TAQUERIA MAS SALSA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler . shredded cheese (47F - Cold Holding); cooked chicken (47F - Cold Holding)/ 2 hours . Operator placed ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line refried beans (125F - Hot Holding)/less than4 hours . Operator reheated to 167F. Corrected On-Site

Intermediate - Nonself-sufficient mobile food dispensing vehicle operator failed to submit a Commissary Notification form to the division for each commissary prior to use.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.

Basic - No handwashing sign provided at a hand sink used by food employees.