TACOS SAN LUIS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shells of raw shell eggs stored on dry storage shelf over rice. Manager stated egg shells are for personal use and moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: Salsa 57F made yesterday. Reach in cooler possibly overfilled, Manager moved to freezer then salsa 52F 15 minutes later. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in make table soiled with food debris. Interior of reach in cooler soiled with food debris.

Intermediate - Handwash sink used for purposes other than handwashing. Cut potatoes stored in hand sink. Moved during this inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Manager added towels. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made yesterday morning with no date mark. Date added. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on shelf not inverted.

Basic - Cutting board has cut marks and is no longer cleanable. Deep grooves in board at make table.

Basic - Food not stored at least 6 inches off of the floor. Case of plastic water bottles on floor under shelves. Moved. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in small cooler under dry storage shelf.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crockpots and steam table soiled with food debris. Exterior of reach in make table soiled with food debris.

Basic - Old food stuck to clean dishware/utensils. Salsa container on clean dish shelf soiled with old food.

Basic - Reuse of single-service or single-use articles. Cardboard box from tortillas being used to store tomatoes and bread in reach in cooler.

Basic - Single-service articles not stored inverted or protected from contamination. Trays throughout truck.

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.