TAKKO KOREAN TAQUERIA

High Priority - Operating with an expired Division of Hotels and Restaurants license, 6/1/24.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee crack raw eggs and then attempt to touch tortilla shells, no hand wash or glove change. Educated employee on cross contamination potential.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table near can opener. GM removed drink during inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored directly on ice machine. GM stored in clean pan. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water 81F. GM replaced water 135F, Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave with food debris. GM cleaned during inspection. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed lids stored upright, server's area. Manger stored properly. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep table. GM stored cloth in bucket. Corrected On-Site

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sesame oil stored in commercial chemical spray bottle. Manger disposed of sesame oil. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to sauces( chipotle aioli, apricot glaze) in walk in cooler.

Intermediate - No soap provided at handwash sink. Observed no soap at either hand wash sinks, front counter area.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean plates not stored inverted, front line. Manager stored properly. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup on prep area near cookies. Manager removed cup. Corrected On-Site

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on fryer basket. Manager removed tongs. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in water at 70F, manager replaced water 135F or above. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef to read at 121 F at 2:20pm. Per employee beef was placed out at 11am. Manager discarded beef.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef to read at 121 F at 2:20 pm. Per employee beef was placed out at 11am. Manager discarded beef. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in shallow pans across from dry storage. Repeat Violation

Basic - Food stored on floor. Observed cooking oil stored on floor left of fryers. Manager removed oil from the floor. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoops stored in water reading at 68 F.

Basic - Stored food not covered. Observed avocados stored in walk in freezer uncovered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed flour unlabeled on dry storage rack.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black substance on mental panel inside ice machine right of prep sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting in shallow pans across from three compartment sink.

Basic - Stored food not covered. Observed avocados in walk in freezer uncovered.