Tacos El Don Base

Inspector notes: [FROM BASE OF OPERATION] Observed in-use chlorine sanitizer bucket on cookline at 10 ppm. Sanitizer must be 50-100 ppm. COS by remaking to 50 ppm.

Inspector notes: [FROM BASE OF OPERATION] Observed a stack of dish tub lids stored as clean but visibly dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS by rewashing.

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.

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 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 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.