Adequate hand washing facilities supplied & accessible

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability No soap available at start of inspection. Per employee they lost their soap dispenser a few days ago. Employees got some soap from a big bottle and put it in a cup to have on the sink at time of inspection. Ensure hand sinks are always stocked with adequate amount of soap.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding Salsa and cooked jalapenos/carrots in front customer self service station at 48-51 degrees F. Per employee it was unknown how long salsa had been in unit, so instructed employee to discard. See embargo form. Shredded beef tacos sitting on counter at 55-58 degrees F. Per employee they had been out less than 30 minutes. Tacos were placed back in walk-in to cool down to 41 degrees F. Cheddar cheese shredded 3 hours prior to start of inspection at 48-52 degrees F. Cheese was instructed to be placed in smaller containers to rapidly cool. After over an hour, and asking multiple times, cheese remained in large plastic container with lid on. Instructed person in charge to discard at time of inspection as it was over 4 hours since preparation.

Consumer advisory provided for raw or undercooked foods

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens---REPEAT VIOLATION No consumer advisory present on inside or outside drive through menu. Ensure consumer advisory in the form of a disclosure (asterisk) and reminder (statement that eating undercooked foods can cause foodborne illness) not present at time of inspection. Correct prior to re-inspection in 10 days.

Proper cooling methods used; adequate equipment for temperature control

Priority Foundation-3-501.15 (A), Pf: Cooling Methods Huge amount of whole, chilled tomatoes being diced at start of inspection for pico de gallo. Tomatoes sat out during whole inspection and raised from 52 to 60 degrees. Instructed person in charge to do smaller quantities, or dice the tomatoes last to ensure they are cooled properly. Cooked shredded beef, rolled tacos, and other items cooked today in large containers with lid on in walk in. Ensure foods are placed in shallow containers after preparation with lid off until they reach 41 degrees F. Person in charge removed lids at time of inspection. Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment Salsa unit for customers with an ambient air temperature of 44 degrees F and holding food at 48-50 degrees F. Fix unit to ensure it can hold time/temperature control for safety foods at 41 degrees F or below.

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment Door handle of walk-in refrigerator broke and handle will not work. Refrigerator locks you in if the door is not propped open. Repair and maintain handle.

Garbage & refuse properly disposed; facilities maintained

Core-5-501.115, C: Maintaining Refuse Areas and Enclosures Outdoor garbage area has large accumulation of debris outside of dumpster. Clean area, and maintain clean. Ensure area is maintained and lid of dumpster is kept closed to prevent the attraction of pests.