Food Inspections

UNO MAS TAQUERIA

Inpection Notes

Violation of Code: [511-6-1.03(5)(c)] Observed employee go from washing dishes and handling soiled equipment at the 3-compartment sink to handling cooked food and preparing plates to be served to customers. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single-use articles and: after handling spoiled equipment or utensils, before donning gloves to initiate a task that involves working with food, and after engaging in other activities that contaminate the hands. COS: Inspector explained to the PIC the importance of washing hands in between changing task, and changing gloves. PIC then explained and retrained employees on when to wash their hands. Corrected On-Site. New Violation. 2-2E Violation of Code: [511-6-1.03(6)] Observed no written vomit procedure or spill kit used to clean up vomit or diarrheal events. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service e establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: Inspector provided PIC with written vomit procedures in English and in Spanish and explained the importance of using an EPA regulated chemical to sanitize the area once the initial spill is cleaned up. Corrected On-Site. New Violation. 4-1A Violation of Code: [511-6-1.04(4)(c)] Observed raw chorizo stored in the same container as cooked whole chickens located in the walk-in cooler. Both items were stored in separate bags however the chorizo was located on top of the cooked chicken. Food should be stored based on final cooking temperature, and food shall be protected from cross contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: Due to possible contamination from juices, cooked chickens were discarded and raw chorizo was stored on a lower shelf. Corrected On-Site. New Violation. 6-2 Violation of Code: [511-6-1.04(6)(g)] Observed multiple TCS items: Salsa, cooked chicken, pico de gallo located in the walk-in cooler prepped days prior to the inspection on 1/11/19 without appropriate date labels at all. TCS foods must be datemarked when stored more than 24 hrs with the date of preparation and/or disposition not exceeding 7 days with the day of preparation counting as day 1. COS: PIC applied the appropriate datemark to the items. Corrected On-Site. New Violation.

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