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

Inspector notes: Observed employee drinks stored on shelf above bagged tortillas in the kitchen area. Drinks were relocated. Spoke with PIC and recommended finding a designated location for employee beverages. Ensure employee beverages are stored in a cup with a lid and straw to help control contamination

Inspector notes: Observed cardboard lining shelves in the kitchen. Spoke with PIC about getting these switched out for a material that is nonporous, smooth, and easily cleanable

Inspector notes: Observed cooked rice stored in grocery style plastic take out bag. Grocery plastic bags are not designed for food storage as the ink on the bags could come in contact with the food, the bags may be treated with chemicals, and the bags cannot be washed/may have been handled in an unsanitary way. PIC moved food into a food safe container. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances

Inspector notes: Cooked chicken, cooked beef, birria, pastor, ceviche, salsa, rolled tacos, cooked rice, cooked potatoes, fish, crema, and cut lettuce with internal temperatures between 42 degrees and 47 degrees F cold holding in the walk-in cooler. Ambient temperature of the unit was found to be 48.7 degrees F using a min/max thermometer. PIC stated that the cooler technician had been called and they are on their way to repair the unit. Do not perform any cooling procedures or accept deliveries until the unit is repaired. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will occur within 24 hours to verify that the cooler has been repaired and is holding ambient temperature below 41 degrees F