TACO MAC

2-2D: .06(2)(o)Observed that the handwashing sink in the bar had discarded ice in it. Also observed that the primary handwashing sink on the back cook line was blocked with the rack of chicken wings.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Person in charge removed the ice from the bar handwashing sink and the rack of chicken wings were removed so that the employees could have access to the handwashing sink.//

6-1A: .04(6)(f)Observed six trays of chicken wings in the walk-in cooler that were being held for more than four hours higher than 41° F. Also observed prepped Queso fresco, shredded cheese, portioned cooked beef, salsa, cooked chicken wings and portioned cooked chicken that were being held higher than 41° F in the open top prep cooler and the walk-in cooler.( See Temp Log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The person in charge discarded the six trays of chicken wings from the walk-in cooler and the cooked chicken wings in the open top prep cooler. The prepped queso fresco, shredded cheese, portioned cook beef, and portioned chicken were allowed to cool since they had not been held for more than four hours. ( See Temp Log)//

4-2B: .05(6)(n)Observed that the in-use dishwasher in the bar area was measuring below the minimum temperature required for a high temp sanitizing machine.// In a mechanical operation, the temperature of the fresh hot water sanitizing rinse as it enters the manifold may not be more than 194°F (90°C), or less than: (Pf) (i) For a stationary rack, single temperature machine, 165°F (74°C); (Pf) or (ii) For all other machines, 180°F (82°C). (Pf) Corrective Actions: The bar ware will be cleaned and sanitized in the main dishwasher in the the kitchen until the bar dishwasher can be repaired.//

4-2B: .05(7)(a)1Observed a black mold like build up in the upper compartment of the ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

14B: .05(10)(e) 1,2,4Observed that the clean rack across from the three compartment sink and the clean rack next to the can storage rack had clean containers that had been stacked wet.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet containers from both racks. The containers were cleaned, sanitized and allowed to air dry completely before being restacked on the clean racks.//

15A: .05(6)(a)Observed that the dishwasher in the bar area was not reaching the minimum temperature needed for sanitization.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15A: .05(6)(a)Observed that the walk in cooler had a significant drip coming from the condenser/fan unit.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2B: .03(5)(j)1&2Observed an employee drink from a cup without a lid or straw in the kitchen area.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless 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). (C) Corrective Actions: Person in charge had the employee take the drink out of the kitchen.//

14B: .05(10)(e) 1,2,4Observed clean containers that had been stacked wet on the clean rack.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge had the containers washed and sanitized. The containers were allowed to air dry before stacking.//

5-1B: .04(5)(h)Observed chili that had been reheating on the stove for 2 hours that did not reach 165° F. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F (5°C) and 165°F (74°C) and 41°F (5°C) and 135°F (57°C) for commercially processed food, may not exceed 2 hours. (P) Corrective Actions: Person in charge discarded the chili that was reheating.//

15A: .05(6)(a)Observed freezer door not closing properly. The bottom of the door is in disrepair. The hinge side of freezer door is damaged. There is ice build up on the seal of the door.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed sticker residue on clean and sanitized food containers on the wire rack near the walk in freezer.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

18: .07(2)(m)The back door in the kitchen leading to the outside as well as the back door next to the restrooms have gaps at the bottom which does not allow for a proper seal.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)