TACO WORKS

High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of roasted peppers, one 6lb can of corn, one 6lb can of beans, one 6lb can of salsa dented. Operator separated cans to be returned to distributor. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw shell eggs stored over packages of bread in walk in cooler. Operator placed raw eggs on bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense salsa. Operator removed cup. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knives. Corrected On-Site Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed precooked rice date marked 08/07/25 in walk in cooler. Stop Sale. Operator discarded rice. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris/grease on can opener, grill and flat grill in kitchen

Intermediate - Observed no hot water on right side of three compartment sink.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded employee beverage. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floor soiled/has accumulation of debris/grease underneath fryers.

Basic - Food not stored at least 6 inches off of the floor. Flour/sugar/salt bin. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site

Basic - Interior roof of microwave oven has accumulation of food debris.

Basic - Open dumpster lid.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm.

Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/bin. Operator labeled container. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with single service straws at front counter. Operator removed spray bottle. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured at front counter.

Basic - Floor soiled/has accumulation of food debris in walk-in cooler and under cooking equipments.

Basic - In-use tong stored on equipment door handle between uses at cooked line. Operator removed tong. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Provided operator handwashing sign. Corrective Action Taken

Basic - Single-service articles not stored inverted or protected from contamination at prep area. Operator stored inverted. Corrected On-Site

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license on 12/01/24. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees near by dish machine. Warning - From follow-up inspection 2024-12-09: Time Extended

Basic - Ceiling tile missing. Observed ceiling tile missing in cashier station

Basic - Current Hotel and Restaurant license not displayed. Observed old license on display, not new one.

Basic - Equipment in poor repair. Observed gaskets through out kitchen with food debris on them.

Basic - Open dumpster lid.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler raw shell eggs are stored over pico de gallo. Operator moved the eggs to proper storage order. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Operator adjusted the sanitizer, chlorine sanitizer bucket 50ppm. Corrected On-Site

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. Inspector provided with the employee reporting agreement. Employees began reading and signing the agreements. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by cooks line. Operator replenished sink with paper towels Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand sink is only at 81 F

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee backpacks stored under food prep tables. Operator moved out of kitchen area. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer only reaching to 25ppm. Operator set up three compartment sink. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed fish at 60°F cold holding, beef at 59°F cold holding at reach in cooler next to hand wash sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish at 60°F cold holding, beef at 59°F cold holding next to hand wash sink.

Intermediate - Clam/mussel/oyster tags not marked with last date served.