TACOS & TORTAS

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed a score of "100 A" from 6.26.25 posted upon arrival. Current inspection at that time was a "75 C" from 3.16.26. 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. Had PIC discard the old inspection report and instructed to post this one once received (will be printed on-site).

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cooked rice, on steam table, stored inside a "Thank You" grocery bag. Observed cooked meat, in 2 drawer cooler, stored inside a "Thank You" grocery bag. CA: Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC removed rice from the thank you bag and placed in food grade container. Cooked meat was voluntarily discarded.

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris on floor in cooking area. CA: The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed light bulbs in hood above grill missing their protective shielding. CA: Light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. Replace missing light shields by 8.28.26.

Management knowledge, responsibilities, reporting — Inspector Note: Employee was unable to provide any verifiable proof that employees have been trained on 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. Copies of the employee health reporting agreement were on-site but not signed. 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.

Proper cold holding temperatures — Inspector Note: Observed sliced tomatoes and shredded lettuce cold holding at temperatures above 41F, located in the top of the prep top cooler. 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 or below or 135°F. COS: PIC discarded noted foods.

Wiping cloths: properly used and stored — Inspector Note: Observed multiple soiled wiping cloths sitting on prep surfaces during time of inspection. CA: Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n) COS: Employee made sanitizer solution (quat) and placed wiping cloths inside.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed cooked rice, on steam table, stored inside a "Thank You" grocery bag. CA:Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. COS: PIC removed rice from the thank you bag and placed in food grade container.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Upon asking the employee how they check their sanitizer concentration, they were not able to explain proper procedures and did not know where test strips were. CA: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Advised to locate test strips by end of day 3/16/26.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no person in charge (PIC) present during time of inspection. The employee present did not have knowledge of proper food safety procedures and was not the certified food safety manager (CFSM). Advised to have employee certified in food safety and/or to have PIC train employee on proper food safety protocols.

Hands clean and properly washed — Inspector Note: Observed employee take order at register, then don 1 glove, take their jacket off, then don the second glove and grab a handful or raw meat from the checf base and place it on the grill. 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; (ii) After using the toilet room; (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. COS: PIC removed gloves, washed hands, and donned clean gloves before continuing to work with food.

Management knowledge, responsibilities, reporting — Inspector Note: Employee was unable to provide any verifiable proof that employees have been trained on 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. They called another staff member who stated it was on the mobile unit, which is currently unpermitted. 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.

Toxic substances properly identified, stored, used — Inspector Note: Observed quat sanitizer bucket concentration made at over 400ppm. CA: Quat sanitizer solution shall be made at the concentration recommended by the manufacturer for food contact surfaces. COS: Employee re-made the sanitizer solution to 300ppm quat.