LA TAKERIA TACOS LLC

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - opened package of fish over pot of beans

High Priority - Vacuum breaker missing at hose bibb. - faucet next to triple sink - faucet out back

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling in kitchen

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - large pots on storage shelf - spatulas and ladles

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cell phone and drinks on food prep table

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - in bulk salt

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - shelves storing clean food pans dusty

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

Basic - Standing water in bottom of reach-in-cooler. - at cook line

High Priority - Vacuum breaker missing at hose bibb. - next to cook line

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - men's restroom - at front counter

Intermediate - No soap provided at handwash sink. - at cookline

Basic - Bowl or other container with no handle used to dispense food. - inside bulk beans

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site

Basic - Equipment in poor repair. - gasket on cook line cooler

Basic - Food stored on floor. - bottled water on floor in kitchen

Basic - Ice buildup in reach-in cooler. - cook line

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

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. - hand wash sink at cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken 46f on cookline reach in -beef 46f on cookline reach in -employee states just had put for prep <2 hours

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -faucet in kitchen -mop sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ambient air thermometer not located in the coolest part of the hot holding unit. - upright cooler

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets and beverage on front counter with single use napkins

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - under cooking equipment

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-01-24: Time Extended

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door - From follow-up inspection 2023-01-24: Time Extended

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Horchata 44° operator discharge

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

Basic - Carbon dioxide/helium tanks not adequately secured. Tank located next to drink station at front line .

Basic - Cleaned and sanitized equipment or utensils not properly stored. Serving utensils

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door reach in cooler in kitchen area.

Basic - Working containers of food removed from original container not identified by common name. Bulk corn flour