TACOS 4G M LLC

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans 62 f reach in cooler did not cool from 135 f to 41 f in 6 hours. See stop sale cooked previous night plastic wrap was over beans.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Discussed with employee the Importance of hand washing.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemon with bare hand discussed with operator to wear gloves when working when the food unless it's going be heated to 145 f operator placed on gloves. Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce.raw chicken over unwashed produce grey reach in cooler on cooks line.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked beans 62 f reach in cooler did not cool from 135 f to 41 f in 6 hours. See stop sale cooked previous night plastic wrap was over beans.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter Bean dip 47 f operator placed in freezer 2nd temp 43 f Cooked beans 62 f reach in cooler did not cool from 135 f to 41 f in 6 hours. See stop sale Corrective Action Taken

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. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. To wash lime. Repeat Violation

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 Corrective Action Taken

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat tomatoes reach in cooler white cooler.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washing gloves in hand washing sink. Discussed with operator the importance of hand washing hands. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Stored frozen shrimp in hand washing sink back kitchen operator removed. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink by reach in cooler cooks line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook rice reach in cooler made 9/13/22

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line prep table. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee tamales in reach in cooler with restaurants food. Repeat Violation

Basic - Single-service articles improperly stored. To go plastic containers on floor in kitchen.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 20 ppm retested to 100 ppm. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready to eat peppers in reach in cooler. Operator moved peppers away from raw beef.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator touched raw beef and only removed gloves and continued to work with ready to eat food such as lime and clean equipment utensils.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked pepper sauce 44 f cooked green tomatoes 44 f cooked red tomato sauce 44 f. Operator placed in reach in freezer to rapid cool. 2nd temp 12:55 all temps at 43 f Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container of lettuce stored in hand washing sink. Employee removed. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator had chlorine test strips but three compartment sink was Quaternary ammonia.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink on cooks line.

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 talmaes in reach in cooler not date marked.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.water bottle on prep table. Employee removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee Employee drink in reach in cooler on cooks line not separated from restaurants food. Repeat Violation

Basic - Food stored on floor. Water bottles on floor in prep kitchen.

High Priority - Container of medicine improperly stored. Observed medical pills and vitamins stored next to microwave by three compartment sink. Observed employee re move medication during time of inspection. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash knife with water only no sanitizer. Observed employee wash rinse and sanitize knife at 3 compartment sink during time of inspection. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed at 0ppm. Operator re made to 200ppm during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler 1st temp at 11:25am yellow rice 48 °F, mozzarella cheese 48 °F inspector Inspector advised operator to place all Potentially hazardous to reach in cooler to rapid cool. 2nd temp at 12:10pm mozzarella cheese 46 °F cooked yellow rice 46 °F Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed spoon in hand washing sink by reach in cooler. Located by entrance door. Observed operator remove spoon from sink during time of inspection. Observed employee wash knife in hand washing sink. Inspector advised employee to only use hand washing sink for hand use only. Observed employee wash knife in three compartment sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. White toxic substance not labeled. Observed employee mark bottle as Clorox cleaner. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in reach in cooler next to restaurants food not segregated. Observed reach in cooler by hand washing sink. Observed employee move food away from restaurants food. Corrected On-Site

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