TACO FACTORY, THE scored 55; newer inspection records 78

1. 01

   Handwashing

   Item 2-1B ↗

   Observed food employees use their phones, sweep the kitchen floor then touch food containers and utensils in the kitchen without washing their hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products…

   Inspector’s full note +

   Code 511-6-1.03(5)(c)

   Observed food employees use their phones, sweep the kitchen floor then touch food containers and utensils in the kitchen without washing their hands. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P COS: PIC informed of when to wash hands and they began to wash when required. Corrected On-Site. New Violation.

   Official report · Item 2-1B ↗
   Corrected on siteNew violation
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   Observed a container with a slice of watermelon and two water bottles on the prep table and prep sink in the main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

   Inspector’s full note +

   Code 511-6-1.03(5)(k)1&2

   Observed a container with a slice of watermelon and two water bottles on the prep table and prep sink in the main kitchen. CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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. COS: Items discarded Corrected On-Site. New Violation.

   Official report · Item 2-2B ↗
   Corrected on siteNew violation
3. 03

   Food separation and protection

   Item 4-1A ↗

   Observed raw shelled eggs stored above 3 containers of rice in the glass reach in cooler; raw ground beef, raw beef, and raw chicken stored above mushrooms, jalapenos, and cilantro in the 2 door reach in all in the main kitchen. CA: Food separated from contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables COS: Raw proteins placed on the bottom shelf and eggs placed beside the rice.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw shelled eggs stored above 3 containers of rice in the glass reach in cooler; raw ground beef, raw beef, and raw chicken stored above mushrooms, jalapenos, and cilantro in the 2 door reach in all in the main kitchen. CA: Food separated from contamination by separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables COS: Raw proteins placed on the bottom shelf and eggs placed beside the rice. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗
   Corrected on siteNew violation
4. 04

   Food protection

   Item 4-2A ↗

   Observed the far prep top cooler open with lettuce, queso cheese, parmesan, cilantro and onions uncovered; tortilla bowls stored in a cardboard box on the shelf uncovered; bag of sugar and container of paprika in the back food storage uncovered; and oil in a pot beside the flat grill uncovered all in the main kitchen. CA: Food must be maintained covered to prevent the possibility of contamination.

   Inspector’s full note +

   Code 511-6-1.04(4)(c)1(iv)

   Observed the far prep top cooler open with lettuce, queso cheese, parmesan, cilantro and onions uncovered; tortilla bowls stored in a cardboard box on the shelf uncovered; bag of sugar and container of paprika in the back food storage uncovered; and oil in a pot beside the flat grill uncovered all in the main kitchen. CA: Food must be maintained covered to prevent the possibility of contamination. COS: All foods covered. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2A ↗
   Corrected on siteRepeat violation
5. 05

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed ice machine with black mold on the internal top shield; food containers stored as clean and stacked on the shelf with food debris stuck on; tortilla bowls stored directly in a cardboard food box all in the main kitchen. Observed 2 shake blenders behind the bar in the front food service with food encrusted on the food contact portions.

   Inspector’s full note +

   Code 511-6-1.05(7)(a)1

   Observed ice machine with black mold on the internal top shield; food containers stored as clean and stacked on the shelf with food debris stuck on; tortilla bowls stored directly in a cardboard food box all in the main kitchen. Observed 2 shake blenders behind the bar in the front food service with food encrusted on the food contact portions. CA: Food contact surfaces must be maintained clean to sight and touch. MUST CLEAN ICE MACHINE WITHIN 10 DAYS; TORTILLA BOWLS PLACED IN A FOOD STORAGE CONTAINER; DISHES PLACED AT THE 3 COMPARTMENT SINK and washed in the dishwasher. Repeat Violation.

