Hankook Taqueria

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed failure to properly air-dry food grade containers after washing and sanitizing. After cleaning and sanitizing, equipment and utensils Shall be air-dried or used after adequate draining before contact with food. COS Advised PIC how to properly air dry all food grade containers.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS items being held in the walk in cooler above 41F including queso, pork, carne asada, and pork. Also observed egg and mayo in the main kitchen PT stored above 41F. CA: PIC to allocate items to smaller containers and ice baths to encourage better cold holding.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed multiple shelves falling apart around facility. Observed gasket on freezer door broken and hanging. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. 2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. PIC will have these locations repaired.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS items being held in walk in cooler above 41F. Ambient inside walk in cooler 43F. 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. PIC discarded items. Advised placing new items on ice or in freezer until repairs can be made.