TACOMEX LLC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat foods in reach in cooler.

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 in reach in cooler. Repeat Violation

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. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - No copy of latest inspection report available.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded lettuce and chopped tomato between 60°f at 63°f at cookline. Operator stated out of cooler 30 minutes. Moved to refrigerator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Open bag of cheese in reach in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

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

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef hot held at 127°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site