PIC stated they use the roaster to roast chilies and tomatoes for their salsa.

Conformance with Approved Procedures

Clean-up of Vomiting and Diarrheal Events

2-501.11 Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have 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. 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.

Employee Health

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;

Employee Health

In-use utensils; properly stored

3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). Ice cream chest freezer Observed scoops sitting in a metal container in room-temperature water. Person in Charge stated the scoops were being used for the ice cream. Observed facility does not have an ice creamer dipper well device installed.

Proper Use of Utensils

Time as a Public Health Control: procedures and records

3-501.19 (A) Except as specified under (D) of this section, if time without temperature control is used as the public health control for a working supply of TIME/TEMPERATURE CONTROL FOR SAFETY FOOD before cooking, or for READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance, maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with § 3-501.14 for FOOD that is prepared, cooked, and refrigerated before time is used as a public health control. Salsa bar Observed salsas in the bar were above 41 F. PIC stated the facility changes out the salsas every four hours but does not keep a log.

Time Temperature Control for Safety Food (TCS Food)

Certified Food Protection Manager

2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Observed facility did not have a copy of a current Certified Food Protection Manager certificate posted in the facility. Person in Charge stated she had one but it was not at the facility.

Supervision

In-use utensils; properly stored

3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (A) Except as specified under (B) of this section, in the FOOD with their handles above the top of the FOOD and the container; Shaved ice container Observed the scoop used to scoop ice for drinks was fully laying in the ice.

Proper Use of Utensils