TOROS TACOS

High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line container containing cilantro. Advised operator to remove. Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. Use for cilantro,cooked peppers, tortillas. Operator moved to aluminum foil Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Glass door reach in cooler Deep container with Chopped lettuce at 11:10am( 70F cooling) since 15 minutes at 11:33am the same temperature At this current cooling rate product will not cool to 41F within 4 hours. Operator moved to reach in freezer Corrective Action Taken

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At lowboy reach in cooler: cooked steak (109F at 2:59pm- Cooling) As per operator, cooling since 12pm. Item did not cool from 135F to 70F in a total of 2 hours. Item stored in large quantity in thick container. See stop sale.

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. Observed chef handle cell phone then handled clean utensil to prepare steak on flat top grill; no glove change; no hand wash. Chef washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator: cooked chicken (45F - Cold holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. At lowboy reach in cooler: cooked steak (109F at 2:59pm- Cooling) As per operator, cooling since 12pm. Item did not cool from 135F to 70F in a total of 2 hours. Item stored in large quantity in thick container. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At refrigerator: cooked chicken (45F - Cold holding) As per operator, stored overnight in unit. Not prepped or portioned today. See stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line beside flat top grill; in containers: cooked onions (93F - Hot Holding); cooked chorizo (86F - Hot Holding) As per operator, both items stored since 1 hour. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked steak (58F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Cooked yesterday in the morning and stored in large quantity in pot. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked steak (58F - Cold Holding) As per operator, stored in unit overnight. Not prepped or portioned today. Cooked yesterday in the morning and stored in large quantity in pot. See stop sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: sauce from steak (110F - Hot Holding) As per operator, cooked and stored for 1 hour. Advised operator to reheat to 165F. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter near flat top grill: Oil/sauce from cooked steak (106F - Hot Holding) As per operator, made 1 hour prior. Operator placed on flat top grill to reheat to 165F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed to operator.

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. Emailed to operator.

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door reach in cooler:; green salsa (51F - Cooling); shredded mozzarella (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. Warning - From follow-up inspection 2024-01-19: At flip top reach in cooler:; big pot with cooked beef (50F - Cold Holding) As per operator stored overnight. Stored in large quantity in covered container. Not prepped or portioned today. See stop sale. Admin Complaint

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At single door reach in cooler:; green salsa (51F - Cooling); shredded mozzarella (50F - Cold Holding) As per operator stored overnight. Not prepped or portioned today. See stop sale. At cook line: shredded mozzarella (56F - Cold Holding) As per operator, taken out of cooling unit 10 mins prior. Not prepped or portioned today. Operator placed in reach in cooler to quick chill. Warning - From follow-up inspection 2024-01-19: At flip top reach in cooler:; big pot with cooked beef (50F - Cold Holding) As per operator stored overnight. Stored in large quantity in covered container. Not prepped or portioned today. See stop sale. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Several containers inside hand washing sink Operator removed Corrected On-Site

Basic - A container with cooked beef stored on floor. Operator stored properly Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed two big bag inside reach in cooler one with cooked chicken at 1:pm (77 - Cooling) and another one with cooked beef at 1 pm (77 - Cooling)rechecked both products at 1:24pm same temperature, per operator both products cooling for approximately one hour. At the current cooling rate products will not cooled to 70°F within two hours. Operator transferred half of the product to another bag. Corrective Action Taken

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.