Toreros Mexican Restaurant

Basic – Reuse of single-service or single-use articles. nnAt cook line, single service water bottle reused to cooking liquid. Operator discarded. Corrected On-Site

Basic – Stored food not covered

n At cook line shelf on top of cooler; pan of seasoning and a pan of tortilla strips stored uncovered. Operator covered. Corrected On-Site

High Priority – Dented/rusted cans present

nAt can rack, dented can of tomato juice. See stop sale.

High Priority – Nonfood-grade bags used in direct contact with food

nAt cook line at double door low boy, tortillas stored in direct contact with non food grade bag. Operator removed from bag. Corrected On-Site

High Priority – Operating with an expired Division of Hotels and Restaurants license. nnExpired 12/01/2023

nOperator renewed license during inspection, expires 12/01/2024. Corrected On-Site

High Priority – Raw animal food stored in same container as ready-to-eat food. At cook line upright double door reach in freezer; raw pork stored directly on top of RTE hot dogs in same container. See Stop Sale.

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

nAt cook line upright double door reach in freezer; raw hamburger stored over open bag of fries. Operator moved raw hamburger to bottom shelf.n Corrected On-Site

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

nAt walk-in cooler, raw shrimp stored over ready to eat cheese sauce

nOperator moved cheese sauce to different shelf. Corrected On-Site

High Priority – Stop Sale issued due to adulteration of food product

nRaw animal food stored in same container as ready-to-eat food. nnAt cook line upright double door reach in freezer; raw pork stored directly on top of RTE hot dogs in same container. See Stop Sale.

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

nAt cook line left side flip top cooler; raw scallops (50F – Cold Holding).nOperator stated not prepared or portioned today, being held above product line in make top for less than 2 hours, moved to reach in cooler. Corrective Action Taken

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection

nAt left side flip top cooler; raw steak (52F – Ambient Cooling 12pm/ 54°F – Ambient Cooling 12:30), stored in overfilled pan

Operator stated steak prepared at 10 am, at this rate product will no reach 41° within 4 hours, moved to reach in cooler. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. nnCan opener blade soiled with food debris/ mold – like substance

nOperator washed, rinsed and sanitized. Corrected On-Site