TP - TACOS MEJOR STAND 152 AT TRUIST PARK

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed three door RIC with an ambient temperature of 50*F C/A Ambient air temperature, water pressure, and water temperature measuring devices shall be maintained in good repair and be accurate within the intended range of use. COS Facility has 72 hours to correct the violation

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the handsink next to the posted inspection at the front service area being blocked by a trashcan Observed employee rinsing a spoon in the handwashing sink at the front service area C/A . A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Trashcan was removed and the spoon was placed at the three compartment sink

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dirty knife stored on the wall with clean ones in the main kitchen C/A Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: knife was removed and placed at the three compartment sink to be washed

Physical facilities installed, maintained, and clean — Inspector Note: Observed floor heavily soiled with thick black residue throughout prep area and along front food service area. C/A: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Proper cold holding temperatures — Inspector Note: Observed corn salsa in hot box in main kitchen cold holding at 77F. C/A: All TCS food cold held must be maintained at 41F and below. COS: Food discarded.

Proper hot holding temperatures — Inspector Note: Observed queso hot holding at 109F in hot box in main kitchen. C/A: All TCS foods hot held must be maintained at 135F and above. COS: Food discarded.