Mr Taco # 4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee drink bottle on prep table next to food

Basic – Exterior door has a gap at the threshold that opens to the outside

At back door of food truck Repeat Violation

Basic – Floor area(s) covered with standing water

Under hand wash sink

Basic – Floor tiles missing and/or in disrepair

Hole in floor under flat top grill next to hand wash sink and also hole in floor under service windo Repeat Violation

Basic – Water leaking from pipe and/or faucet/handle

Water leaking from faucets at three compartmentnWater leaking from pipe under hand wash sink and draining on floor when water turned on Repeat Violation

High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation

Following items in upright reach in cooler with date marked past 7 days: 1 qt of cooked pork dated 9-14-23, 6 qt of cooked beef dated 9-19-23, 4 qt of cooked chicken dated 9-25-23, 2 qt frijoles dated 9-29-23 and 6 qt queso dated 9-27-23. All items were sent from main restaurant as per employee. Stop sale issued Warning

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Following items in upright reach in cooler with date marked past 7 days: 1 qt of cooked pork dated 9-14-23, 6 qt of cooked beef dated 9-19-23, 4 qt of cooked chicken dated 9-25-23, 2 qt frijoles dated 9-29-23 and 6 qt queso dated 9-27-23. All items were sent from main restaurant as per employee. Stop sale issued Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Rice (112-121F – Hot Holding); queso (114-131F – Hot Holding), both stored in hot case steam table, place there after reheating on stove top around 12pm as per employee but had disconnected the steam table for a while. Employee reheating Corrective Action Taken Warning

Intermediate – Employee washed hands in a sink other than an approved handwash sink

Employee wash hands at three compartment sink due to hand wash sink has a leaking pipe underneath and water is flowing to ground when turned on. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Provided operator with Clean-Up of Vomiting and Diarrheal Events handout Corrective Action Taken

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

Discussed and provided the Employee Health Reporting Agreement form during the inspection. Corrective Action Taken Warning

Intermediate – No soap provided at handwash sink

At hand wash sink

Employee provided Corrected On-Site

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

No hot water at hand wash sink and entire establishment. Water temperature at 72F. Water was turned off but employee turn water on with a switch. Employee stated it take time to come and re-temp over 100F. Corrected On-Site Repeat Violation