SENOR TACO SUWANEE scored 48; newer inspection records 85

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
2. 02

   Employee health reporting

   Item 2-2A ↗

   PIC (Person in Charge) could not demonstrate awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on the employee health policy.

   Inspector’s full note +

   Code .03(1)(c)2,3,17

   PIC (Person in Charge) could not demonstrate awareness of the employee health policy. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC was educated on the employee health policy.

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
3. 03

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   Observed facility without adequate bleach for vomit/diarrhea kit and procedures. A food establishment shall have written 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 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. (Pf)

   Inspector’s full note +

   Code .03(6)

   Observed facility without adequate bleach for vomit/diarrhea kit and procedures. A food establishment shall have written 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 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. (Pf)

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
4. 04

   Food condition

   Item 3-1C ↗

   Observed multiple dented cans on the can storage shelf. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC discarded the dented cans.

   Inspector’s full note +

   Code .04(1)

   Observed multiple dented cans on the can storage shelf. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: PIC discarded the dented cans.

   Official report · Item 3-1C ↗
   No correction or repeat marker recorded.
5. 05

   Required food-source records

   Item 3-1D ↗

   Observed facility without parasite destruction letter from supplier providing shrimp for raw/undercooked ceviche. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

   Inspector’s full note +

   Code .04(5)(g)

   Observed facility without parasite destruction letter from supplier providing shrimp for raw/undercooked ceviche. If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under Rule .04(5)(f) may substitute for the records specified under paragraph 1 of Rule .04(5)(g). (Pf)

   Official report · Item 3-1D ↗
   No correction or repeat marker recorded.
6. 06

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw chicken above raw beef, raw chicken above raw octopus, raw octopus above vegetables, and raw fish above RTE (ready to eat) sauce in the walk-in freezer. All items were removed from the original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV)…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw chicken above raw beef, raw chicken above raw octopus, raw octopus above vegetables, and raw fish above RTE (ready to eat) sauce in the walk-in freezer. All items were removed from the original packaging. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Employee reorganized the items to follow proper separation protection guidelines.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
7. 07

   Cold holding

   Item 6-1A ↗

   Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

   Inspector’s full note +

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded the food items.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
8. 08

   Cooling time and temperature

   Item 6-1C ↗

   Observed multiple cooked time/temperature control for safety foods not cooled from 135F to 70F within 2 hours (see temp log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Employee discarded the food items.

   Inspector’s full note +

   Code .04(6)(d)

   Observed multiple cooked time/temperature control for safety foods not cooled from 135F to 70F within 2 hours (see temp log). Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Employee discarded the food items.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
9. 09

   Date marking and disposition

   Item 6-2 ↗

   Observed multiple time/temperature control for safety foods cold-holding in the facility past the 7 day datemark. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Employee discarded the food items.

   Inspector’s full note +

   Code .04(6)(h)

   Observed multiple time/temperature control for safety foods cold-holding in the facility past the 7 day datemark. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Employee discarded the food items.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
10. 10

    Toxic substance storage and use

    Item 8-2B ↗

    Observed multiple butane lights/torches stored on or above prep surfaces. Also observed a chemical adhesive stored above clean cups. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved the items to the designated chemical storage area.

    Inspector’s full note +

    Code .07(6)(c)

    Observed multiple butane lights/torches stored on or above prep surfaces. Also observed a chemical adhesive stored above clean cups. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved the items to the designated chemical storage area.

    Official report · Item 8-2B ↗
    No correction or repeat marker recorded.
11. 11

    Cooling methods and equipment

    Item 11A ↗

    Observed improper cooling methods used to cool foods from 135 to 41F (large containers tightly packed with food and ice baths not properly made). Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Employee and PIC was educated on proper cooling methods.

    Inspector’s full note +

    Code .04(6)(e)

    Observed improper cooling methods used to cool foods from 135 to 41F (large containers tightly packed with food and ice baths not properly made). Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Employee and PIC was educated on proper cooling methods.

    Official report · Item 11A ↗
    No correction or repeat marker recorded.
12. 12

    Required permits and notices

    Item 13A ↗

    Observed most recent inspection report not displayed in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

    Inspector’s full note +

    Code .02(1)(d)

    Observed most recent inspection report not displayed in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C)

    Official report · Item 13A ↗
    No correction or repeat marker recorded.
13. 13

    Pest control

    Item 18 ↗

    Observed the kitchen back door propped open at the start of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Employee closed the back door.

    Inspector’s full note +

    Code .07(2)(m)

    Observed the kitchen back door propped open at the start of the inspection. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Employee closed the back door.

    Official report · Item 18 ↗
    No correction or repeat marker recorded.
14. 14

    Pest control

    Item 18 ↗

    Observed flies throughout the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

    Inspector’s full note +

    Code .07(5)(k)

    Observed flies throughout the kitchen prep area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C)

    Official report · Item 18 ↗
    No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.