TAQUITO EXPRESS

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: OBSERVED metal food pans stored stacked wet on the overhead dish rack. CA: 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; and (ii) Covered or inverted COS: pans separated and discusse dith PIC

Physical facilities installed, maintained, and clean — Inspector Note: OBSERVATION: wall under the 3 compartment sink has black build-up. Coving near the 3 compartment sink is not in place. CA: (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Food separated and protected — Inspector Note: OBSERVATION: Large container of raw pooled eggs stored above portioned salsa in the small front cooler. CA: Foods shall be stored and separated based on the food item's minimum internal cook temperature to prevent cross contamination. Ready-to-eat foods shall be stored above raw animal products and raw animals products shall be stored so that food items with higher minimum internal cook temperatures are stored below foods with lower minimum internal cook temperatures COS PIC relocated the eggs to the bottom right side of the cooler.