Taqueria El Crucero

Observed the hot water faucet broken on the preparation sink. PIC stated that the part has been ordered for repairs. The sink will need to be repaired and equipped with both hot and cold water.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed no quaternary ammonium test strips in the facility for the quat spray bottles on the front end. PIC stated that facility will order the test strips.

511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing.

1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf

2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf

(i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf

j) Cleaning Agents and Sanitizers.

1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf

2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Observed the food storage shelf in the kitchen with rust accumulation. The shelf will need to be cleaned and resealed to avoid contamination of food items.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed the handle for the hot water leaking on the prep sink. The handle will need to be readjusted and tighten to keep the system in good repair.

Observed the pipe in the walk in cooler in need of repair. The condensation line is leaking and water is being caught in a metal baking pan. The pipe will need to be repaired to avoid possible contamination to food stored in the walk in cooler.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed the current inspection report/grade not posted so the public can view it. Advised the PIC that the inspection report should be posted so that it visible with the current grade.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information.

3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority.

4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away.

5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Observed tongs stored in water that was at 94F degrees. The water temperature should be 135F or above to store utensils.

Observed single-use/single-service trays stored on a shelf not inverted to prevent contamination. Items were inverted during the inspection (COS).

511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Observed a chemical bottle on the front-end not labeled. Advised PIC to label all chemicals once they leave the original container.

Observed the handle for the hot water leaking on the prep sink when both the hot and cold water are turned on.

Observed 1 pan of expired tamales in the walk in cooler with an expiration date of 12/4. PIC discarded the food item. (COS)

Observed the old inspection report/grade not posted so the public can view it. The PIC hung the grease while I was there. (COS)

Observed eggs stored above cheese and other meat items with a lower cooking temperature.

(COS) Observed food items in the walk in cooler at a temperature higher than 41 F or below. The PIC got some ice and put under all items.

Observed several items on the steam well with a temperature lower than 135F or below.

Observed the handwashing sink with no soap to properly wash hands. The PIC replaced the soap. (COS)

Observed prepped steak and chicken products with no preparation or disposal date. All prepped items have a 7 day shelf life.

Observed grated cheese in a container with no common name on it. (Repeat)

(COS) Observed steak and chicken stored on the floor in the walk in freezer. Also, observed oil and sauces stored on the floor in the kitchen. PIC removed all items.

Observed the pipe under the 3-compartment sink leaking. A plumber will need to repair this before the next inspection (follow-up).

Observed the shelf of a storage area with raw wood as well as in the front end of building too. The raw wood will need to be painted with a heavy duty paint to make the surface smooth, easily cleanable, and nonabsorbent.