FUZZY'S TACO SHOP

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired 4/1/25. Admin Complaint - From follow-up inspection 2025-07-29: Operator renewed license during callback, confirmation 257078952. Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. No pests present. - From follow-up inspection 2025-07-29: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -product in cook line reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico (45F - Cold Holding); cut cabbage (48F - Cold Holding); sour cream (45F - Cold Holding) in cook line reach in cooler 2 overnight. Operator discarded product, will monitor unit.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -bar 3 compartment sink quat greater than 400ppm. Asked employee to add more water. Please follow instructions on sanitizer container. Corrective Action Taken

Basic - In-use ice scoop stored on soiled surface between uses. -bottom of ice scoop holder slightly soiled. Operator washed, rinsed and sanitized.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee started to put on gloves after entering kitchen without washing hands. Another employee observed, reminded employee to wash hands prior to putting on gloves to work with food. Corrective Action Taken

Basic - Single-service articles improperly stored. -cases of aluminum pans, to go containers on floor in dry storage area.

High Priority - Operating with an expired Division of Hotels and Restaurants license. -expired 4-1-24

Basic - Plumbing system in disrepair. -hot water turned off to hand wash sink by dish area due to leak.

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. -air curtain not turned on, garage door open, kitchen preparing food. Operator turned on a beginning of inspection. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. I small flying insect under prep sink 1 small dying insect on dish are?

Intermediate - Handwash sink used for purposes other than handwashing.Employee dumped a sanitizer bucket on hand sink by dish area.

Intermediate - Records/documents for required employee training do not contain all of the required information. Some of the t certificates are missing the trainers certificate number and trainers signature.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee at bar drinking from a open cup.

Basic - No Heimlich maneuver/choking sign posted.Provided operator with choking poster Corrective Action Taken

Basic - Food being prepared outside. -garage door open at time of inspection, air curtain not operating. Facility has an open kitchen. Operator called for repair and will closed garage door until repair completed.

Basic - No handwashing sign provided at a hand sink used by food employees. -missing in womens restroom.

Intermediate - Handwash sink used for purposes other than handwashing. Pan in hand sink in ware washing area. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

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

Basic - Light not functioning. On cook line.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights throughout the kitchen.

Basic - Open dumpster lid. Corrected On-Site

Basic - Single-service articles improperly stored. Single service to go containers stored on floor in dry storage. Corrected On-Site Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -shredded chicken in large stock pot 43-47 in walk-in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -shredded chicken cooling overnight 43-47.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting lemons and limes without barrier. Advised.

Basic - Accumulation of debris on exterior of warewashing machine. -top

Basic - Single-service articles improperly stored. -cups in tall stacks at front counter.