   Official report · Item 4-2B ↗
   Repeat violation
6. 06

   Cold holding

   Item 6-1A ↗

   Observed cold held TCS foods in the both prep top coolers holding at temperatures between 49F to 45F.(see temperature entry) CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed cold held TCS foods in the both prep top coolers holding at temperatures between 49F to 45F.(see temperature entry) CA: Cold hold TCS foods must be maintained at 41F or below. COS: Foods discarded. Shredded Queso cooled to 40F. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗
   Corrected on siteRepeat violation
7. 07

   Hot holding temperatures

   Item 6-1B ↗

   Observed rice in the bain hot holding at 54F beside the grill/fryer. CA: TCS hot held food must be maintained at 135F or above.

   Inspector’s full note +

   Code 511-6-1.04(6)(f)

   Observed rice in the bain hot holding at 54F beside the grill/fryer. CA: TCS hot held food must be maintained at 135F or above. COS: Reheated to 175F Corrected On-Site. Repeat Violation.

   Official report · Item 6-1B ↗
   Corrected on siteRepeat violation
8. 08

   Date marking and disposition

   Item 6-2 ↗

   No date on salsa (squirt bottles and large bins) stored in prep top coolers and under counter reach in cooler ;and rice stored in the glass reach in cooler all in the main kitchen prepared more than 24 hours; Green salsa and regular salsa in the reachin cooler behind the bar, front food service, dated 7/11-7/21. CA: (TCS)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.

   Inspector’s full note +

   Code 511-6-1.04(6)(g)

   No date on salsa (squirt bottles and large bins) stored in prep top coolers and under counter reach in cooler ;and rice stored in the glass reach in cooler all in the main kitchen prepared more than 24 hours; Green salsa and regular salsa in the reachin cooler behind the bar, front food service, dated 7/11-7/21. CA: (TCS)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. COS: Salsa was labeled 7/11 and rice labeled 7/13. Salsa at the bar dated to end 7/18 Corrected On-Site. New Violation.

   Official report · Item 6-2 ↗
   Corrected on siteNew violation
9. 09

   Required permits and notices

   Item 13A ↗

   No permit posted in facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers REQUIRED WITHIN 72 HOURS New Violation.

   Inspector’s full note +

   Code 511-6-1.02(1)(f)(1)

   No permit posted in facility. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers REQUIRED WITHIN 72 HOURS New Violation.

   Official report · Item 13A ↗
   New violation
10. 10

    Required permits and notices

    Item 13A ↗

    No inspection report posted in the facility. CA: 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.

    Inspector’s full note +

    Code 511-6-1.02(1)(d)

    No inspection report posted in the facility. CA: 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. REQUIRED WITHIN 72 HOURS New Violation.

    Official report · Item 13A ↗
    New violation
11. 11

    Equipment design and condition

    Item 15A ↗

    Observed both prep top units with water pooled in the base of the unit in the main kitchen. CA: Equipment shall be maintained in a state of repair.

    Inspector’s full note +

    Code 511-6-1.05(6)(a)

    Observed both prep top units with water pooled in the base of the unit in the main kitchen. CA: Equipment shall be maintained in a state of repair. COS: Unit doors closed and water removed. Corrected On-Site. New Violation.

    Official report · Item 15A ↗
    Corrected on siteNew violation
12. 12

    Warewashing facilities and test strips

    Item 15B ↗

    No chlorine sanitizer test measuring device available to test dish washer and sanitizer solution. CA: Chlorine test measuring device required.

    Inspector’s full note +

    Code 511-6-1.05(3)(h),(i),(j)

    No chlorine sanitizer test measuring device available to test dish washer and sanitizer solution. CA: Chlorine test measuring device required. REQUIRED WITHIN 72 HOURS New Violation.

    Official report · Item 15B ↗
    New violation
13. 13

    Equipment cleanliness

    Item 15C ↗

    Observed base of the reach in drawers, not in use, with an accumulation of food and water in the bottom in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

    Inspector’s full note +

    Code 511-6-1.05(7)(a)2,3

    Observed base of the reach in drawers, not in use, with an accumulation of food and water in the bottom in the main kitchen. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. COS: The base of the unit cleaned. Corrected On-Site. New Violation.

    Official report · Item 15C ↗
    Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.