HELLO TACO

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Chlorine 200+ppm). Operator corrected to 100ppm. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed front handwashing sink with a large metal utensil in it. Operator removed utensil. Corrected On-Site

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw shrimp thawing in a container of water in the prep area. Operator placed into triple sink to allow cold running to thaw the raw shrimp. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink by grill with a metal lid from a container in it. Operator removed lid from handwashing sink. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed containers of soup with a freeze date but no thaw date. Operator properly labeled. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. As per operator toxic substance is degreaser. Operator properly labeled.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use wet wiping cloth/towel used under cutting board. Operator removed wet wiping cloth. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed several containers of food with old labels stuck to them in the glass 2 door cooler by exit. Operator removed old stickers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored above cooked soup. Manager rearranged for proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pork (114F - Hot Holding) in hot box. As per manager, item was reheated approximately 3 hours prior to inspection. Manager started to reheat to 165F, and maintain above 135F. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Basic - Food stored on floor. Observed limes and onions stored on the floor.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Ceiling tile missing at cookline.