TAQUERIA BETEL CORP

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer on truck at time of inspection.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. License number not posted on exterior of vehicle.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign at hand sink.

Basic - Equipment in poor repair. Reach-in cooler gaskets torn.

Basic - Food stored on floor. Jugs of oil on floor. Operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris.

Basic - Utensils in poor condition. Spatula handle melted.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Live fly observed in cooking area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 6-1-2023.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese (46F - Cold Holding); chorizo sausage (52F - Cold Holding). Operator stated both items were placed in truck "yesterday" and voluntarily discarded.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with dark mold-like substance.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for three-compartment sink or sani-buckets available.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No Food Employee Reporting Agreement on site.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. No sanitizer for three compartment sink or sani-buckets. Operator retrieved bleach from off-site and placed on truck.