Taco Mac

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed employee washing hands at the vegetable sink. CA: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: Employee washed hands in the hand washing sink.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed hand washing sink with leg press blocked by a trash can. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC removed trash can.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed several food contact surfaces stored clean unclean. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC placed unclean items in the sink to be re-washed and sanitized.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods held above 41F, see * in temperature log. CA: 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. COS: PIC placed TCS food items holding above 41F on ice to cool to 41F or below.

Personal cleanliness — Inspector Note: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed one food worker preparing individual portions of sour cream without a hair restraint worn. COS: Food worker obtained a hair restraint , washed hands and donned new gloves.

Washing fruits and vegetables — Inspector Note: Ready-to-eat food such as potatoes, soups, chili, sauces, etc., may be thawed, rehydrated, or cooled after cooking in the sink if the sink is cleaned and sanitized before ready to eat food is placed in the sink and again before washing whole, raw fruits and vegetables. This does not apply to ready to eat food that is served as raw or undercooked animal foods. Observed food worker preparing on 5 gallon container of Ready to eat Salsa in meat sink. COS: PIC removed said food item to food prep table.

Physical facilities installed, maintained, and clean — Inspector Note: Maintenance and Operation. Good Repair. All physical facilities shall be maintained in good repair. Cleaning, Frequency and Restrictions. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Observed an accumulation of grease on floor and walls under and behind deep fryers, an accumulation of old food particles and debris on floor under and behind cold holding equipment all in the main food prep area on kitchen. PIC was advised on having a frequent cleaning schedule to avoid accumulation at said areas and to have said areas cleaned and email to inspection by 11/18/25.

Insects, rodents, and animals not present — Inspector Note: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:1. Routinely inspecting incoming shipments of food and supplies;2. Routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Observed fruit flies at ice bin in bar area. Additionally , floor and floor drains in said area was observed with standing water and old food particles respectively. PIC was advised to have said area washed , rinsed and sanitized and to contact their pest control company and email invoice and pictures to inspector by 11/18/2025.

Proper cold holding temperatures — Inspector Note: 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. Observed sour cream tested at 44F, chopped Lettuce, tested at 45F, Sliced tomato tested at 47F and Crumbled cheese tested at 50F in top area of prep top cooler #4 opposite flat grill in kitchen. As per PIC food has been in said unit for 1 hour and 45 mins prior to inspection. COS: PIC voluntarily discarded said food items. PIC was also educated on using time as a Public Health Control method as unit was observed operating without a covered lid.