TAKO KREW

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shell eggs stored above salsa located in the standing reach in cooler. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Standing reach in cooler: carnitas (66F - Cold Holding)as per operator from yesterday

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing reach in cooler: carnitas (66F - Cold Holding)as per operator from yesterday

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine , quaternary test strips available at the time of inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler: standing unit:; cooked pork ,as per operator from yesterday. (56F - Cold Holding)

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler: standing unit:; cooked pork ,as per operator from yesterday. (56F - Cold Holding)

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked pork packed too deep located at bottom of reach in cooler.

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

Basic - Food stored on floor. Observed jug containing cooking oil stored on the floor. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Observed in the prep unit. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed for squeeze bottles containing sauces,dressing located in reach in cooler,prep unit. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the hand wash sink. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents throughout soiled with accumulation of grease and dust. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Observed in the 3 door unit. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed drain pipe at the hand wash sink by the 3 compartment sink leaking.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler,glass door unit: raw pork belly (48°F - Cold Holding) as per operator from yesterday. 3 door unit:cheese sauce (50°F - Cold Holding); pulled pork (59°F - Cold Holding); grilled chicken (48°F - Cold Holding); cooked ground beef (50°F - Cold Holding)as per operator from yesterday.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler,glass door unit: raw pork belly (48°F - Cold Holding) as per operator from yesterday. 3 door unit:cheese sauce (50°F - Cold Holding); pulled pork (59°F - Cold Holding); grilled chicken (48°F - Cold Holding); cooked ground beef (50°F - Cold Holding)as per operator from yesterday.

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