Taquito Express

Observed no date markings on containers with meats, no discard dates or prep dates on containers of cooked meats and beans. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Ensure all cooked meats and food items stored over 24 hours are labeled with discard date.

Observed hand wash sink not working and sink labeled “vegetable sink” being used as hand wash sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf C/A: PIC was informed if handwash sink is relocated, it can only be used for handwashing purposes and will need to update signage. Informed PIC to place out of service sign on previous hand wash sink.

Observed no date markings on containers with meats, no discard dates or prep dates on containers of cooked meats and beans. refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Ensure all cooked meats and food items stored over 24 hours are labeled with discard date.

Observed no permit posted. Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Aquire and post permit in view.