TALKIN' TACOS

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing pots and pans in triple compartment sink, and not using sanitizer. Educated employee on sanitizing equipment and utensils in sanitizing compartment. Employee set up sink with chlorine sanitizer and rewashed pots and pans. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Equipment and buckets blocking one of the two handwashing sinks in kitchen. Employee moved items from in front of handwashing sinks. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in bottom of flip top cooler, next to cheese and other food for establishment. Educated employee on storing personal foods in separate area. Employee removed beverage from cooler. Corrected On-Site

High Priority - Container of medicine improperly stored. Burn spray stored on flip top cooler next to cook line in kitchen. Manager removed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw steak in low cooling unit. Manager rearranged for proper storage. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corn reheated and stored in steam table at 122 F at 1:20 pm, since 10: 30 am. Educated manager on proper reheating and holding temperatures. Manager discarded. See Stop Sale.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Corn reheated and stored in steam table at 122 F at 1:20 pm, since 10: 30 am. Educated manager on proper reheating temperatures. Manager discarded. See Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. Employee filled container from handwashing sink next to cook line. Educated employee on using handwashing sink for handwashing only. Employee filled up container from triple sink. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed three days ago, with no food handler certification without signed Employee Health Form. Employee signed form. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin at front counter. Manager cleaned and sanitized ice machine. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water of 85 F at cook line. Manager discarded water. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. 1). No handwashing sign at handwashing sink next to cook line. 2).No handwashing signs in both gender bathrooms.

Basic - Single-service articles improperly stored. Boxes of plastic cutlery and cups on floor behind front counter. Manager placed on shelf. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Take out plates not inverted on bottom of table at front counter. Manager inverted. Corrected On-Site