TUS TACOS TAQUERIA

Observed a bag of shrimp in the food prep sink thawing. REPEAT VIOLATION. [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.

Entry and back doors observed open throughout the inspection. [CA]: Facility shall be fully enclosed at all times.

Small flies observed at the prep line and back storage areas. No direct contamination observed. [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

*REPEAT VIOLATION* Multiple open bags of dry food stored at the dry storage rack. [CA]: All open bags of dry food shall be transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

MAJOR: Employee skipped sanitization step during active manual ware-washing. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS]: Equipment/containers were submerged in sanitizer compartment sink with 100 ppm of Chlorine sanitizer for at least 30 seconds. MINOR: (REPEAT VIOLATION) Accumulation of brown and black grime on the interior surface of ice machine. No direct contamination. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

Frozen raw shrimp thawing improperly at prep sink. [CA]: Frozen food shall be thawed using the following approved methods: -Under refrigeration that maintain the food temperature at 41F or below. -Completely submerged under cold running water or a period not to exceed two hours at a water temperature of 70F or below. -In microwave oven as long as it is cooked immediately. -As part of the cooking process [COS]: Shrimp was relocated to 1 door reach in.

*REPEAT VIOLATION* In the 2 door reach in unit, Salsa chilaquiles stored in an 8 qt plastic container secured with a lid measured at 72F. Per PIC, cooling started approximately 2 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Approved cooling methods include; 1. Placing the food in shallow, heat-conductive pans. 2. Separating the food into smaller or thinner portions. 3. Using rapid cooling equipment (no plastic bins or containers). 4. Adding ice as an ingredient. 5. Using ice paddles. 6. Placing containers in an ice bath, stirring food frequently. 7. In accordance to an approved HACCP Plan [SA]: Salsa chilaquiles's lid was removed and container was placed in an ice bath to rapidly cool down.

Ventilation hood not turned on when cooking. [CA]: Ventilation hood shall be turned on when cooking at all times. [COS]: Ventilation was switched on.

1. Multiple food containers stored directly on the floor at the dry storage rack. [CA]: Food items must stored at least six (6) inches elevated from the floor to prevent contamination. 2. Multiple open bags of dry food stored at the dry storage rack. [CA]: Ensure all open bags of dry food are transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

Personal items such as bags stored at the dry storage rack near food containers and food contact surfaces (pans). [CA]: Personal items shall be stored separate from food and food contact surfaces.

1. Accumulation of grime on the interior surface of ice machine. No direct contamination. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning. 2. Soiled knives stored on knife rack along with cleaned knives. [CA]: Discontinue storing soiled knives with cleaned knives. [COS]: Soiled knives relocated to 3 compartment sink to be ware-washed and sanitized. 3. Chlorine solution at the 3 compartment sink measured below 100 PPM. No active ware-washing. [CA]: Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. [COS]: Chlorine solution was increased to 100 PPM.

*REPEAT VIOLATION* In the reach in cooler, frijoles stored in deep plastic bucket secured with lid measured at 48F. Per PIC, frijoles was cooked approximately 1 hour prior to inspection. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: PIC loosely covered frijoles.

At the steam table, Carnitas measured between 93F - 100F. Per staff, carnitas was reheated from the microwave and then placed to the steam table after. Water in steam table measured at 169F. [CA]: Potentially Hazardous Food (PHFs) shall be hot held at 135F at all times. Ensure PHFs are reheated to 165F for at least 15 seconds prior to hot holding for 135F. [COS]: Carnitas was reheated to 184F.