TACO MACHO

Inspector observed TCS food in the serving line hot holding at temperatures less than 135F. COS-discarded or rapidly reheated. Corrective Action: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Inspector observed hand sink towel dispenser without any towels. COS- refilled with towel roll. Corrective Action: Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels;

2. A continuous towel system that supplies the user with a clean towel;

3. A heated-air hand drying device; or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Inspector observed multiple food items in cold holding without lids (and not actively cooling. COS-placed covers on food. Corrective Action: store the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Inspector observed side of serving line and side wall of cook area open. Corrective Action: During preparation, unpackaged food shall be protected from environmental sources of contamination.

Inspector observed the self-serve condiments (salsa, etc.) stored in prep cooler with open tops. Corrective Action: Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.

Inspector observed employee stating that the TCS foods were delivered this morning but because they were busy, they were unable to move the foods to cold holding. Inspector observed TCS foods above 41F. COS-discarded. Corrective action: refrigerated, time/temperature control for safety food shall be at a temperature of 41°F (5°C) or below when received.

Inspector observed TCS food in the serving line hot holding at temperatures between 115F and 124F. COS-discarded. Corrective Action: time/temperature control for safety food shall be maintained at 135°F (57°C) or above.

Inspector observed soap dispenser not dispensing soap. COS-refilled dispenser. Corrective Action: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Inspector observed multiple food items in cold holding without lids (and not actively cooling. Corrective Action: store the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

Inspector observed side of serving line and side wall of cook area open. Corrective Action: During preparation, unpackaged food shall be protected from environmental sources of contamination.

Inspector observed the condiments (salsa, etc.) stored in prep cooler with open tops. Corrective Action: Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.

Observed employee food and drink area in center of the kitchen. Advised PIC to have employee meal break in the dining area. Observed employee beverages are water bottles and cups from home. Advised PIC to ensure employee beverages are in a disposable cup with a lid in and straw. drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed.

Observed side of serving line and side wall of cook area open. Provide an ANSI approved sneeze shield to protect foods from contamination.

Observed the condiments ( salsa, etc) stored in prep cooler with open tops. Advised PIC to protect condiments from contamination either by providing an ANSI approved sneeze guard or prepping the condiments in individual containers with lids.

Observed raw animal foods stored over cooked foods, salsas, and lettuce. Advise PIC to correct storage procedure. COS- foods in the walk-in cooler were correctly rearranged during the inspection. An informational poster of food storage order was given to management at time of inspection.

Observed foods of the serving line hot holding at temperatures between 113-125F, see temperature log for list. Facility advised to maintain hot holding temperatures at or above 135 degrees F. All items discarded.

Observed side of serving line and side wall of cook area open. Provide an ANSI approved sneeze shield to protect foods from contamination.

Observed mop sink not draining. Advised PIC to repair mop sink drain.

Observed trash and old equipment behind the facility. Advised PIC to clean behind facility

Observed raw animal foods stored over cooked foods, salsas, and lettuce. Advise PIC to correct storage procedure. COS- foods in the walk-in cooler were correctly rearranged during the inspection.

Consumer advisory for raw/undercooked animal products not provided. Advised PIC to provide consumer advisory for ceviche and huevos rancheros. 511-6-1-.04(7)(e) - Consumer Advisory provided for raw/undercooked

1. Except as specified in subsections (5)(a)3, and (5)(a)(iv), and (9)(a)3 of this Rule, if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than font size #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. Pf

2. Disclosure shall include: (i) A description of the animal-derived foods, such as “oysters on the half shell (raw oysters),” “rawegg Caesar salad,” and “hamburgers (can be cooked to order);” Pf or (ii) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Pf

3. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; Pf or (ii) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. Pf

Observed a leak at the faucet of the 3-compartment sink. Advised PIC to repair/replace leaking faucet.

Observed the lids of the grease trap tank and septic tanks missing screws. Advise PIC to replace missing steel screws.