T'aha Mexican Kitchen

Food Contact Clean to Sight and Touch - Equipment food-contact surfaces and utensils was not clean to sight and touch.

Observe employee keys stored touching consumer utensils in the main cook. Person in charge removed keys and washed, rinsed and sanitized utensils at time of inspection.

Sanitizers, Criteria - Chemical sanitizers and other chemical antimicrobials applied to food-contact surfaces did not meet the requirements of the Food Code.

Observed one Quat Sanitizer bucket to be above 400ppm. Person in charge remade sanitizer to be between 200ppm-400ppm at time of inspection.

Hand Drying Provision - Each handwashing sink, or group of adjacent sinks, is not provided with Individual, disposable towels; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.

Observed no paper towels on the far main line hand sink. Person in charge provided towels at the time of inspection. Repeat violation will be assessed in 3-10 days.

RTE TCS, Disposition - Ready-to-Eat, Time/Temperature Control for Safety Food was not discarded in accordance with the Food Code.

Observed multiple food items held past 7 day discard date in the walk in cooler. Person in charge discarded food items at time of inspection. Observed multiple sauce squeeze bottles held past 7 day discard date in the main line reach in cooler. Person in charge discarded contents at time of inspection.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build up on the can opener blade main kitchen. Person in charge cleaned can opener at the time of inspection.

Common Name, Working Containers - Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies are not clearly and individually identified with the common name of the material.

Observed multiple spray bottles without common name labels throughout establishment. Person in charge labeled spray bottles at time of inspection. Repeat violation will be assessed in 3-10 days.

In-use utensils not properly stored between uses

Observed ice scoop handle stored in consumption ice at the bar. Employee removed scoop at the time of inspection.

Food is not stored as required by the Food Code

Observed bucket of chips stored on the floor in back storage area.

Employee accommodations not clearly designated for eating/drinking/smoking

Observed multiple employee drinks stored above consumer goods on the side main line. Repeat Violation will be assessed in 3-10 days.