TAKOZ EXPRESS

Per Manager and vomit/diarrheal clean-up procedure in place for this establishment, Chlorine is the chemical to be used for disinfecting after clean-up of vomit/fecal incidences. No approved bleach (or any chemical effective against Norovirus) currently at the establishment. Need to purchase regular bleach today to be on hand in case of vomit/fecal incidence.

Potentially hazardous foods ( 1 small container of cooked carnitas,2 gallons of milk, 1 large container of pork/pastor,1 small container of cooked chicken, 2 large containers of salsa verde, 1 dozen raw shelled eggs) cold held at greater than 41 degrees Fahrenheit in 1-door reach in cooler. COS: Person in charge voluntarily discarded TCS foods and placed work order for reach in cooler. In the meantime prep top cooler is in service . Will recheck in 3 business days. 07/12/24-Fridge had a 41F ambient temperature, non- TCS Foods are stored in it. A new 2-door commercial refrigerator has been purchased.

Front kitchen hand sink blocked by a bucket of lemons being washed in there. COS: Bucket of lemons was removed to open hand sink up for use and taken to vegetable sink .

Beef cooked yesterday stored in 2 deep Lexan containers, tightly packed and with presence of condensation on lid in 1-door reach-in cooler with temperatures from 58F-55F. Time/Temperature control for safety foods to be cooled from 135F to 41F within a total of 6 hours. Cool cooked from 135F to 70F with 2 hours and from 135F to 41F within a total of 6 hours. COS: Beef voluntarily discarded. Cooling of these foods in very shallow containers with containers sunk into ice and check temperatures to ensure proper temperatures are being reached. When stored in reach -in cooler and cooling continuing, wrap loosely to allow food to continue cooling.

cooked ground beef cooling at room temperature in 4 large lexan containers with temperatures of 150F -125F. Cooling shall be accomplished by using smaller or thinner portions, placing the food in shallow containers that facilitate heat transfer or using rapid cooling equipment. COS: Person in charge portioned the meat in smaller containers, purchased bagged ice and placed the containers of meat in an ice bath, see temperature recording section.

Several containers of carnitas, chicken, tomatillo sauce prepared on 06-30-23 in reach cooler with date markings of use by 07-09-23. Borrego meat ready to eat labeled 06-15-23 in prep top cooler. Refrigerated ready to eat, time/temperature control for safety foods shall be consumed or discarded not to exceed a maximum of 7 days. The day of preparation shall be counted as day 1 and add 6 more days to get 7 days use by or discard date. COS: Person in Charge relabeled containers with correct date to use/discard by 07-06-23 and voluntarily discarded borrego meat .

Large hotel pan of carnitas on melted ice bath for cooling filled to the top with temperatures of 145F-150 F-. Cooling shall be accomplished by using smaller or thinner portions, placing the food in shallow containers that facilitate heat transfer or using rapid cooling equipment. COS: Person in charge portioned the meat in smaller containers and added more ice to bath.

Food handler's cellphones under prep table and grill area during preparation of food. Person in charged removed cellphones to employee's designated area.