Og Taco

Inspector notes: Observed handwashing sink in the kitchen in disrepair at time of inspection. All plumbing must be maintained in good repair at all times

Inspector notes: During inspection, observed debris on the walls of the walk-in cooler. Per the person in charge the specified walls of the walk in cooler will be cleaned. Please ensure the physical facility remains clean at all times

Inspector notes: Observed red potato tacos, chicken tacos, and cooked chorizo with prepped dates of 9/21, 9/25, and 9/26 in the prep table at time of inspection. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed no paper towels at the hand washing sink in the kitchen next to the 3-compartment sink at time of inspection. PIC provided hand drying provision for handwash sink at time of inspection. Reviewed with person in charge that handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed establishment made queso with temperatures between 98 to 101*F in the walk-in in a deep pan with the lid on at time of inspection. Per person in charge (PIC), queso was made an less than two hours prior to inspection. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means