CRAZY TACO

2-2A: .03(2)(o)Person in Charge could not provide documents that food employees were informed of their responsibility to report symptoms and/or illnesses of the employee health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

4-2B: .05(7)(a)1Soda nozzles contain black residue buildup. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

5-2: .04(7)(e)Consumer advisory to be provided in all capital letters (Breakfast menu in lower case) and disclosure statement provided (not provided for all foods undercooked). If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

8-2B: .07(6)(b)Three (3) spray bottles unlabeled with common name of substance inside of bottle. Working containers, used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies, shall be clearly and individually identified with the common name of the material. Corrective Actions: Bottles labeled during inspection.

12C: .04(4)(m)Wet wiping cloths found in sanitizer solution below required concentration. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. Corrective Actions: Sanitizer solution in wet wiping cloth buckets remade.

6-1C: .04(6)(d)TCS (time/temperature control for safety foods) not cooled from 135F to 41F within six (6) hours. See temperatures marked '***'. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Food discarded

11A: .04(6)(e)TCS foods cooling in containers with tight fitting lids/wrapping, not allowing for proper air flow over food. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). Discussed proper methods with food manager. Corrective Actions: Food discarded for improper cooling time/temperature.