Tacos Y Mariscos La Phoenikera

Inspector notes: Observed an employee that was working with food with gloved hands. The employee was then observed removing their gloves and then rinsing their hands off in a prep sink without any soap. They were observed grabbing new gloves to begin food prep. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed a large, deep (at least 6 inches) plastic container of cooked and cooling rice on a countertop that had been cooked and began cooling approximately 1 hour prior to the temperature assessment. The internal temperature of the cooling rice was around 104°F as measured using a probe thermometer. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Discussed with person in charge to consider using ice baths to cool, dense, moist foods such as rice, meat or beans