Tarahumata Mexican Grill & Tequila Bar

Nonfood-contact surfaces clean — Inspector Note: Observed shelves in the kitchen needed cleaning of food debris. (CA) Advised the PIC to clean the shelves more frequently. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor and ceiling in the kitchen needed cleaning and repair. (CA) Advised the PIC that the floor and ceiling in the kitchen needed cleaning and repair. All physical facilities shall be maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sinks in the kitchen did not have any paper towels available. (CA) Advised the PIC that paper towels must be provided at each hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels; Pf

Proper date marking and disposition — Inspector Note: Observed foods stored in the WIC without labeling and date marking. (CA) Advised the PIC that foods must be labeled and date marked when held over 24 Hrs. food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the most recent inspection report was not posted. (CA) Advised the PIC to post the report within fifteen feet of the front door. 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.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods in the WIC with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept at 41F or lower. 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

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed at the kitchen hand sink that no paper towels were available. (CA) Advised the PIC that paper towels will be provided at each hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf

Proper cold holding temperatures — Inspector Note: Observed several TCS foods with internal temps above 41F. (CA) Advised the PIC that TCS foods must be kept with internal temps at or below 41F. 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