PALOS TACOS, LLC

High Priority - Food received from unapproved source/no invoice provided to verify source. See Stop Sale. Operator is selling fresh eggs brought in from home. Admin Complaint

High Priority - Raw animal food stored over canned/bottled drinks. Raw eggs over sodas in front cooler. Employee moved Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. 5 dozen raw shelled eggs

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Purple cutting board is heavily stained. Advised to discard Corrective Action Taken

Intermediate - No soap provided at handwash sink. Front counter hand sink. Soap was put in place Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table next to grill

Basic - Food stored on floor. Mayo at front counter Salad in dry storage area

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front cooler Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw steak thawing on top of freezer in back room. Educated employee, advised to move to cooler or 3 bay sink under running water Corrective Action Taken Repeat Violation

High Priority - 1 Live, small flying insects found in kitchen

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded mozzarella observed at 51f in cooler overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mozzarella cheese in tall white refrigerator reading 51f. In cooler overnight. Manager discarded Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Ambient 56f. Tall white refrigerator. Observed cheese at 51f. Cooler is used to store produce. Advised to keep cheese in make table

Basic - Food stored on floor. Chicken in bucket under 3 bay sink thawing in standing water. Vinegar and Shortening on floor in dry storage

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler at front counter Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in bucket under 3 bay sink thawing in standing water. Bowl of chicken thawing in bowl on top of freezer in storage room. Advised to move to cooler or under running water Corrective Action Taken Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over tomatoes in reach in cooler. Advised employee to move eggs to bottom of cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reaching cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on canned corn in dry storage

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean containers above 3 bay are stacked wet

Basic - Light not functioning under hood system Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler in kitchen needs an ambient thermometer. 2 door glass cooler at front counter needs ambient cooler Repeat Violation

Basic - Single-service articles improperly stored. Box of lids and to go containers on floor being stored upon entry to kitchen

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked beef thawing in pan on counter. Advised to move to cooler or place under running water

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese found sitting out on counter at 70f for 30 minutes . Advised to move to cooler to chill.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Beans found at 97f cooling on counter wrapped in plastic. Rechecked 20 minutes later and still reading 97f. Advised to move to cooler to rapid cool. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Repeat Violation

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

Basic - Light not functioning. Hood lightbulb burned out

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

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Toxic substance/chemical improperly stored. Bottle ibuprofen on cooler Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Salsa Verde sitting out on the counter being cooled. Manager stated it has been in the process of cooling for 1 hour. Temperature reading 108F. Advised manager to put in smaller containers and move to cooler uncovered Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Repeat Violation

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. 2 new employees hired under 60 days, printed out form for manager to go over with employees and have them sign. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made yesterday in reach in cooler. Manager stated it would not be gone today.

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers and microwave handles

Basic - Dead roaches on premises. 1 dead roach near back door. Manager swept up and sanitized. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on steam table Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Black microwave Repeat Violation

Basic - Old labels stuck to food containers after cleaning.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Reading over 200+++. Showed operator proper amounts. Now reading 100 ppm Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using bleach, no test strips.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. Bag of onions Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Interior of white microwave has accumulation of black substance/grease/food debris.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts labeled for sale missing information

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on white upright cooler

Basic - Open dumpster lid. Shared with rest of plaza

Basic - Unnecessary items/unused equipment on the premises. Old smoker, wood and equipment stored in outside enclosure.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic utensils

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

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on floor, educated Corrected On-Site