Taco Roble

Observed Time/Temperature Control for Safety (TCS) foods in reach in cooler located in the Main Kitchen being cold held above 41°F for longer than 4 hours. Temperatures ranged between 44-47F and ambient temperature of unit was 45F. TCS foods must be held at 41F or below. COS by discarding a tub of salsa (45F) and small container of chicharron verde (47F). Vegetables that were prepped about an hour before measurement, were moved to the walk in cooler. Do not store TCS foods in unit until minimum cold holding temperature can be maintained.

Observed sanitizer bucket placed in handwashing sink located in the front service area. PIC removed the sanitizer bucket.

Observed no paper towels in dispenser by the handwashing sink located in the smoothie making area.

Observed several metal pans to show an accumulation of water around the edges. Utensils placed in a utensil organizer had accumulation of water at the bottom of the plastic organizer.

An employee used a multi-use wiping cloth to dry their hands prior to continuing to handle in -use utensils. The employee was instructed to re-wash and property dry their hands.

The line cook handled ready-to-eat steak tacos and ready-to-eat tortilla with their bare hands. All items were discarded, and the line cook properly washed their hand and donned gloves prior to continuing to food handle.

Chicken mole stored in the front service counter steam table measured 120F - 159F for less than 4hrs. The inspector noted that the chicken measured 120F while the sauce measured 159F. The manager on duty reheated all parts to 165F prior to continuing to hot hold.

Two bags of cooked plablano peppers stored out of temperature control on the bottom shelf of the tortilla making station measured 76F for over 4 hours. The owner discarded the peppers.

A container of cooked tomatoes and peppers stored out of temperature control on the main prep area prep table measured 111F for approximately 2 hours. The owner discarded the cooked peppers and tomatoes.

Three large containers of barbacoa (47F-48F) and three large containers of refried beans (47F-50F) stored in the main prep area 2-door cooler overnight. Per the owner, all items were prepared the evening before and placed within the cooler overnight for cooling. The owner discarded all items.

Unapproved employee drink was improperly stored on top of clean plates located on a drying rack in the dish area. Manager on duty discarded the drink.

A sanitizer bucket was stored within the basin of the front food service counter hand sink. The manager on duty removed the sanitizer bucket, regaining access to the sink.

Wiping clothes were stored out of sanitizing solution when not in use on the grill line prep table.

A in-use ladle was store 2" above the floor of the main prep area.

The exterior of the grill line 3-door cooler was visible soiled.

Observed several tiles in the kitchen area replaced with absorbent, non-smooth tiles. These need to be replaced with the correct tiles that are smooth, non-absorbent, and easily cleanable.