I Heart Tacos

Observed chopped tomatoes and two other food items in the reach in cooler not date marked. CA: Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. COS: Food items were date marked.

Observed beef ,Chili sitting directly on the floor in the walk in freezer. CA: Food shall be protected from contamination by storing the food at least 6 inches above the floor. COS: Food items were stored 6 inches above floor.

Observed food being reheated in the hot hold wells temps ranged from chicken -114, beef 134, refried bean 138. Facility opens to diners at 11, these items would not have made a reheat temp requirements of 165 within the time frame. All precooked foods need to be reheated to a min of 165 for 15 secs.

Hand wash sink did not have hot water available. Min hand wash sink temp is 87 de f. Water was cold.

Containers holding seasonings were not labeled with common food name. Containers holding food ingredients that are removed from original package shall be clearly identified with common name of food in English.

Hand wash sink at front kitchen has a mixing valve, but water temp did not reach water temp of 85 degrees. water barely got warm. Water temp needs to be adjusted to maintain adequate temperature. correct within 72 hrs

Observed build up on the interior chutes of the bulk ice machine. Showed CFSM on site and had discussions on proper ways to clean and maintain unit. CFSM stated that Barlow company had just recently been out to clean unit. They cleaned the line but not interior. C. Action: Clean unit and use back up ice source as needed , will recheck unit within 72 hours.

Observed not reheating vegetables properly on stove top prior to them placing them on the HH line. PIC immediately corrected staff and had them change the process.

Hand wash sink was observed being blocked by wet towels. Hand wash sinks can not be used for any other purpose other than hand washing. Nor can they be blocked by dishes or rags. Staff Removed wet towels from sinks and cleaned it prior to EHS Washing Hands. (COS)

Upon inspection of dish pit area, metal pans found stacked wet Dishes need to be stacked in a manner that air can circulate and they can properly air dry. .