COYO TACO

Intermediate - Handwash sink used for purposes other than handwashing. Observed prep area hand sink used as dump sink, with evidence of food remnants. Operator cleaned Corrected On-Site Repeat Violation

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

Basic - Unnecessary items/unused equipment on the premises. Observed discarded cardboard boxes stored outside at kitchen exit door. Employee began to discard. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket. Operator hung up. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line prep table, shredded cheese (49F - Cold Holding). As per operator less than 2 hours. Observed at cook line reach in coolers raw grouper (53F - Cold Holding); raw shrimp (51F - Cold Holding). As per operator less than 2 hours. Operator added ice to items to rapid cool. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Observed at dish washing area hand sink blocked by instruction manual binder. Operator removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed prep area hand sink used as dump sink, with evidence of food remnants. Operator cleaned sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Observed at women's bath room. Operator provided soap . Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in a container of flour at dry storage area. Operator corrected scoop. Corrected On-Site

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed for packages of shredded barbacoa and chicken in walk in freezer not removed from packaging with in 48 hours.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed for container of utensils on griddle.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed for plantains (57F - Cold Holding) at cook line cooler. As per operator about 2 hours. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sink at dish area use to store containers.

Basic - Bowl or other container with no handle used to dispense food. Observed in a container of pepper in walk in cooler.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at reach in coolers and hot boxes at cook line.

Basic - Floor soiled/has accumulation of debris. Observed at cook line area. Employee cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed for Togo food boxes at cook line. Operator placed under shelf to protect. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Observed outside at exit door, discarded boxes in walk way to garbage area. Operator had employee cleaned during area during inspection. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator stored upright to dry properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep table shredded cheese (58F - Cold Holding). As per operator for 2 hours operator removed to place in walk in to rapid cool. Observed at cook line reach in cooler raw grouper (67F - Cold Holding). As per operator for 2 hours operator removed to place in walk in to rapid cool. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sink in three compartment sink area.

Basic - Floor soiled/has accumulation of debris. Observed at cook line.

Basic - Garbage can located outside has no lid or lid open/broken.

Basic - Insect control device installed over food preparation area. Observed installed over beer dispenser at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets at reach in coolers soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Raw animal food stored in same space as ready-to-eat food. Observed raw shell eggs stored next to bags of sauces at reach in cooler. Operator separated the products. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded cheese (56 F - Cold Holding) at ice bath next to steam table. As per operator for less than one hour. Operator added ice to the ice bath for rapid cooling. 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 and the time removed from temperature control cannot be determined. Observed products under time control chicken, beef, pork and cauliflower) no time marked above of grill. As per manager were just changed at 3:00 pm. Manager time marked the products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn (130 F - Hot Holding) at steam table. As per operator for less than two hours. Operator increased the temperature of the steam table to reheat the product. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food residual at hand wash sink preparation area. Manager cleaned out the sink. Corrected On-Site

Basic - Clean utensils stored between equipment and wall. Observed two knives stored between wall and three compartment sink. Operated removed the knifes Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - Insect control device installed over food preparation area. Observed insect device installed over the beer dispenser.

Basic - No handwashing sign provided at a hand sink used by food employees. At women's bathroom.Repeat Violation Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from hand wash sink preparation area.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 0 ppm) under steam table. Operator changed the sanitizer solution. Final concentration 200 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed for the vents located above the steam table.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back. Repeat Violation

Basic - Food stored on floor. Observed bucket containing horchata stored on the floor of the walk-in cooler. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the mens bathroom.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above marinades located in the reach in cooler by the hand wash sink. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice chute on soda dispenser soiled with mold like substance.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form for time as a method of control for food safety. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in cooler door broken,prep unit.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.

Basic - Food stored on floor. Observed boxes containing corn stored on the floor of the walk-in cooler. Observed jugs containing cooking oil stored on the kitchen floor. Corrected On-Site Repeat Violation

Basic - Reach-in freezer shelves have accumulation of soil residues. Observed for the standing unit by the cookline. Observed reach in cooler shelves soiled with accumulation grease and food debris,unit by the hand wash sink. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed fan cover in the walk-in cooler soiled with accumulation dust.

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 and the time removed from temperature control cannot be determined. Observed cooked shrimp (124F - Hot Holding); cooked chicken (121F - Hot Holding); cooked beef (123F - Hot Holding) above the cook line. As per operator, they are using 4 hours time control. They had all items listed held since 11 am. The operator put the time on each items. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (124F - Hot Holding); cooked chicken (121F - Hot Holding); cooked beef (123F - Hot Holding) above the cook line. As per operator, they are using 4 hours time control. They had all items listed held since 11 am. The operator put the time on each items. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed the hand sink by the dishwasher area is blocked by a fan. The operator removed the fan. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed cut marks cutting board by the cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed a container of lemon on the floor inside the walk in cooler. The operator removed the container. Corrected On-Site