Tacos Y Mas

Basic – Equipment or utensils not designed or constructed in a durable manner

Reach in cooler on right side of back wall has ice build up inside

Reach in cooler on left side of back wall has torn gaskets

Reach in make table has an ambient temperature of 59F. Establishment utilizing Time as a Public Health Control (TPHC) for items in top portion. Stop sale issued on sour cream held in unit overnight. All other TCS items currently cooling and were moved to different unit. Do not store TCS food in unit until it can maintain foods at 41F or below.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Exterior of reach in coolers soiled with food debris.

Basic – Single-service articles not stored inverted or protected from contamination

White trays on top shelf not inverted.

Basic – Wiping cloth sanitizing solution stored on the floor

One bucket on floor under prep area.

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

Sour cream 52F in reach in cooler overnight.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Sour cream 52F in reach in make table overnight. Stop sale issued. Reach in make table has an ambient temperature of 59F.

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 DBPR form during this inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Interior of two reach in coolers have food debris.

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

Missing for one new employee. Provided DBPR form during this inspection.

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food

Establishment using Time as a Public Health Control (TPHC) on salsa, sour cream, tomatoes, and cheese. No written procedure available. Time marked on items. Provided DBPR form during this inspection.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

Barbacoa and ground beef cooked Tuesday with no date mark. Dates added. Corrected On-Site