Mr. Taco

Wiping cloths: properly used and stored — Inspector Note: Observed kitchen staff reusing soiled wiping cloths without properly sanitizing them between uses. COS/CA: PIC placed all wiping cloths in sanitizer buckets with the sanitizer and will ensure wiping cloths are stored in sanitizer between uses. 2. 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); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed no sign for handwashing in both restrooms. CA: Advised PIC to obtain the sign for both bathrooms. Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees

Food in good condition, safe, and unadulterated — Inspector Note: Observed multiple dented cans stored on the dry storage rack. COS: PIC voluntarily discarded all dented cans. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food in good condition, safe, and unadulterated — Inspector Note: Observed spoiled ready to eat (RTE) prepped celery stored in the walk-in cooler. COS: PIC discarded the spoiled celery. 1) Condition. Food shall be safe, unadulterated, and honestly presented. P

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black mold-like substance buildup on the bar soda gun nozzle at the front bar. COS: PIC cleaned and sanitized the bar gun. 7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the dishwasher not effectively sanitizing dishes, with a sanitizer concentration of 0ppm. Dishwashing machines must sanitize utensils and equipment at the required sanitizing level. COS/CA: PIC will have the dishwasher serviced, discontinue its use until repaired, and wash, rinse, and sanitize all dishes in the three-compartment sink using the proper sanitizer concentration. n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P,