Tacombi

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink. **Repeat Violation**

Intermediate - No soap provided at handwash sink. Observed at the kitchen entrance. The manager brought soap. **Corrected On-Site**

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine. **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket in the sink at the warehouse wash room. The manager removed the bucket. **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the kitchen entrance. The manager brought towels. **Corrected On-Site**

Certified Food Manager Identification

Employee Health Policies Present

Supervisor/Person in Charge Present

Hands Clean and Properly Washed

Washing Fruits and Vegetables

Adequate Handwashing Facilities Supplied and Accessible

Potentially Hazardous Food Held at Proper Temperature

Warewashing Facilities Maintained and Used

Equipment Adequate to Maintain Product Temperature

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed refried black beans (58F - Cold Holding); pickled onins (59F - Cold Holding) located on counter at food prep line, due to double panning and food containers not stored directly in ice, less than 4 hours. Chef removed additional food containers and submerged directly in ice to maintain temperatures at +or - 41F and below. Observed sliced watermelon (68F - Cold Holding) located at bar area, less than 4 hours. Employee placed sliced watermelon into reach in cooler. **Corrective Action Taken**

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Sink and Surface Cleaner Sanitizer at (DDBSA 1130ppm), at three compartment sink. As per procedures on testing strips, test strips must match center color chart, ranging from 272ppm - 700ppm. Chef diluted sanitizer solution with water, tested again at 272ppm. **Corrected On-Site**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed written procedures for employees to follow in response to a vomiting or diarrheal event cleanup to Manager.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Establishment uses a hot water sanitizer dish machine located at bar area, no measuring device available for measuring utensil surface temperature provided at timer of inspection.

Basic - Food not stored at least 6 inches off of the floor. Observed plastic oil container stored on kitchen floor behind front counter, food prep line. Chef removed plastic oil container from kitchen floor. **Corrected On-Site**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles located near ice machine at back kitchen area. Employee removed sanitizer bucket from kitchen floor, placed under kitchen counter. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Observed food storage containers of flour and sugar, not labeled located under counter, next to ice machine, towards back kitchen area. Observed a container of salt, not labeled, stored behind bar counter. Employee labeled all food containers at kitchen and bar area. **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Observed plastic portion cups w/ no handles stored in seasoning containers at kitchen area. Chef removed all portion cups stored inside food storage containers. **Corrected On-Site**