Master Taco

Inspector notes: Observed an employee wearing gloves cleaning the grill with a cleaning product attempt to grab a tortilla to make an order. Observed another employee washing gloved hands in handwashing sink after cleaning dishes in three compartment sink. Stopped both employees, educated that a handwashing is required when changing tasks and gloves must be removed to properly wash hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employees properly washed hands at handwash sink at time of inspection. Corrected at time of inspection

Inspector notes: Observed an employee washing knifes in three-compartment sink by washing with soap, rinsing, and placing to air dry on a table. Educated employee that Food-contact surfaces must be properly sanitized after washing and rinsing. Food-contact surfaces were properly sanitized at time of inspection. Corrected at time of inspection

Inspector notes: Observed a container of cooked chilis in a reach-in refrigeration unit with an internal temperature of 48*F. Internal temperature registered with an internal probe thermometer. Per PIC the chilis were cooked to temperature at 7am, 7hrs prior to time of inspection, placed on counter to cool, then placed in unit. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrected at time of inspection