The Taco Spot

Inspector's notes

Observed no hand drying provision at hand sink behind register at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink maximum water temperature measured at 90F. PIC reported hot water heater broke and currently being serviced. Provide adequate hot water at all sink fixtures prior to re-inspection. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Corrective Action: Correct within 24 hours. Continued operation without hot water can result in a suspension of permit.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed at time of inspection. A 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 no soap observed at hand sink near register. PIC provided soap for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs stored above potatoes and peppers. PIC relocated raw eggs to bottom shelf stored below produce. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed y-valve connected to mop sink feeding chemical dispenser. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no CFPM at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 4TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor sink for 3-compartment sink, ice machine, and hand washing sink backing up and unable to convey sewage. Also observed floor sink for prep sink backing up and unable to convey sewage. Observed out of order signs on both bathrooms. One bathroom was observed non-functional. The other bathroom was observed locked. Per PIC, the staff onsite do not have keys. Establishment does not have any bathrooms onsite for use. PIC states employees don't use the bathrooms. Discussed with PIC the importance of properly conveying sewage and having an ability to use bathrooms. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed no CFPM at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 4TH CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor sink for 3-compartment sink, ice machine, and hand washing sink backing up and unable to convey sewage. Also observed floor sink for prep sink backing up and unable to convey sewage. Observed out of order signs on both bathrooms. One bathroom was observed non-functional. The other bathroom was observed locked. Per PIC, the staff onsite do not have keys. Establishment does not have any bathrooms onsite for use. PIC states employees don't use the bathrooms. Discussed with PIC the importance of properly conveying sewage and having an ability to use bathrooms. See following immediate suspension. Corrective Action: Correct at once.

Inspector's notes

No Certified Food Protection Manager was onsite at time of inspection. Informed PIC that a CFPM must be onsite during all hours of operation. PIC stated that they are in the process of retesting for the certificate. 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 a bucket of birria sauce in the walk-in with no labels. PIC informed that the sauce is made at an office and delivered to the establishment. The office where the sauce is made does not have a permit. Explained to PIC that due to the sauce being made at an establishment that is unpermitted it came from an unapproved source and needs to be discarded. PIC discarded the sauce at time of inspection. Sauce was embargoed. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bags of raw chicken, beef, and raw shell eggs stored above a container of raw potatoes in the bottom of the cold holding unit. Informed PIC that raw animal proteins need to be stored below any ready to eat foods and stored according to cooking temperature. Instructed PIC to move the raw animal proteins to the bottom of the unit at time of inspection. PIC properly stored all raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed teaspoons being sanitized at the three-compartment sink in a quat concentration of less than 150 ppm. Informed PIC that the sanitizer concentration needs to be between 200-400ppm to properly sanitize food contact surfaces. PIC informed that the sink is filled using the sanitizer pump and the water from the faucet. Instructed PIC to drain the sink and fill the sink using only the sanitizer pump. Upon testing, the sanitizer compartment was filled with an approved concentration. Discussed with PIC that the sanitizer compartment must be filled using only the pump due to it being pre-measured at an approved concentration. Discussed with PIC that adding water to the sanitizer compartment dilutes the concentration. Instructed PIC to re-sanitize the teaspoons at time of inspection. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager present on-site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked birria measured 67'F in large deep metal pot in walk-in unit. Cook stated birria was cooked the night prior and have been cooling in walk-in for longer than 6 hours. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Provided guidance resources on cooling parameters and proper cooling methods via email. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the 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.