SENOR TACO TAQUERIA

The front refrigerator prep unit was holding food at about 45 degrees F. [CA] All PHF must be held at 41 degrees F maximum. [COS] The owner placed the food into the walk in added freon to the unit and it was able to hold food less than 41 degrees by the end of the inspection.

The lighting in the prep area is dim in some areas with light bulbs that are out. [CA] Replace the light bulbs that are out.

Observed raw meat stored above mixes and sauces. [CA] Store all raw meat, seafood, and poultry below all other foods. [COS] The raw meats were moved and stored below all other foods.

The dish washing machine is reading 0ppm chlorine. [CA] The chlorine must be at 50 ppm chlorine at the machine. In the meantime sanitize the dishes in the 3comp dish washing sink with 100ppm chlorine as explained.

The warewashing machine was not giving chlorine on the first few times checked.[CA] It must be checked with the test strips to be sure it is sanitizing before running dishes through it. [CA] Gave proper chemical chlorine sanitizer at 50ppm after a couple of runs. The towel bucket sanitizer is quat and the employees were trying to use chlorine test strips for the quat. [CA] Check the towel bucket sanitizer concentration each time it is made and be sure the correct test strips are being used. [CA] The owner brought out the correct test strips afterwards.

Observed bags of detergent stored above drink ingredients. [CA] Store the soap below all other items and in a separate area with all other cleaning chemicals. [COS] The owner moved the bags of soap below all other foods.

The lighting in the walk in refrigerator and the storage room are both very dim. [CA] Adjust the lighting so that the entire room is able to be seen without a flash light.