HURST TEXAS TACOS

Certified Food Protection Manager / Food Handler Certification

Observed no certified food manager on site at the time of inspection.Corrective Actions: Ensure a certified food manager is on site during all hours of operation.

Procedures for responding to vomiting and diarrheal events

Observed no bodily fluids clean-up kit or written procedures for responding to vomiting and diarrheal events. Corrective Actions: Ensure a bodily fluids clean-up kit or procedures for responding to vomiting and diarrheal events is on site.

Food separated and protected

Observed raw tilapia fish stored next to potatoes on the bottom shelf inside the reach in cooler closest to the cash register. Corrective Actions: Person in charge transferred the potatoes to a shelf above the raw tilapia. Ensure ready to eat foods or precooked foods are not stored below or next to raw foods to prevent cross-contamination.

Food-contact surfaces: cleaned & sanitized

Observed food residue accumulation on the fryer basket. Corrective Actions: Ensure an adequate cleaning frequency to prevent soil accumulation.

Proper cold holding temperatures

Observed Spanish rice inside a reach in cooler measured at 49F. Person in charge stated that the rice was stored in the reach in cooler for four hours.Corrective Actions: Person in charge voluntarily discarded the Spanish rice. Ensure all TCS foods are maintained at 41F or below to prevent foodborne illness.

Toxic substances properly identified, stored, used

Observed a can of WD40 and a container of quat sanitizer stored next to a bag of jasmine rice and dry chili peppers on the bottom shelf inside the dry storage section of the kitchen. Observed an unlabeled spray bottle of chlorine.Corrective Actions: Person in charge removed the can of WD40(discarded) and trabsferred the quat sanitizer container to the three compartment sink designated area. Person in charge labeled the spray bottle. Ensure toxic substances are properly labeled and stored to prevent contamination of foods, equipment, linens, utensils, and single use and single-service articles.