TACITAS CAFE INC

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at standing reach in cooler unit cooked pork stored with date mark of 3/9/26.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line reach in cooler raw chicken (51F - Cold Holding); raw beef (51F - Cold Holding). As per operator less than 3 hours from larger cooler unit. Operator began to p,ace ice bags to rapid cool. 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 at front counter hot box empanadas (106F - Hot Holding); potato balls (109F - Hot Holding). As per operator less than 2 hours.

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

Basic - Current Hotel and Restaurant license not displayed. Observed license dated 10/1/2020 posted.

Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter plastic clam shell containers not stored inverted.

Basic - Unclean building components, attachments or fixtures. Observed cook line hood filters soiled with grease and dust build up. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at front line flip top cooler pico de gallo (50F - Cold Holding); as per employee less than 3 hours. Employee discarded and replaced. 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 at kitchen fryer sweet plantains (98F - Hot Holding). As per employee for less than 1 hour. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed for cooked pork and shredded beef items in standing reach in cooler not date marked. Employee placed label onto container. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at kitchen area reach in cooler. Employee cleaned during inspection. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container of utensils at cook line stored in water of 101F.

Basic - Unclean building components, attachments or fixtures. Observed storage shelf's and drying racks attached to walls soiled with grease and dust build up.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in reach in cooler raw bacon over cooked meat. Operator swapped order during inspection. 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 at steam table rice (122f Hot Holding). Operator reheated rice. Second temp after 40 minutes was 165. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer with inspector. Inspector went over process with manager. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry dish rack and dry food rack in kitchen.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cutting boards stored on top of hand sink at sandwich prep. Operator moved during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink next to sandwich prep. Operator brought paper towels over to inspector. Corrected On-Site Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.

Intermediate - Records/documents for required employee training do not contain all of the required information. Observed missing date of birth for certificates on records.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle, operator labeled during inspection. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Observed at coffee counter, single service items.

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone above prep cooler in kitchen area.

Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster on site; inspector provided via email.

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

Basic - Ripped/worn tin foil used as shelf cover. Observed in back kitchen area.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at outside hose faucet. Repeat Violation Warning - From follow-up inspection 2024-12-16: Time Extended

Basic - - From initial inspection : Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed store in prep table at cook line. Operator removed. Corrected On-Site Warning - From follow-up inspection 2024-12-16: Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled dirty dishes then proceeded to put on clean gloves without washing hands. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Observed in the ice machine Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed for the squeeze bottles containing sauces,oils. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed marinated chicken stored above cooked chicken,pork located in the standing reach in cooler by the ice machine. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed on the outside by the back door.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine strength at greater than 200ppm, operator diluted to 100ppm. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed at the cookline. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of oven soiled with accumulation of encrusted food debris.

Basic - Stored food not covered. Observed for the cooked chicken,pork located in the standing reach in cooler. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Observed hood soiled with accumulation of grease.

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. Warning - From follow-up inspection 2023-08-24: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Observed white Togo plastic bag using to stored bacon in the refrigerator. The operator removed the bag. 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 at the cook line prep area, cooked onions (87F - Hot Holding). As per operator, holding less than 1 hour, the operator move it to the reach in cooler to start cooling. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above vegetables and butter inside the refrigerator. The operator removed the chicken. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Stored food not covered. Observed cooked mixed vegetables stored inside the reach in freezer not covered.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs and raw meats stored above raw uncut vegetables inside the refrigerator. Advised, the operator removed the meats and the eggs. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl with no handle using to scoop cooked meats. Advised, the operator changed to a scooper with handle. Corrected On-Site

Basic - Stored food not covered. Observed empanadas stored inside the refrigerator without covering.