TACOS EL JALISCIENCE

Hot water was measured at 116*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).

Floor tile within the restroom is damaged at the time of inspection. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Gaskets in reach in refrigeration are damaged. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions. Replace gaskets.

Caulking around the cook line is starting to fall apart. [CA] Remove old caulking and add fresh silicon.

Sanitizer bucket was measured at 0PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Bulk containers are not labeled at the time of inspection. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. REPEAT VIOLATION. Failure to comply may result in enforcement action.

Missing some of the food handler cards for employees at the time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Food is being thawed within a plastic container in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. [COS] Food was moved into the prep sink and running water.

Sanitizer bucket (chlorine) was measured at 200PPM at the time of inspection. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Sanitizer within bucket was diluted with water; re-measured at 100PPM.

Bulk containers that were removed from the original packaging are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable. REPEAT VIOLATION. Failure to comply may result in enforcement action. [COS] PIC labeled all containers at the time of inspection.

Personal belongings within the dry storage area in the back of the facility. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Bulk containers that were removed from the original packaging are not labeled. [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

No employee on site stated that they were in charge at the time of inspection. Owner was contacted over the phone to obtain consent to enter facility. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Hot water within 3-compartment sink was measured at 113*F at the time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at hand wash sinks (100*F).