Taqueria Don Sammy #2 (Base)

Inspector notes: Observed raw shelled eggs over a bulk containers of tomatillos near the back door and raw bacon stored over open bulk box of tomatoes near the reach in cooler near steamtable. Food shall be protected from cross contamination by: Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: fruits and vegetables. Person in charge rearranged the food items.

Inspector notes: Observed cooked time/temperature control for safety (TCS) meats (Chicken 108F, Beef 87F and BBQ Pork 91F) next to the grill not under temperature control nor being held on time as a public health control. Person in charge stated the food items were placed there few minutes prior to my arrival Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. Person in charge stated the food items were placed there few minutes prior to my arrival...

Inspector notes: Observed the person in charge not performing their duties to ensure all employees are notified of foodborne illnesses in transmissible manner. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Educate staff on foodborne illnesses.

Inspector notes: Observed no certified food safety manager certification posted at the facility. The original CFSM certificate shall be posted in public view in each food service establishment. An additional copy shall be retained on file at the food service establishment at all times, and shall be made available for inspection by the Health Authority. Post current CFSM.

Inspector notes: Observed utensils and other equipment stored inside the hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed the items from the hand sink

Inspector notes: Observed open containers of sliced deli meats and hot dogs inside the reach in cooler not datemarked. refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1. Person in charge datemarked the containers.

Inspector notes: Person in charge could not provide documentation that all employees are aware of foodborne illness in a verifable way. All of the employee's health documents were blank. The permit holder shall require food employees and conditional employees to report to the CFSM and 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 CFSM and 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. Provided person in charge with an...

Inspector notes: Observed the person in charge not performing their duties to ensure time/temperature control for safety are being held at the recommended temperatures. Employees are properly cooking, cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness. Train entire staff on proper food handling procedures.

Inspector notes: Observed wet cloths sitting on the countertop. Cloths in-use for wiping counters and other equipment surfaces shall be: Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n). Person in charge removed the cloths to be placed in a sanitizer bucket.