TAQUERIA MIGUEL LLC

High Priority - Toxic substance/chemical improperly stored. Bleach stored next to BBQ sauce. Operator renewed bbq sauce Corrected On-Site

Intermediate - Records/documents for required employee training do not contain all of the required information. Writing is fading Repeat Violation

Basic - Plastic Bottles of water stored on floor. Advised operator to stored properly

High Priority - Nonfood-grade bags used in direct contact with food...cut onion stored in thank you bags .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not portion or prep today cheese 60°, green salsa 78°, slice tomatoes 56°, pico de gallo 47° in reach in cooler being held more than four hours .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.... Food not portion or prep today cheese 60°, green salsa 78°, slice tomatoes 56°, pico de gallo 47° in reach in cooler being held more than four hours . Stop sale issue . Operator discarded food. Corrective Action Taken

Intermediate - Records/documents for required employee training do not contain all of the required information.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food...employee washing hands with gloves . Employee changed gloves and washing hands after discussion. Corrected On-Site

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. At sanitizer bucket; chlorine 200ppm. Operator diluted to 100ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues- all. Warning - From follow-up inspection 2022-04-29: Time Extended

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken container on top of raw beef container in reach in cooler at cook line. Operator stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (120°F - Hot Holding) on the flat top at cook line. As per operator food out of temperature for less than four hours. Operator placed pot on the hot side of the flat top to reheat to 165° F. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink and wiping cloths. Chlorine solution used as sanitizer- no test kit.

Basic - Food stored on floor. Onions stored on the floor. Operator stored properly Corrected On-Site