TACO BUENO 3068

Violations (8)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed that there were not any current Food Handler cards on site. Corrective Actions: Ensure that there are current food handler cards on site for employees who do not have Food Manager Certifications.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed that there is not a hand wash sink in the warewashing area. At this time there is only one hand wash sink for the entire establishment. ICorrective Actions: A hand wash sink is required for ware wash areas. Options were discussed with the manager on duty. Correct by the end of the month.

• 20

  Proper cooling time and temperatures

  Observed refried beans in the walk in cooler that were made yesterday (7/8) and still had temperatures between 43-48F. Corrective Actions: Ensure that you are following proper cooling procedures. in order to cool properly you must monitor both the time and the temperature of food cooling. Food must cool from 135F to 70F within 2 hours or less, and from 70-41F or below in 4 more hours or less. This can be accomplished in several ways, including spreading into smaller pans and using ice baths. 8 pans of refried beans were discarded voluntarily.

• 22

  Proper cold holding temperatures

  Observed salsas (48F and 51F) and Pico (54F) were not in proper temperatures ranges of 41F or below. Corrective Actions: Ensure the cold hold unit in the service area can maintain temperatures of 41F or below. Manager added an ice bath below to quickly reduce temperatures. Product had been there less than 2 hours. Corrected on site.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observd that the method for cooling did not include monitoring the time or the actual temperature of food product being cooled. Corrective Actions: Ensure that you are following proper cooling procedures. in order to cool properly you must monitor both the time and the temperature of food cooling. Food must cool from 135F to 70F within 2 hours or less, and from 70-41F or below in 4 more hours or less. This can be accomplished in several ways, including spreading into smaller pans and using ice baths.

• 52

  Sewage and waste water properly disposed

  Observed that the mop sink has been removed. Corrective Actions: Ensure that the mop sink is replaced, per FDA Food Code section 5-203.13.

• 55

  Physical facilities installed, maintained, and clean

  Observed back door was not fitting tightly. Corrective Actions: Ensure exit and entry doors are tightly fitting to prevent insect/rodent entry.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed one of thr fluorescent light bulbs in the walk in cooler is burned out, reducing the available lighting in the cooler. Corrective Actions: Ensure burned out light bulbs are replaced in a timely manner.