Rocco’s Tacos & Tequilla Bar

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Vents unclean throughout kitchen

Basic – Employee eating while preparing food

Chef On cook line

Basic – Raw fruits/vegetables not washed prior to preparation

In use avocados contain stickers in top of cooler on cook line

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Six containers of chicken (60F – Cooling) walk in cooler. Chef states chicken cooked last night. Not prepped or portioned today. Food did not reach 41F within 6 hours.

High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 0). Set up Triple Sink (Quaternary 200ppm) Corrective Action Taken

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw beef over liquor and uncovered garnishes in walk in cooler nRemoved Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Six containers of chicken (60F – Cooling) walk in cooler. Chef states chicken cooked last night. Not prepped or portioned today. Food did not reach 41F within 6 hours. nnTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (54F – Cold Holding); chicken wings (54F – Cold Holding); burgers (54F – Cold Holding); cooked vegetables (54F – Cold Holding); chicken (54F – Cold Holding); beef (54F – Cold Holding); shrimp (47F – Cold Holding); scallops (47F – Cold Holding); cooked pasta (50F – Cold Holding); pork belly (50F – Cold Holding); chicken wings (50F – Cold Holding) bottom reach in coolers drawers end of cook line. Not prepped or portioned today. In unit over four hours.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish (54F – Cold Holding); chicken wings (54F – Cold Holding); burgers (54F – Cold Holding); cooked vegetables (54F – Cold Holding); chicken (54F – Cold Holding); beef (54F – Cold Holding); shrimp (47F – Cold Holding); scallops (47F – Cold Holding); cooked pasta (50F – Cold Holding); pork belly (50F – Cold Holding); chicken wings (50F – Cold Holding) bottom reach in coolers drawers end of cook line. Not prepped or portioned today. In unit over four hours.

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink at ice machine