Taco Rico LLC

Observed Time/Temperature Control for Safety (TCS) foods do not meet time and temperature parameters for cooling of cooked food items.

Observed the certified food safety manager certification is expired.

Observed disinfectant is not provided to go along with written procedure for vomit and/or diarrhea clean up.

Observed live roaches present in the kitchen.

Observed there are open employee drinks present in kitchen area.

Observed personal food is present in walk in cooler with customer food (ex. pizza).

Observed employee medicine is stored on top of coolers and prep tables (ex. eye drops and pain medicine).

Observed Time/Temperature Control for Safety (TCS) food items are being thawed at room temperature (ex. bagged chicken and tamales).

Observed vacuum sealed fish are not removed from individual packaging once thawed in the walk in cooler.

Observed there is a bag of onions on the floor in the walk in cooler.

Observed each food handler does not have hair effectively restrained.

Observed floors beneath the fryer area are not clean.

Observed employee personal items are improperly stored throughout kitchen.

Observed improper inspection is hanging on the drive thru window. The inspection score of 93 is posted instead of 82.

Observed scoops without handles (ex. bowls) stored in bulk food containers.

Observed shelves in the walk in cooler are not clean and maintained.

Observed Time Temperature Control for Safety foods (TCS) do not meet temperature requirements of 41 degrees F or below. Based on conversation with the Person in Charge along with observed times and temperatures TCS foods are placed in a cooking process.

Observed TCS foods do not meet temperature requirements of 135 degrees F or above. Items are on a steam table. Steam table is turned down by food handler causing food items to drop less than 135 degrees F. The steam table is adjusted. Food items are removed and reheated before being placed back on the steam table unit.

Observed TCS foods items are not cooled adequately for safety.

Observed TCS foods that are kept for more than 24 hours are not date marked or containers have date marks that show dates past (7) days.

Observed improper cooling methods are used for TCS foods. Cooked TCS foods are allowed to sit on prep table in large containers at room temperature. (Repeat)

Observed shelves in the walk in cooler are not clean and maintained.

Observed improper cooling methods are used for Time/Temperature Control for Safety (TCS) foods. Cooked TCS foods are allowed to sit on prep table in containers at room temperature. (Rpt)

Observed most recent routine inspection is not posted in dining room and/or drive thru window. The 92 from 11/17/23 is posted and it should be an 82 from 4/23/24.

Observed scoop without handles (ex. small plastic bowl) being stored in ready to eat food items (Rpt).

Observed Time Temperature Control for Safety foods (TCS) are not maintaining temperature requirements of 41 degrees F or below in prep top cooler.

Observed employee personal drinks and plate of personal food on top of cooler and prep table in kitchen.

Observed improper cooling methods for cooked and ready to eat TCS foods is taking place. Cooked TCS foods are being allowed to sit on prep table in containers at room temperature. Ready to eat TCS foods are placed in large quantities in bowl.

Observed bag of raw pork allowed to thaw at room temperature in food prep sink.

Observed scoop without handle (ex. small bowl) is being stored in food items that are ready to eat.

Observed interior of freezer near steam table needs detailed cleaning to remove spills from meat and other food items.

Observed employee drinks and personal food stored on prep tables and in coolers/freezers next to customer food.

Observed back hand sink blocked by trash can where preparation of food items are taking place.

Observed improper cooling methods for hot and cold prepared food items. Break large containers of hot products (ex. beans, soups, etc) into smaller portions. Do not use the prep top cooler that holds non-Time/Temperature Control for Safety (TCS) foods for cooling tomatoes.

Observed most recent routine inspection is not posted. The 82 from 6/9/2023 is posted.

Observed Time Temperature Control for Safety foods (TCS) are not maintained at 41 degrees F or below in cold holding.

Observed Person in Charge can not demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed employee drinks improperly stored on prep tables. Must be in a single use cup, lid, straw, and stored separately.

Observed back hand sink is blocked by trash can in rear preparation area while preparation of raw meat items are being prepared.

Observed written procedures with an EPA approved registered chemical sanitizer against Norovirus in the event of vomit/diarrhea is not provided.

Observed chemical spray bottles are stored by food on cook line and employee medicine on food equipment.

Observed raw meat is being prepared by washing in sink designated for ready to eat foods only.

Observed wiping towels wet with food debris are not being stored in sanitizing solution in between uses.

Observed squirt bottles and small containers with unidentifiable liquids and powders are not labeled with common name.

Observed raw meat is being thawed at room temperature in food preparation sink designated for meat.

Observed boxes of food on the floor in dry storage (ex. box of frozen raw meat).

Observed large pot of raw meat that is being washed and stored for cooking is on the floor. After meat is washed it is placed in pot that is on the floor.

Observed most recent routine inspection is not posted in drive-thru window.

Observed prep top cooler does not consistently maintain temperatures of 41 degrees F or below.

Observed chlorine test strips are not readily available (ex. bleach).

Observed Time Temperature Control for Safety foods (TCS) are not held at 41 degrees F or below.

Observed TCS foods are not held at 135 degrees F or above.

Observed TCS foods that were either prepared last night or today did not cool based on observed times and temperatures.

Observed Person in Charge (PIC) is not aware of an Employee Health Policy for reportable symptoms and illnesses.

Observed PIC can not demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed written procedures with an approved EPA registered chemical against Norovirus is not provided.

Observed improper cooling methods for cooked food items. Do not leave foods just sitting out at room temperature. Options are discussed with manager.

Observed raw meat is being thawed at room temperature in food preparation sink.

Observed test strips for bleach sanitizer is not provided (ex. chlorine test strips)

Observed most recent routine inspection is not posted in dining or drive-thru.

Observed the insulation under prep-top cooler lid is in disrepair and separating from metal lid.

Observed separation is not adequate in the following areas: -raw tilapia above cooked rice in walk in cooler -ice for customer drinks stored on top of raw meat in deep freezer -french fries stored with raw shrimp in deep freezer -cook tamales stored with raw meat in deep freezer

Observed Time Temperature Control for Safety foods (TCS) are not maintained at 41 degrees F or below.

Observed TCS foods that were either prepared last night or this morning did not cool based on observed times and temperatures and discussion with person in charge (ex. cooked beef, beans, salsa verde, carnitas)

Observed Person in Charge (PIC) is not aware of an employee health policy for reportable symptoms and illnesses.

Observed PIC can not demonstrate in a verifiable manner that food employees are/were informed of their responsibility to report symptoms and/or illnesses.

Observed employee personal food and drinks are improperly stored throughout kitchen on prep tables above customer food and clean equipment.

Observed paper towels are not readily available at each hand sink.

Observed written procedures with an approved EPA registered chemical against Norovirus is not provided.

Observed TCS foods that are cooked and/or considered ready to eat are not date marked. A date marking system must be in place for these foods when they are kept for more than 24 hours.

Observed unlabeled chemical spray bottles throughout kitchen.

Observed containers of dried food products/white powders are in containers without being labeled with common name.

Observed improper cooling methods of cooked foods.

Observed tilapia that is vacuum sealed in the individual packs is allowed to thaw and remain in package in walk in cooler. Remove from package immediately when thawed.

Observed food on the floor in kitchen, walk in cooler, and dry storage.

Observed walk in cooler does not maintain 41 degrees F or below.

Observed test strips for bleach sanitizer is not provided (ex. chlorine test strips)