TAQUERIA SOL

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooling: cooked pork 80 F, Per operator pork was cooked at 10:30 am and was left out on counter at room temperature to cool. Time tempted at 2:20 pm.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: mozzarella 50 F, birria meat (beef) 68 F, Per operator items were taken out 1 hour prior. Time temped at 2:45 pm. Operator put items in reach in freezer at time of inspection. To bring down to temperature. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling: cooked pork 80 F, Per operator pork was cooked at 10:30 am and was left out on counter at room temperature to cool. Time tempted at 2:20 pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. Multiple plastic containers blocking handwash sink. Operator removed at time of inspection. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

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. Operator has bottle of sanitizer that does not bear label to determine if sanitizer is for food contact surfaces. Operator bought correct sanitizer at time of inspection. Corrected On-Site Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, beef and multiple items in reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pot of juice in reach in cooler over food for establishment.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor soiled/has accumulation of debris. Floor under and next to grill.

Basic - Food stored on floor. Bulk beans on floor under grill.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and reach in freezers soiled.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour.