TACOS TORTILLAS Y MAS

Food properly labeled; original container — Inspector Note: Observed seasoning container without label under grill in front service area. Observed raw shelled eggs stored in cheese dip container without label in Prep Top Cooler Bottom in front service area. Observed meats and pico de gallo without label in reach in cooler in main kitchen area. CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer buckets on front line testing at 0ppm. CA: 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). COS: Employee remade buckets. Tested at 100ppm.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Food permit was not observed posted in facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Recent inspection report was not observed posted in facility. CA: 1. 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.

Certified Food Protection Manager — Inspector Note: ServSafe was not observed posted or in records while onsite. According to DHD record previous ServSafe expired in November of 2025. Facility Owner does not have current ServSafe certification. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink without drying provision next to 3 compartment sink in main kitchen area. CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Owner stocked paper towels dispenser.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand sink without soap next to 3 compartment sink in main kitchen area. CA: Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: Owner restocked soap.

Wiping cloths: properly used and stored — Inspector Note: Observed sanitizer bucket under countertop in front food service area with a chlorine concentration over 200ppm. CA: 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). COS: Sanitizer bucket was remade to 50 ppm chlorine.

Proper cold holding temperatures — Inspector Note: Observed in-house made green and red salsa cold holding on countertop at 61F on front food service countertop. Observed in-house made green and red salsa cold holding at 44F in cooler in main kitchen. CA: All TCS food cold holding shall be maintained at 41F or below. COS: items were discarded.

Proper date marking and disposition — Inspector Note: Observed multiple items in 3-door reach in cooler in main kitchen with prep dates that would be past 7-day shelf life. Upon discussion with PIC, EHS determined that items were incorrectly labeled and missing a thaw and use by date. -Cocinita 9/27 -First Chorizo 9/2 -Second Chorizo 9/22 -Rice 9/24 -First Asada 9/30 -Second Asada 9/22 -Third Asada 9/30 -Milanesa de res 9/29 -Carnes de empanada 9/5 -Fourth Asada 9/30 CA: All TCS foods need to be date marked with the day they are made, the day they are thawed if frozen, and the use-by date to ensure a 7-day shelf life. Owner said items were taken out of the freezer on 10/9 and did not want to discard them.