Taco Pete

Nonfood-contact surfaces clean — Inspector Note: Observed reach in cooler gaskets soiled with mold like substance at lowboy reach in cooler across from cookline in kitchen. CA: Operator instructed employee to clean/sanitize gaskets during inspection. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed trash bags and debris on ground within dumpster enclosure. CA: Team member removed trash debris from ground during inspection. 511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

Food stored covered — Inspector Note: Observed container of ground beef uncovered in cooler. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination; PIC was advised to cover food item.

Proper cold holding temperatures — Inspector Note: Observed failure to maintain food cold holding temperatures at 41 degrees or below. (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 lowered the temperature of cold holding unit to rapidly cool food items.