TACO BUENO 3128

Violations (8)

• 8

  Hands clean and properly washed

  Observed improper hand washing procedures performed by employee, at the time of inspection ( of washing hands with hot water, less than 20 seconds).Corrective Actions: Must ensure all food handling employees practices proper hand washing procedures in the retail food establishment, as to prevent contamination of food product and surfaces during operation.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed no available disposable hand towels at hand washing sinks in the food preparation area.Corrective Actions: Must ensure all hand washing sinks are supplied with disposable hand towels, for ease of proper use.

• 22

  Proper cold holding temperatures

  Observed salsas and cut pico de gallo and jalapeños at self-service salsa bar not maintained at 41 degrees F or below (recorded 51-52 degrees F internal temperature for food products stored at salsa bar).Corrective Actions: Must ensure all TCS foods are stored 41 degrees F or below, as to prevent foodborne illness to the public (food was returned to walk-in cooler for quick refrigeration, due to being out for only 1 hour and 15 minutes).

• 23

  Proper date marking and disposition

  Observed no visible date marking of opened and prepared TCS foods in the walk-in cooler.Corrective Actions: Must provide date marking to each container of prepared and opened TCS food product, with date of preparation as well as disposal date, not to exceed 7 days within the retail food establishment.

• 38

  Insects, rodents and animals not present

  Observed gnat infestation in the soda syrup/single-service storage area, as well as around office area toward the back.Corrective Actions: Must work towards eliminating pests within the retail food establishment, as to prevent contamination of contact surfaces and food product.

• 43

  In-use utensils; properly stored

  Observed handles of scooping utensils in bulk food containers stored in-contact with food product.Corrective Actions: Must ensure handle of scooping utensil does not come into contact with food product, as to prevent contamination.

• 50

  Hot and cold water available; adequate pressure

  Observed no available hot water at hand washing sink closest to the three compartment sink.Corrective Actions: Must ensure all hand washing sinks are provided with a minimum of 100 degrees F hot water, for proper hand washing procedures.

• 55

  Physical facilities installed, maintained, and clean

  Observed dust accumulation on ceilings in the kitchen area, around vents.Corrective Actions: Must regularly and thoroughly clean ceilings, as to maintain a sanitary environment.