Oscar's Taco Shop

Inspector notes: Observed raw shelled eggs stored in the walk-in cooler, directly atop RTE cooked shredded beef. Discussed proper food storage with PIC. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed chemical spray bottles near the mop sink containing a brown/purple liquid without any identifying labels on the spray bottles. Per PIC, the chemical spray bottles contain degreaser. PIC labeled the bottles at the time of inspection with the common name of the chemical. Discussed the importance of properly labeling all working containers containing chemicals with the common name of the chemical

Inspector notes: Two containers of hot rice were stored in white plastic shopping-style bags, which are not food-grade. The employee then got some clear plastic food-grade bags for the rice

Inspector notes: No detectable sanitizer residual in one of the wiping-cloth buckets. The concentration must be within 50 to 100 ppm Cl2. The manager then added bleach and rechecked- ok at 50 ppm Cl2

Inspector notes: Some of the kitchen ceiling lights are unshielded. Provide light shields for all kitchen lights

Inspector notes: The soda fountain nozzles had a slight buildup of organic residue. The manager then removed and properly cleaned the soda-fountain nozzles. Maintain clean at all times

Inspector notes: Two of the wiping-cloth buckets had chlorine sanitizer measuring 200 ppm chlorine. The manager remade and rechecked the buckets- okay at 100 ppm Cl2

Inspector notes: The soda fountain nozzles were not clean. Have them properly cleaned, and maintain them clean at all times

Inspector notes: Observed employee at the three compartment sink move dirty dishes from the wash basin, rinse, and place into the sanitizer basin. Then the employee took other items from the sanitizer basin to air dry without washing 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. Employee rewashed the contaminated dishes and properly washed hands at handwash sink at time of inspection

Inspector notes: Observed in drawer under flat top grill to be storing carne and diced potato with the handles of the scoop touching the product. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed large sour cream containers containing tilapia in a marinade in the walk-in. Also observed teriyaki sauce bottles used for pooled eggs in the walk in and the prep table. Discussed with PIC Single-use food containers are intended for single-use and may not be re-used for storage of foods/seasonings

Inspector notes: Observed at the three compartment sink actively being used to have 0ppm of chlorine sanitizer. Discussed with PIC the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC added 100ppm chlorine sanitizer at time of inspection and rewashed all items

Inspector notes: Observed at the mop sink to have a hose attached to the faucet with an AVB cap slightly leaking and not in use with a sprayer attached. Discussed with PIC to when the sprayer is not in use to remove sprayer to avoid adding constant pressure to the AVB cap. Once the sprayer was removed the AVB cap stopped leaking

Inspector notes: Observed in walk in TCS foods being cooled in containers exceeding 4 inches deep. The TCS items were Homemade horchata at 70*F. Per PIC the horchata was made 30 minutes prior to inspection. PIC added ice to batch to bring down to 41*F. Also observed in containers exceeding 4 inches cooked carne asada at 115*F by flat top and cooked rice at 90*F on the moveable cart in the kitchen. Per PIC the items were made 1 hour prior to inspection and relocated items into shallow pans and placed in walk-in to properly cool. Also observed beef broth with a central internal temperature of 47*F in a deep container exceeding 4 inches placed in the walk-in the night before to cool. Embargoed the beef broth and PIC discarded at time of inspection. Discussed with PIC all TCS items 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

Inspector notes: Observed at hand wash sink under kitchen window storing dirty wet towels and a spatula in the basin and faucet. Discussed with PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC removed all items from sink at time of inspection

Inspector notes: Observed several large sour cream containers filled with different salsas and foods in the walk-in. Discussed with PIC single-use food containers are intended for single-use and may not be re-used for storage of food