Tacos El Don

Inspector notes: Observed improper cold holding of tcs food items above 41 degrees on ice bath without active time control. Green onions 50F, butter 49F, and shredded cheddar cheese 48F. Corrective Action: CFSM was notified, per discussion with CFSM food items were within time parameters. CFSM chose to discard top portion of foods that were above 41F as bottom portion were at 41F. Discussed filling containers with smaller quantities of food to ensure they are maintained at temperature of 41F.

Inspector notes: Observed handwashing sink by ice machine lacking hot water at minimum temperature of 100F. Corrective Action: CFSM was notified, workorder placed. Will perform informal inspection on 9/26 to verify hot water (100F) is available at handwashing sink.

Inspector notes: Observed ice scoop, ice scoop holder, ice box and soda gun holders at bar station soiled. Corrective Action: CFSM was notified, employee assigned to clean. Discussed increasing cleaning frequency of items. Will perform informal follow-up on 9/26 to verify items have been cleaned to sight and touch.

Inspector notes: Observed soda diffusers at drink machine soiled. Corrective Action: CFSM was notified, employee assigned to clean. Discussed increasing cleaning frequency of diffusers and implement using a brush to ensure diffusers are cleaned to sight and touch.

Inspector notes: Observed ice scoop and interior of ice machine soiled. Corrective Action: CFSM was notified, workorder placed to have ice machine serviced, ice scoop taken to warewashing area to be properly cleaned. Discussed increasing cleaning frequency of items. Will perform informal follow-up on 9/26 to verify items have been cleaned to sight and touch.

Inspector notes: Observed interior of microwave and lemon slicer soiled. Corrective Action: CFSM was notified, employee assigned to clean. Discussed increasing cleaning frequency of microwave and lemon slicer. Will perform informal follow-up on 9/26.

Inspector notes: Observed unapproved drinking containers (plastic water bottle and tumbler-not single service container) in the kitchen. Corrective Action: CFSM was notified, containers were removed from the kitchen. Only drinking containers that can be in the kitchen must be single service cups with a lid and a straw.

Inspector notes: Observed hand wash sink by bar entrance blocked by trash can and fan. CA: Handwash sinks must be accessible at all times. COS: CFSM relocated fan and ensured all handwash sinks are accessible.

Inspector notes: Observed stored clean dish with food debris accumulation. CA: Food contact surfaces shall be clean to sight and touch. COS: CFSM removed dish to be recleaned and will educate staff about ensuring all food contact surfaces are cleaned and sanitized.

Inspector notes: Observed two pans of queso dip prepped 6/7 stored in walk-in cooler. 1. A food that requires datemarking shall be discarded if it: (i) Exceeds 7 days, not including the time that the product is frozen; P (ii) Is in a container or package that does not bear a date or day; P or (iii) Is inappropriately marked with a date or day that exceeds 7 days. COS by discarding.

Inspector notes: Observed no adequate Certified Food Safety Manager (CFSM) for facility. Miguel Sanchez is listed however, he is the owner and does not actively work at facility on a daily basis to oversee food prep. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf

Inspector notes: Observed a large amount of food stored uncovered in walk-in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS by covering with lids.

Inspector notes: Observed cooked salsa verde cooling in large, deep containers and stored completely covered. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf COS by transferring to ice bath.

Inspector notes: Observed food handles stored inside the cheese dip container and a plastic cup stored inside the cooked rice. Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. COS by removing handles and plastic cup from food containers.

Inspector notes: Observed stored clean dish with food debris accumulation. CA: Food contact surfaces shall be clean to sight and touch. COS: CFSM removed dish to be recleaned and will educate staff about ensuring all food contact surfaces are cleaned and sanitized.

Inspector notes: Observed hand wash sink by bar entrance blocked by trash can and fan. CA: Handwash sinks must be accessible at all times. COS: CFSM relocated fan and ensured all handwash sinks are accessible.

Inspector notes: Observed employee use tongs for handling raw meats to flip ready to eat tortillas on grill. Employees must use separate utensils for handling raw meats and ready to eat foods. Food was served before Health Authority stop it. Employee grabbed new set of tongs.

Inspector notes: Observed employee use scraper utensil to wipe off spatula used for handling raw meats, then proceed to use scraper to cut up ready to eat quesadilla. Employees must use separate equipment for handling raw meats and ready to eat foods. Food was served before Health Authority could stop it. Employee got new utensils.

Inspector notes: Observed bleach solution in unlabeled spray bottle with concentration above 100 ppm. The required concentration for Cl- sanitizer must be 50-100 ppm. COS by making new solution.

Inspector notes: Observed bleach solution in unlabeled spray bottle. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf COS by adding label

Inspector notes: Observed 0 ppm Cl- in sanitizer bucket used for food contact surfaces. The required concentration for Cl- sanitizer is 50-100 ppm. COS by making new sanitizer solution.

Inspector notes: Observed employee handling food without a beard net. Employees with beards longer than 0.5 inches must wear a beard guard while handling food.