TACOS NUESTRO SABOR LLC

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bowl containing raw chicken stored on shelf directly above bowl containing raw beef in reach-in cooler. Manager moved the raw chicken to the bottom shelf during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top of refrigerated make-table: cheese (48F - Cold Holding). The cheese is stored in a bag on top of pans above the safe-load line in the top of the refrigerated make-table. Manager stated the cheese has been stored this way for approximately 30 minutes and moved it to the bottom portion of the cooler to cool to 41F. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Scraper stored down inside handwash sink. Inspector removed the scraper before washing hands. Corrected On-Site

Basic - Single-service articles improperly stored. Single-use foil and paper towels stored directly on floor at kitchen entrance. Manager removed both items from the floor during this inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower portion of she,f below service window soiled with dust and/or debris.

Basic - Single-service articles improperly stored. Wire rack co training single-use cups stored directly on floor. Manager placed all items on a shelf during this inspection. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. 1. Drying rack above three-compartment sink soiled with dust. 2. Floor near reach-in cooler soiled with grease. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor behind grill soiled with grease.

Basic - Food stored on floor. Plastic bottles of water stored directly on floor. Manager placed bottles on a shelf during this inspection. Corrected On-Site

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelving below grill rusted.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut raw beef stored inside grocery bag inside reach-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside make-table: shredded cheese (48F - Cold Holding). Bag of shredded cheese was stored above fill line on top of pans inside unit. Manager stated the cheese has been stored that way for two hours and placed the cheese inside another cooler to cool to 41F. Corrective Action Taken Repeat Violation Admin Complaint

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower shelf of prep tables in kitchen soiled with food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Container of raw chicken stored above container of raw pork inside reach-in cooler at cookline. Manager rearranged chicken and pork during this inspection. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Inside reach-in cooler at cookline: sour cream 48F. Manager stated the sour cream was placed into unit at 11am and has not been in use all day.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside reach-in cooler at cookline: sour cream 48F. Manager stated the sour cream was placed into unit at 11am and has not been in use all day. Stop sale issued.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In pan on stovetop at cookline: beef steak (113F - Hot Holding). Manager stated they have been holding it hot for approximately one hour and began reheating beef. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cookline washed hands in three-compartment sink. Manager had employee wash hands in handwash sink. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored inside handwash sink. Inspector removed dishes from handwash sink before washing hands.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator stated they wash dishes using quaternary tablets and provided inspector with chlorine test strips. No quaternary test strips available.

Basic - Single-service articles improperly stored. Two sleeves of takeout containers stored on floor beside reach-in cooler.

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.

Basic - Outer openings not protected with self-closing doors. Back door to food truck.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on side of reach-in freezer. Owner turned containers over. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above grill greasy.

Basic - Outer openings not protected with self-closing doors. Entrance to MFDV