Taqueria Y Cenaduria Sevillas #3

Inspector's notes

Observed the following ready-to-eat(RTE) foods with no date mark: Green salsa, red salsa, and cooked birria. Per PIC, the items were made one day prior to inspection. Discussed date-marking procedures with PIC. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of chaffing fluid on metal wire shelf stored directly above an in-use steam table actively hot-holding food. Discussed proper chemical storage with PIC. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs being stored over RTE foods such as mayonnaise in the walk in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the plumbing downstream of the handwashing sink located near the grill not being connected and dumping the water on the floor. Person in charge was able to get a plumber out and repair it. All plumbing must be maintained in good repair at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at rear handwashing sink. The manager then provided paper towels. Ensure there are always paper towels at all handwashing sinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

A bag of raw beef was thawing in the food-prep sink, but without being under cold running water. It was still mostly frozen. The manager then put the meat in a container with a lot of ice and cold water, and then put it back in the sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was an uncovered bowl with a spoon with oil and spices. It was on the countertop intended for customers to self-serve the salsa. The salsa must be kept covered. The manager then removed the salsa and stated that they would give small to-go cups for the customers upon request. Corrective Action: Corrected at time of inspection.

Inspector's notes

The was a knife stored in the crack between two tables. The manager then had the knife properly washed, and will store it on top of the cutting board. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand soap available at the hand sink in the restroom. The batteries to the pump have ran out and the pump was inoperable. Informed PIC that hand sinks need to be supplied with hand soap at all times. PIC provided hand soap at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food items being cold held in the top of the cold holding unit and underneath with internal temperatures ranging 47*F-50*F. The improperly cold held items include ham, diced tomatoes, shredded lettuce, cooked chicken, cooked beef, raw bacon, and bacon wrapped hot dogs. The ambient air temperature of the unit is 47.8*F, measured using min/max thermometer. PIC informed that these food items had been placed in the unit 3 hours prior. Instructed PIC to move the items into the reach in refrigerator to rapidly cool back down to 41*F or below. PIC moved the items to an alternate refrigeration unit. PIC agreed to not to use the unit for TCS food until it is able to hold them at 41*F or below. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.