Taco Taco

Inspector's notes

Observed front reach in in refrigerator on unit still reporting above 41°F at time of inspection. Reach in reported at 44°F, while prep table now reported at 41°F. 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. All TCS items in refrigerator were moved to alternate functioning cold holding unit or moved to prep at time of inspection. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed both reach in refrigerators on unit reporting above 41°F at time of inspection. Reach in reported at 53°F and prep table fridge reported at 56°F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. 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 cooked chicken (61°F), cooked beef (84°F), and cheese (54°F) in refrigerator by entryway reporting above 41°F at time of inspection. PIC could not confirm how long items had been out of temperature, but did state they had been placed in the refrigerator around 6 hours prior during prep. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed both reach in refrigerators on unit reporting above 41°F at time of inspection. Reach in reported at 53°F and prep table fridge reported at 56°F. 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. ALL TCS food inside the refrigerator were discarded at time of inspection. Corrective Action: Correct prior to re-inspection.