Tacos Al Carbon Bar And Grill

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open water bottle from above hot Bain Marie. Corrected On-Site

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed bracelets. Corrected On-Site

Basic – Food not stored at least 6 inches off of the floor. Frying oil tubs on storeroom floor – operator moved to shelf. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over fry station.

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep table – operator removed. Corrected On-Site

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. double door reach in – red salsa (49F-53F – Cooling); green salsa (53F – Cooling) not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale. Repeat Violation Admin Complaint

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee picked up raw bacon with gloves hands then put on new gloves without washing hands – operator instructed employee to wash hands – employee washed hands. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. nWalk in cooler – fresh eggs over prepared sauces – operator moved egg to different shelve

nRaw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged.n Walk in freezer – repackaged raw chicken over repackaged beef – operator moved chicken to lower shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

nCooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. double door reach in – red salsa (49F-53F – Cold Holding); green salsa (53F – Cold Holding) operator stated not portioned or prepared today held in cooler overnight and more than 6 hours. See stop sale. Repeat Violation Admin Complaint

Intermediate – No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. IQF Oysters no shell tag retained.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp prepared 24 hours – operator date marked. Corrected On-Site Repeat Violation