El Mr. Taco

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the prep top cooler at the front-food service area with an ambient temperature of 51.8F. Equipment shall be maintained in a state of repair according to subsections (1) and (2) of this Rule. Stated to PIC to have unit serviced.

Plumbing installed; proper backflow devices — Inspector Note: Observed active leak at the mop sink's faucet in the main kitchen. A plumbing system shall be repaired according to law and maintained in good repair. Stated to PIC to repair leak at the mop sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed microwavable with stains on interior food contact surface in need of cleaning. Equipment food contact surfaces shall be cleaned at a frequency specified by the manufacturer.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods at the front-food service prep top cooler (cut tomato, cut lettuce, shredded cheese, Pico de Gallo, and guacamole (tomato-based)) cold holding in the temperature danger zone above 41 degrees F. Also observed 1 container of sour cream on the main kitchen's prep table cold holding in the temperature danger zone above 41 degrees F. TCS foods shall properly cold hold at 41 degrees F. or below. COS: PIC placed container of sour cream in the main kitchen's WIC and items from the PTC to the front food-service RIC for proper cooling.

Wiping cloths: properly used and stored — Inspector Note: Observed multiple chemical sanitization buckets (1 & 2) at 0 ppm Cl. 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). State to PIC to increase to sanitization concentration of chemical buckets to 50-100 ppm Cl.

Physical facilities installed, maintained, and clean — Inspector Note: Observed absorbent ceiling tiles in the men's and women's restroom. Nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, warewashing areas, toilet rooms, mobile food service unit servicing areas, and areas subject to flushing or spray cleaning methods. Stated to PIC to replace ceiling tiles with nonabsorbent ceiling tiles.

Adequate ventilation and lighting; designated areas used — Inspector Note: Upon arrival, Observed multiple employee cellphones on prep counter at time of inspection. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. Stated to PIC to place all personal belongings in a designated area.

Certified Food Protection Manager — Inspector Note: Observed CFSM certificate not posted in public view. Stated to PIC to obtain CFSM certificate and post in public view. The original CFSM certificate shall be posted in public view in each food service establishment. COS: PIC placed CFSM certificate in public view.

Management knowledge, responsibilities, reporting — Inspector Note: Observed no employee health reporting at time of inspection, upon request. 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. Stated to PIC to obtain and produce agreement forms to the Health Authority upon request.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no handsink at front-food service prep area. A food service establishment shall provide, a number of handwashing sinks necessary for convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than one handwashing sink or fewer number of handwashing sinks required by law. Stated to PIC to install hand sink at the front food-service area.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit/fecal response, upon request. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment 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. Stated to PIC to obtain procedures to respond to vomit/fecal events and maintain on site.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed multiple microwaves with stains on interior food contact surface in need of cleaning. Equipment food-contact surfaces and utensils shall be cleaned: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: Had PIC clean at time of inspection.