TACOS GONE MOBILE V

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handled soiled food equipments in three compartment sink, then returned to cook line, placed on gloves without washing hands then working with food. Employee went outside of the back door and returned to kitchen, placed on gloves then working food without washing hands first.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine tested 200+ppm. Employee remade solution, tested 50ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line. Employee provided. 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. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl in flour bin.

Basic - Dead roaches on premises. 1 dead roach on floor behind drink cooler at front service station. Employee discarded, cleaned and sanitized the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour bin.

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-02-25: Time Extended - Time Extended - From follow-up inspection 2023-02-27: Time Extended

Intermediate - - From initial inspection : Observed - From initial inspection : 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. Warning - From follow-up inspection 2023-02-25: Time Extended - Time Extended. - From follow-up inspection 2023-02-27: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2023.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested 200+ ppm of Chlorine. Operator diluted with water, tested 100ppm. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided by email.

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. Provided by email.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, cooked beef and cut watermelon in walk-in cooler. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink on cook line.

Basic - Employee eating in a food preparation or other restricted area. Observed 3 employees eating on prep table at kitchen. All employees moved to employee area to finish their meal. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed multiple opened bottle water stored in reach-in freezer at kitchen.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Management spoke to employee Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes without sanitizing Management spoke to employee to set up sink. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All temperatures are in Fahrenheit degrees. 255pm Cheese 45 (41) salsa 45 (42) cut lettuce 45(42) Management iced products down, Rechecked 30 minutes later 325pm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee rinsed hands in triple sink and then put on gloves to start handling food, management spoke to employee Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cooks line Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Bowl or other container with no handle used to dispense food. Red bowl in sugar Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name.large white bins with sugar per management Corrected On-Site