TACO TIME AUTHENTIC MEXICAN FOOD

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee change gloves no wash hand. Discussed with operator and she washed hand properly Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream (51F - cold holding ) in reach in cooler , operator discarded it voluntarily. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler stained

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for chlorine expired. Operator brought a new one during inspection Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Food stored on floor. Cooking oil store on floor, operator removed it to shelf Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened bottle drink and water in reach in cooler, operator removed it. Corrected On-Site

High Priority - - From initial inspection : High Priority - Establishment operating with no potable running water. Manager filled tank with water. Corrected On-Site - From follow-up inspection 2025-05-01: No portable water on mobile, unable to wash hands when inspector got onto mobile, employee is filling the water tank now Admin Complaint Corrected On-Site

High Priority - - From initial inspection : High Priority - Nonfood-grade hose conveying potable water. - From follow-up inspection 2025-05-01: Mobile is using a garden hose Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed produce. Reach in cooler by truck entrance. - From follow-up inspection 2025-05-01: Raw beef above unwashed tomatoes in reach in cooler Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - From follow-up inspection 2025-05-01: No written procedure Time Extended

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw beef and chicken than placed hand with same glove into cheese pan to make taco. Discussed with management the importance of hand washing.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef produce reach in cooler by kitchen entrance. Employee removed to proper storage Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cook beef not dated cook sausage not dated. Black reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line.Cold holding: cook beef 47 f operator placed in freezer 2nd temp 43 f Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sour cream made two days ago reach in black cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

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. Missing for one employee