TACOS Y MAS

Basic - Cutting board has cut marks and is no longer cleanable. Board on prep table.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler: Sour cream 55F. Cheese47F. Manager stated items were at proper temperature when previously checked. Reach in cooler is overfilled and items are blocking air flow to bottom of unit. Items were moved to freezer. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On top of reach in cooler next to make table.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Establishment is utilizing door instead of window to serve food. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. White thank you grocery bags being used to store portions of pork in reach in freezer.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Male employee cutting tomatoes has facial hair.

Basic - Floor area(s) covered with standing water. Under triple sink.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Establishment utilizing door to serve food. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in warehouse wash area have build up of grease and dust. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados on shelf over cups of sauce in reach in cooler near door to unit.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched face with gloved hands then continued to prepare food without washing hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler near drink cabinet: Horchata 60F. Milk 61F. Manager stated milk and horchata were placed in cooler recently. Cooler has an ambient temperature of 61F. Water pooled on bottom of unit and mold like substance on top wall of unit. No other Time/Tempurature Control for Safety food in unit. Moved all to different unit. Corrective Action Taken

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Time marks missing for cheese, tomatoes and sour cream in reach in make table.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In pan on shelf under prep table: Rice 115F-125F cooling at room temperature. Manager placed rice in cooler in plastic pans. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler has mold like substance on top wall. Interior of microwave soiled with food debris.

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. Missing for one employee.

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. Reach in cooler has an ambient temperature of 61F. All Time/Tempurature Control for Safety food moved during this inspection.

Basic - Cutting board has cut marks and is no longer cleanable. White board on make table.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two employees wearing watches while preparing food.

Basic - Hole in or other damage to wall and floor. Two holes on back wall of unit. Also, rivet in floor near door.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Service window not being utilized, Utilizing door with plastic curtains to serve food. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves soiled with grease and food debris. Reach in coolers soiled with grease. Rack containing crockpot has food debris. Under side of prep table soiled with grease.

Basic - Old food stuck to clean dishware/utensils. Old food debris on several pans on clean dish shelf.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of water on top of customer drinks in reach in cooler. Moved during this inspection. Corrected On-Site

Basic - Reuse of single-service or single-use articles. Jug that contained ranch dressing originally has an open handle and is being reused for horchata. Handle can not be cleaned properly.

Basic - Standing water in bottom of reach-in-cooler. Bottom of reach in cooler containing horchata.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease on back wall of unit.

Basic - Working containers of food removed from original container not identified by common name. Red seasoning with no label.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee touched phone then put on gloves and prepared order without washing hands. Female employee touched curtain covering door with gloved hands then placed gloved hands on cutting board without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler near hand sink: packs of raw beef on shelf over bag of cilantro and gallon of milk.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler has food debris. 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. Missing for one employee. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Written plan not on site. Times marked on products at reach in make table. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked chicken and beans removed from freezer last night have no date marks.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table has deep grooves.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Two female employees wearing bracelets while preparing food.

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Walls around stove area heavily soiled with grease.

Basic - Floors not maintained smooth and durable. Several areas of floor/wall junctures are not smooth.

Basic - Mobile food dispensing vehicle service opening larger than necessary for food service. Window is not being used to serve food, door to unit has plastic curtains in place and food is served to the customers through the door.

Basic - No copy of latest inspection report available. Manager stated book containing paperwork is not on site.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks and spoons near door not inverted.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink has a slow drain

Basic - Unnecessary items/unused equipment on the premises. Food truck has a surplus of maintenance supplies including plumbing pieces, wood, trash cans, carts stored in grass area and positioned against truck.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Case of unwashed tomatoes on top of case of cans of jalapenos.

Basic - Working containers of food removed from original container not identified by common name. Container of peppers in sour cream tub with no label in reach in cooler near restroom.

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Chicken and beef being cooked on stove in food truck producing vapors with no hood system.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream 52F in reach in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 52F in reach in make table overnight. Stop sale issued. Reach in make table has an ambient temperature of 59F.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided DBPR form during this inspection.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of two reach in coolers have food debris.

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. Missing for one new employee. Provided DBPR form during this inspection.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using Time as a Public Health Control (TPHC) on salsa, sour cream, tomatoes, and cheese. No written procedure available. Time marked on items. Provided DBPR form during this inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Barbacoa and ground beef cooked Tuesday with no date mark. Dates added. Corrected On-Site

Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler on right side of back wall has ice build up inside. Reach in cooler on left side of back wall has torn gaskets. Reach in make table has an ambient temperature of 59F. Establishment utilizing Time as a Public Health Control (TPHC) for items in top portion. Stop sale issued on sour cream held in unit overnight. All other TCS items currently cooling and were moved to different unit. Do not store TCS food in unit until it can maintain foods at 41F or below.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach in coolers soiled with food debris.

Basic - Single-service articles not stored inverted or protected from contamination. White trays on top shelf not inverted.

Basic - Wiping cloth sanitizing solution stored on the floor. One bucket on floor under prep area.