TACO KAT

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Warmer: chicken 98F hot holding less than 4hrs per operator. Operator put in oven to reheat to 165F for temperature recovery Corrective Action Taken

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing bracelets and watches . Operator removed Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person. Operator immediately doned beard guard Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In ground beef. Removed Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. In kitchen hand sink . Operator has repairs scheduled

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cool well: Chedar 57F-63F cold holding Sour cream 67F cold holding both on insufficient ice bath for less than 4hrs. Operator immediately placed on sufficient ice bath for temperature recovery. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator immediately cut hose above flood rim Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Analog thermometer reading 25F, operator does have digital thermometer that was reading 32F

Basic - Current Hotel and Restaurant license not displayed.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handles touching chicken and beef. Operator immediately removed Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Avocados over shredded lettuce in walk in cooler. Operator immediately removed Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women bathroom door

Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persons. Immediately dined beard guards. Corrected On-Site

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Utensil's in dipper well with water turned off. Operator immediately turned on. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in churros freezer. Operator immediately cleaned Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Oranges and limes over packaged cut lettuce and cabbage in walk in cooler. Operator immediately moved. Corrected On-Site

High Priority - Container of medicine improperly stored. Liquid bandage on shelf with seasoning mix in back prep area Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 52F in front line cool well. Less than 4hrs per operator. Operator immediately put in ice for temperature recovery Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. By hand sink in back prep area

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times chlorine reading 0ppm. Retested after adjusting sanitizer. Retested at 100ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in hot box 127F approximately 1 hour per operator. Operator immediately moved to oven to reheat to 167F for temperature recovery. Reheated to 193F Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Chemical bottle on top of drawer cooler of flat top grill Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had whisk in basin Corrected On-Site

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage On prep table in main kitchen area. Employee beverage on prep table while employee cuts onions and Avacado. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 47F 1hr improper ice bath. Advised operator to re-ice using proper ice bath method Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

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

Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb in walk in cooler

Intermediate - Handwash sink used for purposes other than handwashing. Knife in Hand sink by grill area Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in warewash area Corrected On-Site

Basic - Food stored on floor. Boxed oil Corrected On-Site

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