TORCHY'S TACOS

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chorizo above bags of shredded cheese. Advised, operator rearranged product. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink by kitchen back door water does not reach 85°. Work order in progress.

Basic - Working containers of food removed from original container not identified by common name. -Slick 'Em food grade lubricant in spray bottle in prep area not labeled.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -product using time plan held more than 4 hours.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sour cream, aioli in squirt bottles on cook line not discarded at 4 hour time mark. Operator discarded product, replaced and added new time mark. Corrective Action Taken

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -plastic knives at dining room beverage station not all facing down to avoid contact with customers' hands. Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. -bottom of taco table.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -plastic knives not all facing down to prevent contact with customer hands. Corrected On-Site Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open can of energy drink in reach in cooler. Operator discarded. Corrected On-Site

Basic - Single-service items for customer self-service not properly protected to prevent contamination. -plastic knives not all facing down in dining room. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. -cook line reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made ranch, cooked tomatillo sauce, aioli, sour cream (60F - Cold Holding) in squeeze bottles sitting in 1/3 pan in cook line prep cooler. Product out of temperature less than 4 hours. Operator moved product inside cooler for temperature recovery. Corrective Action Taken

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -establishment currently has 144 seats. Provided new Seating Change Evaluation.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs on cook line in 115° sanitizer water. Operator dumped liquid. Corrected On-Site

Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -facility applied for 128 seats, currently 143. Operator removing 15 seats. Provided seating change evaluation. Corrected On-Site

Basic - Food stored on floor. -water softener salt on raised floor in kitchen.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -ice scoop stored in a non-food grade bag at ice machine. Operator replaced with a food grade plastic bag. Corrected On-Site