TACOS APSON

Violations (11)

• f7e7d6cd-3470-4c29-b5d0-d815accd2c0aCriticalCorrected on site

  Food-contact surfaces: cleaned and sanitized

  4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Observed flies to be landing on in use cutting boards and knives at time of inspection. Observed ice scoop to be stored on top of ice machine located outside.

  Protection from Contamination

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. Shelf behind 3-compartment and bucket outside Observed flying insect raid inside of store.

  Food/Color Additives and Toxic Substances

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Observed facility did not currently have an employee acknowledgement or other tool for reporting foodborne illness symptoms to management.

  Employee Health

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  Insects, rodents, and animals not present

  6-202.13 (B) Insect control devices shall be installed so that: (1) The devices are not located over a FOOD preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE­SERVICE and SINGLE-USE ARTICLES. Salsa bar Observed an insect trapping device stored above salad bar containing fallen dead flies.

  Prevention of Food Contamination

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-501.111 The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under §§ 7-202.12, 7-206.12, and 7-206.13; and There is a large amount of flies under the shade by the back door of the food establishment. There are not many flies at all in the dining area, or in the kitchen. Observed many flies inside of establishment at time of inspection. Flies observed on dining counter and on glass for salsa bar. Observed facility to have a light fly trap, however it appeared to not be working per person in charge (PIC). Observed facility to have a fly curtain, however, flies were observed to enter facility. Observed flies around back entry. Educated PIC about using sticky traps (not hung above food contact surfaces). Facility shall ensure that the premises is maintained free of pests by utilizing effective pest control method. Correct violation within 30 days. This is a second repeat violation.

  Prevention of Food Contamination

• 97c94d0e-d697-438c-9ad5-a1218d5f6264

  Insects, rodents, and animals not present

  6-202.15 (A) Except as specified in (B), (C), and (E) and under (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors. There was a 1"x2" hole in the security screen door at the back of the house. Observed a hole in screen door in back entry. Facility shall ensure that facility is protected against entry of pests by sealing holes. Correct violation within 30 days. This is a second repeat violation.

  Prevention of Food Contamination

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  Contamination prevented during food preparation, storage, and display

  3-305.14 During preparation, unPACKAGED FOOD shall be protected from environmental sources of contamination. Observed a cutting board and onions stored outside on a prep table. Observed flies on cutting board. PIC stated that they cut and limes outside.

  Prevention of Food Contamination

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Prep tables outside, ice machine, and cookline Observed heavy grease and food debris accumulation on prep tables outside and on cookline equipment. Observed food residue on side of refrigerator by prep table in back of kitchen. Observed black residue accumulation on inside of ice machine near ice outlet. Observed shelving in walk in to be rusting and to have food residue on shelves. Food also stored on soiled cardboard liners on walk in shelving. Observed food residue on non-food contact surface of meat slicer.

  Utensils, Equipment and Vending

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  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observed food residue accumulation on doors and under cooking equipment on cookline. Observed residue accumulation in closet inside of mop sink area. Observed residue accumulation on floor and wall underneath 3-compartment sink. Facility shall ensure that physical facilities are cleaned as often as necessary to keep them clean. Correct violation within 30 das.

  Physical Facilities

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed salsas on salsa bar to be held above 41 degrees f at time of inspection. Observed beans in walk in to not be cold holding at 41 degrees or less.

  Time Temperature Control for Safety Food (TCS Food)

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  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. walk in Observed large, deep pans of meat, beans in walk in. Observed large quantities of prepared Pico de gallo in 5 gallon plastic buckets.

  Food Temperature Control