TACO SHOP SOUTHLAKE

Violations (19)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Observed no certified food manager certification for the manager on site. Corrective Actions: Must have a certified food manager on site at all times.

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no procedures in place for diarrheal and vomiting events. Corrective Actions: Must have procedures in place for diarrheal and vomiting events.

• 6

  Proper eating, tasting, drinking or tobacco use

  Observed manager chewing gum during inspection. Corrective Actions: Must not chew or eat in kitchen. Manager discarded gum at the time of inspection.

• 15

  Food separated and protected

  Observed raw shell eggs stored above ready to eat food items in the standing reach in cooler near managers office. Corrective Actions: Must properly store raw food items below ready to eat food items.

• 15

  Food separated and protected

  Observed sliced beef stored in a container and inside of an in use rolling trash can by the flat top grill area. Corrective Actions: Must properly store food items and keep them protected from contamination.

• 20

  Proper cooling time and temperatures

  Observed the following items in the tall reach in cooler near the managers office that were cooked and chilled on 7/28 with a final cooling temperature of 1. 2 containers of Salsa Roja 47F 2. Barbacoa 48F 3. 2 containers of Charro Beans 77F Corrective Actions: Must properly cool cooked food items. Manager discarded all items at the time of inspection.

• 20

  Proper cooling time and temperatures

  Observed 2 containers of cooked rice at a final cooling temperature of 80F in the first reach in cooler located in the back of house area. Corrective Actions: Must properly cool cooked items. Manager discarded items t the time of inspection.

• 21

  Proper hot holding temperatures

  Observed cooked pastor stored out at room temp near flat top grill maintaining 104F for less than 2 hours. Corrective Actions: Must hot hold at 135F or above. Must reheat pastor to 165F before serving.

• 22

  Proper cold holding temperatures

  Observed chopped lettuce maintaining a cold holding temperature of 50F in the double door reach in cooler located in the back of house area. Corrective Actions: Must cold hold at 41F or below. Manager discarded at the time of inspection.

• 22

  Proper cold holding temperatures

  Observed chopped lettuce located in the front toppings cooler maintaining a cold holding temperature of 62F. Corrective Actions: Must cold hold at 41F or below. Employee discarded at the time of inspection.

• 22

  Proper cold holding temperatures

  Observed 2 containers of raw pastor maintaining a cold holding temperature of 53F and 58F in the double door reach in cooler located in the back of house area. Corrective Actions: Must cold hold at 41F or below. Manager discarded at the time of inspection.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the double door reach in cooler located in the back of house area maintaining an ambient air temperature of 59F. Corrective Actions: Must service/repair cooler so it can maintain product temperature of 41F or below.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the front toppings cooler maintaining an ambient air temperature of 68F. Corrective Actions: Must service/repair cooler so it can maintain product temperature of 41F or below.

• 40

  Personal cleanliness

  Observed all employees on site not wearing hair restraints. Corrective Actions: Must have employees wearing hair restraints.

• 41

  Wiping cloths; properly used and stored

  Observed soiled wiping cloths stored in soapy water underneath 3 compartment sink and manager state they are being taken home to be washed and dried.Corrective Actions: Must properly wash and dry used wiping cloths using an approved linen company or utilize in house washer and dryer.

• 41

  Wiping cloths; properly used and stored

  Observed cooked corn tortillas stored directly on top of wiping cloth in the small ice chests located in the serving line area. Corrective Actions: Must use wiping cloths properly.

• 43

  In-use utensils; properly stored

  Observed a bowl used as a scoop in a cooked rice container that is stored in the first reach in cooler in the back of house area. Corrective Actions: Must properly use utensils with a handle for scoops.

• 46

  Gloves used properly

  Observed an employee handle raw meat then proceed to grab a wiping cloth to clean nearby prep area without replacing gloves. Corrective Actions: Must properly use and change gloves in between tasks.

• 51

  Plumbing installed; proper backflow devices

  Observed an improper air gap at the ice machine floor drain. Corrective Actions: Must provide at least a 1 inch air gap at floor drain.