TALKIN TACOS

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes, changed gloves then grabbed clean container; no handwash Operator spoke to employee, employee washed their hands Corrected On-Site

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. Employee grabbed cable to a blender off the floor, plugged it in, then touched clean utensil; no handwash Operator spoke to employee, employee washed their hands Corrected On-Site

High Priority - Live, small flying insects found 1 small flying insect around cook line and exit door Advised operator to remove flying insect

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At steam table: house made nacho cheese (127F - Hot Holding); fried beans (130F - Hot Holding) as per operator products stored an hour ago Operator placed on stove to reheat to 165+ Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chopped tomatoes (45F at 11:10am / 47F at 11:55 - Ambient Cooling) as per employee since 10:00am At the current rate of cooling, the product will not reach 41F within a total of 4 hours Operator placed in cooler to quick chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by delivery boxes Operator unblocked hand wash sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Bottle with unknown chemical cleaner not labeled Operator labeled bottle Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee canned drink on prep table Employee removed their drink from prep table Corrected On-Site

High Priority - Employee dried hands, prep table on soiled towel then proceeded to prepared food without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged Walk in freezer Raw chicken tenders over French fries. Operator stored properly . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw beef stored above mayonnaise. Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table tomato soup 127F hot holding , Under heat lamp cooked corn with cheese 120F hot holding . Per operator products stored for approximately 30 minutes. Operator moved items to be reheated to 165F + Corrective Action Taken

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. For new employees. Emailed form to operator

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale. Repeat Violation Admin Complaint

High Priority - Dented/rusted cans present. See stop sale. Dented can of pinto beans.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touched side of mouth then touched clean pan of food; no hand wash. Advised operator to wash hands.

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: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door reach in cooler: cooked steak (47F - Cooling) At walk in cooler: beef soup (58F - Cooling) As per employee, items prepared yesterday and cooled overnight. Items did not cool to 41F in a total of 6 hours. Beef soup stored in large quantity in large container. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler: cheese slices (51F - Cold Holding) As per employee, stored overnight in unit. Not prepped or portioned today. Stored over stacked. See stop sale. Repeat Violation Admin Complaint

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On prep table, under heat lamps: fried plantains (110F - Hot Holding) As per kitchen manager prepared 1 hr 50 mins prior; fried mahi mahi (126F - Hot Holding) As per kitchen manager prepared about 2 hours prior. Advised operator to reheat to 165F. Repeat Violation Admin Complaint - From follow-up inspection 2024-02-14: On prep table, under heat lamps: French fries(110F - Hot Holding) As per kitchen manager prepared 5 mins prior; fried shrimp (120F - Hot Holding) As per kitchen manager prepared about 15 mins prior. Advised operator to reheat to 165F. Admin Complaint

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use food utensils stored in standing water at 72F. Warning - From follow-up inspection 2024-02-14: In use food utensils stored in standing water at 78F. . Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) as per operator dishwasher was used prior to be tested for inspection; chlorine solution employ; operator changed chlorine solution ; retested to 100 ppm; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cheese in walk-in cooler; operator stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched garbage can and immediately starting working with food to be served to customers; manager educated; employee discarded gloves, washed hands and placed new pair of gloves on; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans and corn (49F - Cold Holding); Pico de gallo (49F - Cold Holding); in make table #1 at cook line As per operator food not prepared or portioned today; food out of temperature for approximately 2 hours; operator moved foods to different cooler; Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. refried beans (130F - Hot Holding); cheese sauce (130F - Hot Holding); in big steam table at cook line; as per operator food prepared earlier; foods out of temperature for approximately 1 hour; not sufficient water inside stream table and set up at low; operator added water and turned steam table to high; Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine sanitizer used at dishwasher- test strips not used prior to sanitizing dishes; Advised manager to test dishwasher prior to sanitizing dishes

Intermediate - Soap dispenser at handwash sink at cook line not working/unable to dispense soap. Operator fixed Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting- big pans not properly air drying at dishwasher area ;

Basic - Food stored on floor- employee cutting raw steak and placing in pot stored on the floor; advised to store 6 inches off the floor or on prep table