Taqueria Cinco

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

Black mold like substance on interior of ice machine at the top of unit

Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. nRest rooms doors are not self closing

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

Dusty Vent above ice machine

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

Opened bottle water on prep table where onions are being prepped Repeat Violation

Basic – Employee with ineffective hair restraint while engaging in food preparation

No hair restraint on multiple employees, no beard guard on employee with facial hair preparing food items on cooks line

Basic – Equipment and utensils not properly air-dried – wet nesting

Wet clean Clear round food storage containers stored on shelf next to triple sink

Basic – Food stored on floor

Cases of water in the dining area next to beverage cooler, open case of oil stored on floor in kitchen area Repeat Violation

Basic – Ice scoop handle in contact with ice

Handle of ice scoop touching ice in clear bin in cooler under bar area

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

Food debris on Gaskets on drawer coolers under flat top grill

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

One flying insect in kitchen area, one flying insect in dining area

High Priority – Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit

Case of chicken received at 45F, temperature was taken as shipment was being placed in the kitchen area. Per employee they will prep and cook the chicken

Intermediate – Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information

No time marking on ROP meats and ROP rice products. Packaging only show date prepared. Per employee food items are held for 5-7 days Repeat Violation Warning

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash sink blocked by boxes of food, employee moved boxes Corrected On-Site

Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants

Establishment ROP cooked meats and rice Repeat Violation Warning