TAQUERIA EL CARRIZAL
PASS W/ CONDITIONSMonday, July 11, 2011 at 3:35 PM
Violations Cited
03-3-501.16(A)
Cold Holding
The cooked red beans within the kitchen's two-door refrigerator were at 69 F. The beans must be properly cooled before placing them in the refrigerator. Once in the refrigerator the beans and all refrigerated foods must be maintained at 41 F or below.
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
A plastic bag containing beef or pork cuts was observed within a food preparation sink within the basement. The meat appeared to be thawing. Condensate from an unknown source was observed to drain into the sink and pool beside the exterior of the bag. The contents of the bag were observed to be dry. The meat was transferred into the walk-in for proper thawing.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
During the health inspection the potato slicer was observed within the hand sink. The slicer was removed during the inspection.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
06-3-501.13
PHF's Properly Thawed
Partially frozen shrimp were observed in a pan on top of the drain board. Frozen foods must be properly thawed (under refrigeration under running water etc). Thawing the shrimp at room temperature and within stagnant water is not a proper method. The shrimp were removed and placed under refrigeration to complete thawing.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
23-4-602.13
Non-Food Contact Surfaces Clean
The black drain pipe between the hand sink and three-basin sink should be cleaned. The area around the grease trap should be cleaned. The food cart should be cleaned and sanitized. Pieces of raw chicken were observed on the second shelf of the cart.
Why This Matters
INDIRECT CONTAMINATION: Dirty surfaces attract pests, harbor bacteria, and contaminate via contact or air movement. Dust from dirty shelves contains allergens affecting 32 million Americans. Grease accumulation creates slip hazards causing 25% of restaurant injuries.
Code Requirements
Non-food contact surfaces must be cleaned at frequency to prevent: Soil accumulation; Pest attraction; Contamination of food/food contact surfaces. Includes: Equipment exteriors; Shelving; Walls and ceilings; Light fixtures; Ventilation systems.
Corrective Actions
Deep clean all non-food contact surfaces; Create cleaning schedule with daily, weekly, monthly tasks; Assign cleaning zones to staff; Use degreaser for grease accumulation; Clean from top to bottom; Maintain cleaning log
38-6-202.11
Fixture's not properly shielded
The light bulb within the basement walk-in must have a proper light shield. The ownership stated that a shatter-proof light bulb would be installed today.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.