TACO FACTORY, THE

Food separated and protected — Inspector Note: Observed raw shelled eggs stored above 2 containers of rice in the glass reach in cooler; raw beef and raw chicken (directly on top of cooked beef container) stored above raw beef in the door reach in all in the main kitchen. CA: Food separated from contamination by 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 COS: Partially cooked chicken and cooked beef discarded. Raw eggs placed beside the rice.

Proper cold holding temperatures — Inspector Note: Observed cold held TCS foods in the reach in cooler, drawer reach in cooler, and glass reach in cooler holding at temperatures above 41F.(see temperature entry) CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: No inspection report posted in the facility. CA: 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. REQUIRED WITHIN 72 HOURS

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: No permit posted in facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers REQUIRED WITHIN 72 HOURS

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed both prep top units with water pooled in the base of the unit in the main kitchen. CA: Equipment shall be maintained in a state of repair. COS: Unit doors closed and water removed.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No chlorine sanitizer test measuring device available to test dish washer and sanitizer solution. CA: Chlorine test measuring device required. REQUIRED WITHIN 72 HOURS

Nonfood-contact surfaces clean — Inspector Note: Observed base of the reach in drawers, not in use, with an accumulation of food and water in the bottom in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: The base of the unit cleaned.

Hands clean and properly washed — Inspector Note: Observed food employees use their phones, sweep the kitchen floor then touch food containers and utensils in the kitchen without washing their hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: PIC informed of when to wash hands and they began to wash when required.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed a container with a slice of watermelon and two water bottles on the prep table and prep sink in the main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Items discarded

Food separated and protected — Inspector Note: Observed raw shelled eggs stored above 3 containers of rice in the glass reach in cooler; raw ground beef, raw beef, and raw chicken stored above mushrooms, jalapenos, and cilantro in the 2 door reach in all in the main kitchen. CA: Food separated from contamination by 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 COS: Raw proteins placed on the bottom shelf and eggs placed beside the rice.

Food stored covered — Inspector Note: Observed the far prep top cooler open with lettuce, queso cheese, parmesan, cilantro and onions uncovered; tortilla bowls stored in a cardboard box on the shelf uncovered; bag of sugar and container of paprika in the back food storage uncovered; and oil in a pot beside the flat grill uncovered all in the main kitchen. CA: Food must be maintained covered to prevent the possibility of contamination. COS: All foods covered.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed ice machine with black mold on the internal top shield; food containers stored as clean and stacked on the shelf with food debris stuck on; tortilla bowls stored directly in a cardboard food box all in the main kitchen. Observed 2 shake blenders behind the bar in the front food service with food encrusted on the food contact portions. CA: Food contact surfaces must be maintained clean to sight and touch. MUST CLEAN ICE MACHINE WITHIN 10 DAYS; TORTILLA BOWLS PLACED IN A FOOD STORAGE CONTAINER; DISHES PLACED AT THE 3 COMPARTMENT SINK and washed in the dishwasher.

Proper cold holding temperatures — Inspector Note: Observed cold held TCS foods in the both prep top coolers holding at temperatures between 49F to 45F.(see temperature entry) CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded. Shredded Queso cooled to 40F.

Proper hot holding temperatures — Inspector Note: Observed rice in the bain hot holding at 54F beside the grill/fryer. CA: TCS hot held food must be maintained at 135F or above. COS: Reheated to 175F

Proper date marking and disposition — Inspector Note: No date on salsa (squirt bottles and large bins) stored in prep top coolers and under counter reach in cooler ;and rice stored in the glass reach in cooler all in the main kitchen prepared more than 24 hours; Green salsa and regular salsa in the reachin cooler behind the bar, front food service, dated 7/11-7/21. CA: (TCS)Time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Salsa was labeled 7/11 and rice labeled 7/13. Salsa at the bar dated to end 7/18

Approved thawing methods used — Inspector Note: Observed beef thawing on the counter near the dishwasher. CA: food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours. COS: Beef placed in the sink under running water.

Management knowledge, responsibilities, reporting — Inspector Note: There is no verifiable manner that the employees are informed of their responsibility to report information about their health as they relate to diseases that are transferrable through food. CA: 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 COMPLIANCE REQUIRED WITHIN 10 DAYS

Food stored covered — Inspector Note: Observed salt and achiote on a rack, bag of sugar in the far corner, oil on the table beside the flat grill, and mozzarella cheese in the drawer under the grill uncovered in the main kitchen. CA: Food must be maintained covered to prevent the possibility of contamination. COS: All foods covered

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes stacked as clean on the rack in the main kitchen with food stuck on; clean and dirty knives stored on a magnetic strip with food debris stuck on. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch COS: All food contact surfaces washed, rinsed, and sanitized.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes washed in the dishwasher with sanitizer dispensing at 0ppm chlorine. CA: Chlorine sanitizer must dispense at 50 to 100 PPM. COS: Sanitizer calibrated and chlorine is 50 to 100 ppm.

Proper cold holding temperatures — Inspector Note: Observed sour cream, lettuce, and mozzarella cheese in the two door reach in in the far corner at 51F, 47F, and 47F. Mozzarella in the grill drawer 56F. All in the main kitchen. CA: Cold hold TCS foods must be maintained at 41F or below. COS: Sour cream discarded. Lettuce and Cheese are 40-41F at 5:15PM.

Proper hot holding temperatures — Inspector Note: Observed rice and refried beans holding at temperatures of 63F to 113F. CA: TCS hot held food must be maintained at 135F or above. COS: Temperatures taken at 5:15 177F and 178F. -Food began reheating about 1 to 2 hours prior per employee.