TACO-QUILA MEXICAN KITCHEN AND CANTINA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cut beef 51 F , cooked chicken 45-52 F in cold holding drawer under grill . Temperatures taken this morning Employee moved to walk in cooler recheck raw beef 42 F, raw chicken 40 F Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked rice 67 F - 137 F at steam table . Manager stated rice was cooked this morning then placed at steam table. Employee reheated rice to 170 F Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - ice cubes in hand wash sink in dishwashing area opposite of ice machine . Reviewed with manager hand wash sinks are for washing hands only - pitchers stored inside hand wash sink in bar area . Employee relocated pitchers Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. Manager labeled spray bottle Corrected On-Site

Basic - Beige cutting board has cut marks and is no longer cleanable in counter at cook line .

Basic - Food ( cooked octopus ) stored in undrained ice at food prep area . Reviewed with manager . Ice cubes removed from container Corrected On-Site

Basic - Raw fruits/vegetables ( heads of lettuce ) not washed prior to preparation in food prep. room . Reviewed with manager . Employee stopped cutting lettuce to wash heads of lettuce Corrective Action Taken

Basic - Unwashed fruits/vegetables ( box of peppers ) stored with ready-to-eat food.( cut lettuce ) in walk in cooler .Employee rearranged food Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside.Reviewed with manager - From follow-up inspection 2025-04-10: Manager scheduled repair this week Time Extended

Basic - - From initial inspection : Basic - Food ( containers of margarita , oil) stored on floor in storage room and area . Reviewed with manager - From follow-up inspection 2025-04-10: Manager ordered shelves for food storage Time Extended

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Salsa dated 11-9-2024 inside back reach in cooler. Employee discarded Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Two fish in ROP packing.

Intermediate - Spray bottle containing toxic substance bleach not labeled.employee labeled during inspection Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles at cook line

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP inside cook line drawer wasn't removed from ROP before thawing. Two fish both packages of fish stated to remove before thawing. Manager disregarded. Corrective Action Taken

Basic - Food stored on floor. Box of oil on floor employee moved Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line employee moved Corrected On-Site

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

Basic - Working containers of food removed from original container not identified by common name. Sugar. Labeled during inspection Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Unpackaged raw shrimp over bread in walk-in freezer, order corrected Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cheese in glass cooler, order corrected Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk-in cooler, order corrected Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Soda nozzle soiled behind bar

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverages on top of prep cooler, relocated Corrected On-Site

Basic - Food stored on floor. Gallon jugs of premade margarita on floor behind bar, relocated Corrected On-Site

Basic - Ice scoop handle in contact with ice. At wait station, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes over salsa in walk-in cooler, order corrected Corrected On-Site Repeat Violation

High Priority - Raw animal food ( beef and chicken) stored over/not properly separated from ready-to-eat food ( container of salsa in walk in cooler - employees rearranged food Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -- queso at 53 F in double door cooler in storage room, held overnight - temperatures not taken this morning - employee discarded Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - queso at 53 F in double door cooler in storage room, held overnight - temperatures not taken this morning - See stop sale employee discarded -sour cream 46 F in expo area brought out under 30 minutes - manager added ice Corrective Action Taken

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

Intermediate - Probe thermometer not used to ensure proper food temperatures. Reviewed with manager the monitoring of food temperatures

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beef in double door cooler - employee date marked food Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled in dish washing area - manager labeled spray bottle Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public in reach in cooler at cook line - manager discarded food Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a dangle bracelet while preparing food at cook line Corrected On-Site

Basic - Stored food ( stuffed peppers ) not covered in walk in freezer - reviewed proper food storage with manager manager covered food Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler employees rearranged food Corrected On-Site

Basic - Water leaking from pipe under hand wash sink at bar- manager put bucket under the pipe and to repair this day.

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. Tested 3 times at 0 ppm. Discussed with operator to use three compartment sink with food contact surfaces sanitizer observed food contact surfaces sanitizer. Retested to 100 ppm Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat cheese reach in cooler. Operator removed to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding reach in cooler under stove top grill.Raw beef 45 f raw chicken 45 f raw beef 45 f raw sausage 45 f operator moved items to freezer all foods to 43 f Corrected On-Site

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 - Handwash sink used for purposes other than handwashing. Fork and food particles dumped into sink by kitchen entrance.

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook beef cook peppers reach in cooler by ice machine. Operator placed date marks. Walk in cooler beef soup chicken soup operator placed date mark Corrected On-Site

Basic - Food stored on floor. Tortilla rolls on floor in bin container dry storage area.

High Priority - Toxic substance/chemical improperly stored. -Bottle of pine soil stored on food contact surface in front counter area in kitchen. Manager moved bottle to designated chemical area. Corrected On-Site