Habaneros Taqueria

Observed build up of black residue inside the ice machine. Must clean and sanitize with in 72 hours.

Observed foods prepared on a different date being marked another date when transferred to a new container for using through out the day. Must date the new container with the same day of preparation and be used with in 7 days of preparation and discarded. COS by writing the correct date.

Observed the screen of the back door with several holes and rips. Must replace the screen with a new one to prevent the entry of insects and bugs. Until it is fixed keep the back door closed.

Observed time/temperature control for safety (TCS) foods in prep top/reach-in unit being cold held above 41°F. Ambient temperature of unit was around 55°F with the temperatures of TCS foods ranging between 47-52°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS by discarding items stored longer than 4 hours and moving items stored for less than 4 hours (recently prepped) to another cooler.

Observed TCS foods in Coke cooler being cold held above 41°F. Temperature of all TCS foods ranged between 44-45°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS by discarding items stored longer than 4 hours and moving items stored for less than 4 hours (recently prepped) to another cooler.

NOTE: Coke cooler is not designed for storage of TCS foods. If unit cannot be adjusted to maintain minimum cold holding temperature, it must be replaced with an NSF certified commercial cooler.

Observed rice being hot held in steam table at 121-135°F. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed mold build-up in soda nozzles of fountain drink dispenser. PIC stated that they are cleaned weekly, however, they must be cleaned and sanitized daily.

5. Except when dry cleaning methods are used as specified under subsection (7)(e) of this Rule, surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned:

(i) At any time when contamination may have occurred;

(ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles.

COS by cleaning and sanitizing nozzles.

Observed foods left uncovered on the steam table, salsa in the reach in cooler. Must cover the foods when not in use to protect from contamination. COS by covering with lids.

Observed steak cooked to order by the customers, rare or medium rare. But there is no disclaimer/advisory provided on the paper copies of the menu. Must provide consumer advisory.

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away. The inspection report was posted in a corner of the bar area next to and above the hand sink.

Observed wet stacking of dishes. Must air dry before stacking the containers.

Observed time temperature control for safety foods hot held below 135 degrees. COS by reheating to 165 degrees on the stove.