The Happy Taco

Inspector notes: Observed time/temperature control for safety (TCS) foods in two back reach-in coolers being cold held above 41°F. Ambient temperature of cooler storing raw meats was 44°F and ambient temperature of cooler storing shredded cheese, milk, and sour cream was 43°F. [SEE TEMPERATURE OBSERVATIONS]. COS by discarding all except for raw meats; raw meats were moved to walk-in cooler. Do not store TCS foods in either unit until serviced.

Inspector notes: Observed several pans of queso, birria, and ground beef prepared on previous days not cooled to 41°F within 6 hours of reaching 135°F. Temperature of queso was 45-47°F, temperature of birria was 49°F, and temperature of ground beef was 50°F; units these items were stored in were maintaining minimum cold holding temperature. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by discarding.

Inspector notes: Observed no lighting in walk-in cooler area/dish storage area. Lighting must be adequate. Must replace light bulbs.

Inspector notes: Observed salmon not removed from package prior to thawing OR immediately after thawing as required. This was noted on previous inspection but not corrected. 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by discarding. Salmon was also 44°F.

Inspector notes: Observed employee cooking chicken on grill and remove chicken from grill to slice on cutting board. Employee realized chicken was still raw and placed chicken back on grill. When chicken was finished cooking, employee placed back on same cutting board and cut using same knife. The cutting board and knife were both contaminated with raw chicken. Employee placed food in to-go container and attempted to serve. COS by placing chicken back on grill to kill any bacteria that may have been on chicken.

Inspector notes: Observed glassware at bar visibly dirty with debris (not water stains). Equipment food-contact surfaces and utensils shall be clean to sight and touch. Also observed visible debris on bowls in chip/salsa area. COS by rewashing. PIC must ensure that dishes are being properly inspected when they come out of the dish machine.

Inspector notes: Observed significant mold build-up along silicone lining in dish machine area. Silicone is also separating from wall. Must fix.

Inspector notes: Observed both ice bins at bar left uncovered while not in active use. This was noted on previous routine inspection. Any food items that are not in active use must be kept covered to prevent any potential overhead contamination. COS by covering.

Inspector notes: Observed fruit fly roaming around in salsa pitcher in chip/salsa area. Also observed a few fruit flies in main kitchen. Must address issue. Make sure facility is maintained in a clean state to help deter them. Pest control may be required if they are still present. Salsa was discarded.

Inspector notes: Most recent inspection report obstructed by a plant. Score must be prominently displayed. COS by moving plant.

Inspector notes: Observed employee handling dirty customer dishes in warewash area and failing to wash hands before handling clean dishes.

Inspector notes: Observed several pans of queso prepared at 1PM not cooled to 70°F within 2 hours of reaching 135°F as a result of poor cooling methods. Containers were stored covered and stacked on top of each other in reach-in cooler. Employees were not monitoring temperature. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P COS by reheating to at least 165°F and restarting cooling process using ice bath. Employees must monitor temperature of food as they cool.

Inspector notes: Observed time/temperature control for safety (TCS) foods in back reach-in cooler and walk-in cooler being cold held above 41°F. Ambient temperature of reach-in cooler was 59°F and ambient temperature of walk-in was 57°F. TCS foods must be cold held at 41°F or below. COS by discarding. Do not store TCS foods in either cooler until fixed and minimum cold holding temperature can be maintained.

Inspector notes: Observed raw piece of beef stored in a container containing ready-to-eat (RTE) food on bottom shelf of grill cooler. Must practice proper horizontal storage and ensure raw meats do not come in contact with RTE foods. COS by discarding.

Inspector notes: Observed raw chicken and raw beef thawing together in vegetable sink. Chicken and beef do not share the same final cook temperature and should not be stored/thawed in direct contact with each other. Also, raw meats should not be thawed in vegetable sink. Must use neighboring meat sink. COS by moving chicken and beef. Vegetable sink was sanitized.

Inspector notes: Observed no soap at handwashing sink in warewash area. COS by supplying sink with soap.

Inspector notes: Observed Certified Food Safety Manager (CFSM) not following the responsibilities of the CFSM. There were multiple critical violations that have the potential to cause serious foodborne illness. Employees are not properly trained on food safety. If CFSM sees employees improperly handling food, they must correct and coach employees. Please see the responsibilities of the CFSM below:

Inspector notes: Observed a cluster of dirty dishes stored in handwashing sink on cookline.

Inspector notes: Observed no paper towels at handwashing sink on cookline. COS by supplying sink with paper towels.

Inspector notes: Observed no food thermometer at facility. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under DPH Rule 511-6-1-.04. Food thermometers must be provided to monitor cooling/reheating temps, assess final cook temps, and cold/hot holding temps.

Inspector notes: Observed inspection report not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be posted.

Inspector notes: Observed wall beneath prep sinks in complete disrepair. Also observed missing cove basing beneath handwashing sink on cookline. Both areas must be fixed.

Inspector notes: Observed improper cooling methods being used for salsa, beans, rice, and queso. Salsa and beans were cooling on ineffective ice baths, rice was cooling in walk-in cooler with ambient temperature of 57°F, and queso was cooling in covered pans that were stack on top of each other. 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;...

Inspector notes: Observed no thermometer in reach-in coolers. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Thermometers must be added to front of all coolers.

Inspector notes: Observed large gap/opening at bottom of back door. Outer openings must be protected from entry of pests by having tight-fitting doors. Must install door sweep to prevent entry of pests.

Inspector notes: Observed uncovered drink stored on vertical broiler. Employee drinks must be in a disposable cup with a straw and lid and be stored away from food prep area. COS by discarding. Drinks may be stored on bottom shelf of steam table.