Rusty Taco

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. *3rd consecutive violation*

Inspector's notes

Observed cut cabbage sitting out a room temperature near the prep table with an internal temperature of 70F. Per PIC, the establishment normally pulls out the cabbage when there is a rush, and then puts in the prep cooler. Recommended putting the cut cabbage in the top portion of the prep table for service instead of leaving the cabbage out. Per PIC, the cabbage has been out for less than 4 hours prior to the inspection. The cut cabbage was moved to the walk-in for rapid cooling. Also observed guacamole (with tomatoes), and red salsa with an internal temperature range of 52F-56F, located in the a small table top cooler across from the register. Per PIC and an employee, the guacamole has pulled from the walk-in for less than 4 hours prior to the inspection, but was unsure when the red salsa was pulled. The red salsa was discarded at time of inspection (see embargo form). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, observed tabletop cooler, across from the register, with a minimum ambient air temperature 55.2F, maintaining TCS foods above 41F at time of inspection. It was discovered the outlet the unit was plugged into was not working, causing the cooler to not maintain cold holding temperature. PIC plugged the unit into a functioning outlet, after waiting 15 minutes and the unit was maintaining cold holding temperature. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray nozzle attached to hose on mop sink faucet. The faucet at the mop sink has an AVB, which has been under pressure. Had PIC disconnect spray nozzle from the mop sink faucet and explained to keep the spray nozzle disconnected when not in use. Explained to PIC that the AVB valve is not designed to be continuously under pressure and that there shouldn't be any obstructions downstream from the AVB valve. This could result in the backflow prevention device to fail. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee return to work after using the restroom without washing her hands. Also observed employee grab raw beef, remove gloves, touch her face, and then proceed to put on new gloves without washing her hands. Employee properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.