TAQUERIA MORELIA INC

Stop Sale issued due to food not being in a wholesome, sound condition. Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed shredded chicken, cooked lengua at reach in cooler near prep table next to microwave. Operator unable to determine time.

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shredded beef (45F - Cold Holding);sliced tomatoes (50F - Cold Holding) at reach in cooler across cook like,as per cook since the day prior.

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shredded beef (45F - Cold Holding); sliced tomatoes (50F - Cold Holding) at reach in cooler across cook like,as per cook since the day prior.

High Priority

Employee failed to wash hands before putting on gloves to initiate a task working with food. .

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. . Observed cook failed to washed hands after changing soiled gloves and put on new gloves to engage in food preparation. coached cook on proper procedures for changing gloves. **Repeat Violation**

High Priority

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shredded beef, ground beef , cooked chicken, cook tripa at reach in cooler near prep table across cook line, as per cook for less than 2 days. Advised operator to label products.

High Priority

Standing water in bottom of reach-in-cooler.

Basic - Standing water in bottom of reach-in-cooler. Observed at reach in cooler across cook line.

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed bags of cooked beef thawing at room temperature in the kitchen.

Basic

Non-pitting surface rust on food-contact equipment.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves near the triple sink.

Intermediate

Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed in the kitchen.

Basic

Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed shredded chicken, cooked lengua at reach in cooler near prep table next to microwave. Operator unable to determine time.

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored over preparation line across cook line.

Basic

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 30 seats at time of inspection.

Basic

Food stored on floor.

Basic - Food stored on floor. Observed a container of oil stored directly on floor at dry storage area across the bathrooms.

Basic

Single-service articles improperly stored.

Basic - Single-service articles improperly stored. Observed boxes of single service items stored directly on floor at dry storage area across the bathrooms.

Basic