TAQUERIA LOS CABRONES LLC

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee opened back door with gloved hand and continued food preparation without washing hands and changing gloves.

Intermediate - 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 opened more than 24 hours prior and not date marked. Employee marked. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in flour.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved Repeat Violation

Basic - Food stored on floor. Container of oil on floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris and mold-like substances. Repeat Violation

High Priority - Live, small flying insects found. One live fly in truck.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In back vertical reach-in cooler: cheese (50F - Cold Holding). Operator moved to other reach-in cooler. Corrective Action Taken

Intermediate - 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 opened two days prior with no date mark. Operator marked. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee chicken in back reach-in cooler not marked or segregated. Operator moved to bottom shelf and labeled. Corrected On-Site

Basic - Equipment in poor repair. Cutting boards grooved. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris and mold-like substances. Repeat Violation

Basic - Utensils in poor condition. Spatula on grill with melted handle.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Employee removed. Corrected On-Site

Basic - Equipment in poor repair. Cutting boards grooved. Repeat Violation

Basic - Food stored on floor. Container of flour on floor. Operator moved to shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with old food debris and mold-like substances. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with mold-like substances.

Basic - Equipment in poor repair. Cutting board grooved.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach-in freezer soiled with food debris. Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched face and pants and continued food prep.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach-in freezer soiled with food debris.

High Priority - Employee dried hands on clothes/apron/cloth towel after washing. Employee washed hands and dried with a cloth towel at beginning of inspection.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed hands then touched pants/shirt then placed on gloves to start cooking.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee taking order handling money then placed on gloves and started putting together food in Togo box and handed to customer no hand wash.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over crema and cooked chicken in reach-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Items in handwash sink. Operator removed items. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Napkins was placed by there. 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. Chicken cooked 3 days ago.

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

Basic - Bowl or other container with no handle used to dispense food. Can used to scoop rice no handle. Operator removed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat on shelf above seasonings, operator moved hat. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior reach-in freezer.

High Priority - Toxic substance/chemical improperly stored. Glass cleaner next to single service on top of reach-in cooler. Operator moved. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in three compartment sink.

Intermediate - Handwash sink not accessible for employee use at all times. Utensils inside hand wash sink. Operator moved. Corrected On-Site Repeat Violation

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Slushee in reach-in freezer not labeled.

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

High Priority - Food prepared in a private home. See stop sale. 2 containers of pork in reach in cooler.

High Priority - Non-food grade paper/paper towel used as liner for food container. Cloth towel wrapped around cilantro in reach in cooler talked to operator about wrapping in paper towels instead.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce and limes in small reach in cooler. Operator moved beef. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Clorox spray bottle on top of reach in cooler, operator moved item. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Wire rack and orange cooler in front of Handwash sink making it difficult to access sink. Spray bottle and scrub brush in Handwash sink, operator moved items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of wax paper box, employee moved jacket. Corrected On-Site

Basic - Equipment in poor repair. 2 cutting boards with deep cut marks.

Basic - Wash/Rinse/Sanitizing solution not maintained clean. Floating pieces of cilantro in sani tee compartment.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened cup by tortilla dough press. Emp food on top of orange cooler.

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. Observed employee touch cooked tortillas on flat top.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 fly flying in truck.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (89°F - Hot Holding) on table next to flat top. Operator placed in cooler. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Bottle of clorox on rack above drinks. Operator moved. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water tank off. Operator turned on. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. On reach in cooler.

Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Tortilla press.

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Outer openings not protected with self-closing doors. No screening on front Togo window.

Basic - Working containers of food removed from original container not identified by common name. Spray bottle under front counter. Container of flour.