Torchy’s Tacos

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. nIce machine in back kitchen area.

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner

Ice bucket not inverted. Manager inverted ice bucket. Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee speaker on top shelf in prep area. Manager removed speaker Corrected On-Site

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

Pans on shelf in dish area.

Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser

Straws at bar area not wrapped.

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. @n@1:25 barbacoa already cooling for 1.5 hours 80 F @ 2:13 barbacoa 30F. Manager moved to blast chill cooler. Corrected On-Site

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Employee failed to wash hands after washing dishes prior to putting gloves on. Manager spoke to employee Corrective Action Taken

High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee pulled their pants up did not wash hands before putting gloves on. Manager spoke to employee Corrective Action Taken

High Priority – Raw animal food stored over or with ready-to-eat food in a reach cooler – not all products commercially packaged

Raw eggs stored over ready to food. Manager moved eggs to bottom shelf. Corrected On-Site

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pico more than 24 hours still 53 degrees, sour cream 55 degrees, shrimp hot holding at 133 degrees

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. n; pico (53F – Cold Holding); @2:21 39F sour cream (55F – Cold Holding);

High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours.n@2:11 salsa 47F Manager placed in blast chiller Corrective Action Taken

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. nCooked Shrimp under heat warm @133 F. Manager discarded shrimp.

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet

At mop sink area next to triple sink. Repeat Violation

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

Dough mixer soiled with food debris. nSoda gun holster mold like substance.

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

Black cart in front of hand sink in back prep area. Manager removed the cart Corrected On-Site