EL TACO VELOZ

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed pink and brown organic buildup on the interior roof surface of the ice machine. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with PIC to burn/discard ice and sanitize unit before reusing.

Proper cold holding temperatures — Inspector Note: Observed cut tomatoes, shredded cheese, and cut lettuce stored in the prep top coolers above the required cold holding temperature of 41°F. The temperatures recorded were 46°F, 44°F, and 45°F, respectively. Also observed a large pan of refried beans stored in the walk-in cooler at a temperature of 51°F. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC stated that the tomatoes, lettuce, and shredded cheese had been prepared earlier at approximately 10:00 a.m. Therefore, all items were placed on ice for rapid cooling. The refried beans, which had been prepared the previous day, were voluntarily discarded.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed prep top cooler in main kitchen with an ambient temperature of 44 degrees Fahrenheit. Good Repair & Proper Adjustment (C) (6) Maintenance and Operation. (a) Good Repair and Proper Adjustment. 1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Discussed with PIC that cold holding equipment must be capable of maintaining food temperatures at 41°F or below. Lower temperatures or have repaired or a service order by 11/20.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed a ladle used to scoop refried beans stored on the prep table near the refried beans, with visible food debris remaining on the utensil. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC instructed food service employee to wash utensils. Discussed with PIC ways in which to properly store between use utensils properly.