MAIN STREET TACOS

Violations (14)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no written documentation on any vomiting and diarreal events.Corrective Actions: Ensure to have a written procedure on vomiting and diarreal events. ( what is done with the near by food, what is done with the equipment? )

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed employee drinks stored on food preparation tables at the time of inspection.Corrective Actions: Person in charge removed all employee drinks from the prep tables and was educated on the potential contaminations.

• 13

  Food in good condition, safe and unadulterated

  Observed raw pork stored in the reaching cooler above french fries.Corrective Actions: Person in charged rearranged the French fries above the raw pork stored in the reach in cooler.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed what appears to be a collection of metal and food debris on the can opener blade. *Observed deep grooves and gashes in the cutting boards on the prep cooler.Corrective Actions: Ensure to wash, rinse and sanitize the can opener blade to maintain a clean surface to sight and touch. * Ensure to resurface or replaced cutting board on the prep line cooler for a smooth and easily cleanable surface.

• 20

  Proper cooling time and temperatures

  Observe no timestamp or documentation on rice being cooled . Corrective Actions: Ensure when cooling food items at the cooling process starts at 135°F In from 135°F to 70°F, two hours and 70°F to 41°F you have four hours for a total of six hours cooling.

• 22

  Proper cold holding temperatures

  Observed lettuce sitting on prep tables at the at 60*F Corrective Actions: person in charge had put the lettuce in the freezer to rapidly cool the lettuce to 41*F or below.

• 28

  Toxic substances properly identified, stored, used

  Observed un labeled chemical bottles stored near the three compartment sink.Corrective Actions: Ensure to label chemical bottles so it is easily identified.

• 29

  Compliance with variance/specialized process / HACCP

  Observe no written, has a plan for reduced oxygen, vacuum sealed, packaged meats. Establishment shall develop in maintain an approved house of plan for all vacuum sealed meat.Corrective Actions: Person in charge was informed that backing packaging of meat requires a written HACCP plan.

• 36

  Thermometers provided and accurate

  Observed broken internal thermometer in the reaching cooler reading over 100°F the internal temperature was 41°F.Corrective Actions: Person in charge removed broken internal thermometer, and was replaced with a new thermometer.

• 37

  Food properly labeled; original container

  Observed bulk food items lackimg required labels.Corrective Actions: Ensure to label all bulk food items.

• 38

  Insects, rodents and animals not present

  Observed several flies in the kitchen area lame on food contact surfaces.Corrective Actions: Ensure to contact a professional pest control to help maintain and prevent flies.

• 39

  Contamination prevented during food preparation, storage and display

  Observed a box of peppers stored directly on the floor in the walk-in coolerCorrective Actions: Ensure to store all food items at least 6 inches or higher above the ground.

• 41

  Wiping cloths; properly used and stored

  Observed soiled, white and cloth stored on the prep line cooler cutting board Food contact surface.Corrective Actions: Person in charge remove the wiping cloth and was placed in a sanitizer solution bucket.

• 43

  In-use utensils; properly stored

  Observed spoon handle and direct contact with the rice. Observed no scoops with handles stored in bulk containers.Corrective Actions: Ensure to have scoop with handles stored up and out of contact with the food item.