FREZKO TACO SPOT LLC

Violations (7)

• 5

  Procedures for responding to vomiting and diarrheal events

  Unable to provide a bodily fluid cleaning kit.Corrective Actions: Ensure to have a bodily fluid cleaning kit or procedure with necessary supplies on site at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed employee wipe the food prep counter of the prep cooler with degreaser.Corrective Actions: Ensure to use an approved sanitizer on food contact surfaces. Approved sanitizers is bleach, quartenary ammonia, sink and surface cleanser, and iodine.

• 20

  Proper cooling time and temperatures

  Observed beans and nachos cheese with an internal temperature of 110*F on the counter. Employees stated it was cooked at 12pm.Corrective Actions: Ensure the beans and nachos cheese are reheated to 165*F, then cooled to 135*F. Ensure once the beans reach 135*F they reach 70*F within 2 hours and then from 70*F to 41*F within 4 hours for a total of 6 cooling hours.

• 23

  Proper date marking and disposition

  Observed several prepped food items missing date labels.Corrective Actions: Ensure all prepped foods have date labels.

• 24

  Time as public health control: procedures and records

  Observed precooked fries on the counter with an internal temperature of 80*F with no time stamp.Corrective Actions: Ensure time as a control for safety foods have a time stamp.

• 25

  Consumer advisory provided for raw / undercooked food

  Observed no allergen awareness sign posted for staff.Corrective Actions: Ensure an allergen awareness poster is posted for staff.

• 41

  Wiping cloths; properly used and stored

  Observed wiping cloths being used and then left on the counter.Corrective Actions: Ensure wiping cloths are stored submerged in sanitizer in between uses.