Toreros Mexican Grill

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook wiped hands on soiled towel hanging from her apron then handled clean pot to reheat food. Employee washed hands and removed towel and educated on proper storage of towels. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Flip top cooler Raw beef stored above a container with sauce Walk in cooler Raw shrimp stored above a container with cooked beef. Operator stored properly all products **Corrected On-Site**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Inside steam table , Homemade queso sauce 137F reheating. Per operator product was removed from cooler right in to steam table for reheating 2 hours ago. Operator moved sauce to be reheated to 165F++ **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting on top of table on kitchen area cooked peppers and onions 112F hot holding, Inside steam table tomatoes sauce 120F hot holding, Per operator both products stored for approximately 1 hour. Operator moved items to be reheated to 165F+ **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

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 to operator **Repeat Violation**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Deep covered containers stored inside walk in cooler Cut tomatoes at 11:44am (47F cooling) Since 10 min. At 12:10pm ( 48F cooling) At this current cooling rate product will not reach 41F within 4 hours. Operator removed cover **Corrective Action Taken** **Repeat Violation**

Basic - No handwashing sign provided at a hand sink used by food employees. At men's restroom.

High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-16: Employee entered kitchen from customer dining room and without washing hands employee began handled prepared plates of customers food, discussed with operator who educated employee and employee washed hands. **Admin Complaint** **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-07-16: In kitchen cooked peppers (109F - Hot Holding); cooked onion (99F - Hot Holding) per operator products prepared on stove approximately 10 minutes ago discussed with operator who moved products to stove to reheat. **Admin Complaint** **Corrective Action Taken**

Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Warning** - From follow-up inspection 2025-07-16: Basic - Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Admin Complaint**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked ground beef (57F - Cooling) at 3:10 per operator product prepared yesterday, at this rate product never reached 41F within 6 hours, see stop sale. **Warning**

High Priority - Live, small flying insects found Approximately 2 small live flying insects in kitchen landing on shelves at make line and wall at dishwashing area, discussed with operator to eliminate flies and clean and sanitize areas. **Repeat Violation** **Admin Complaint**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from customer dining room and without washing hands employee began to toast tortillas, discussed with operator who educated employee and washed hands. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled spray bottle of sanitizer and without washing hands employee handled various food containers in walk in cooler, discussed with operator employee washed hands. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler salsa (45F - Cold Holding); pepper sauce (46F - Cold Holding); cooked chicken (46F - Cold Holding); cheese sauce (46F - Cold Holding); tamales (46F - Cold Holding); cooked beans (46F - Cold Holding); cooked ground beef (46F - Cold Holding); shredded cheese (45F - Cold Holding); rice milk drink (45F - Cold Holding); milk (46F - Cold Holding); stuffed peppers (44F - Cold Holding); sour cream (44F - Cold Holding) per operator products not portioned or prepared today and held in unit for more than 24 hours, discussed with operator see stop sale. **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen cooked sausage (123F - Hot Holding); cooked onion and pepper (93F - Hot Holding) per operator products prepared approximately 1 hour ago and hot held until served discussed with operator who reheated products to 165F+. In steam table cooked black beans (122F - Hot Holding); cooked pinto beans (126F - Hot Holding); cooked shredded chicken (122F - Hot Holding); cooked rice (124F - Hot Holding) per operator products prepared on stove top and hot held in steam table, per operator products prepared 1-2 hours before, operator moved products to stove to reheat to 165F+. **Corrective Action Taken** **Warning**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Discussed with operator and provided email of big 6 poster. **Warning**

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. Discussed with operator and provided email copy of clean up poster. **Warning**

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooked green veggie sauce (126F - Cooling) at 3:10 since 2:40 to 114F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours discussed with operator who moved product to reach in freezer. **Corrective Action Taken** **Warning**

Basic - Walk in cooler interior/shelves have accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Warning**

Employee Health Policies Present

Proper Eating, Tasting, Drinking, or Tobacco Use

Food Received at Proper Temperature

Wiping Cloths Properly Used and Stored

Toilet Rooms Maintained

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes in dishwasher and unloading without washing hands first; educated; employee washed hands; **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked steak and raw chicken over soup in walk-in cooler; operator stored properly **Corrected On-Site**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee leaving cook line, touching walk-in cooler handle returned and started portioning rice at cook line without changing gloves and washing hands; Educated and employee washed hands **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese sauce (98-136F - Hot Holding)n steam table at cook line ; as per operator food out of temperature for approximately 30 minutes red salsa (133-154F - Hot Holding) large steam table at cook line ; food out of temperature for approximately 20 minutes; Food not stirred or covered; operator stored food ; **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored with spatulas; gloves and sanitized dishes on the shelf by dishwasher ; Lysol stored above soda boxes at expo line ; Lysol stored next to to go boxes ; Removed **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cream sauce prepared yesterday morning ( approximately 28 hours) in walk-in cooler; operator dated. **Corrected On-Site**

Basic - Bowl used to dispense chicken bouillon at cook line Removed **Corrected On-Site**

Basic - Food stored in a location that is exposed to splash/dust- kids juices stored under pipe at handwashing sin at the bar Advised to move

Basic - Reach-in cooler interior/shelves have accumulation of soil residues at the bar and cook line

Basic - Standing water in bottom of reach-in-cooler at cook line

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 200ppm)at cook line; fixed to 100 ppm **Corrected On-Site**