TACO RICO

Violations (14)

• 10-05-5Critical

  In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.

  High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils in standing water at 142F at the cook line.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pico de gallo (48F - Cold Holding); corn (46F - Cold Holding) at the reach in cooler located near front service window. As per operator, products have been there for about an hour. Operator placed products in ice baths for rapid cooling. **Corrective Action Taken**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce (110F - Hot Holding) at the steam table. As per operator, product has been there for about two hours. Operator began to reheat product to correct parameters. **Corrective Action Taken**

  High Priority

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm). Operator added chlorine solution. Final reading Triple Sink (Chlorine 100ppm) **Corrected On-Site**

  High Priority

• 36-17-5

  Floor tiles missing and/or in disrepair.

  Basic - Floor tiles missing and/or in disrepair. Observed kitchen tiles near cook line in disrepair.

  Basic

• 14-38-4

  Food storage container/container lid cracked or broken.

  Basic - Food storage container/container lid cracked or broken. Observed plastic container in near cook line and front counter area containing chips cracked.

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign in employee unisex restroom.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters at the cook line heavily soiled. Observed reach in cooler drawers at the cook line with soiled gaskets.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout the kitchen area heavily soiled.

  Basic

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave door handles covered in food debris.

  Basic

• 22-31-4

  Non-pitting surface rust on food-contact equipment.

  Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves used to store clean pots and pans with rusted shelves.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable.

  Basic - Cutting board has cut marks and is no longer cleanable. Observed two white cutting boards located at the reach in cooler prep station with cut marks and no longer cleanable.

  Basic

• 35B-01-4

  Exterior door has a gap at the threshold that opens to the outside.

  Basic - Exterior door has a gap at the threshold that opens to the outside. Observed two small gaps underneath back exit door.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed kitchen floor soiled with food debris.

  Basic