Taco Turko

What the inspector found

• 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// There was no employee present with CFSM certification at the time of inspection.
• ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // The current score and permit were not posted at the time of inspection.
• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// One container of chicken was 48 F and 2 carts of eggs were 45 F. The PIC stated the food items had been in the cooler since last night. The PIC discarded the food items.
• 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // One hand sink was missing paper towels and any other drying method. The other hand sink did not have any soap.
• 4-101.11 Provide food grade containers for storing all foods. // The establishment was storing cucumbers directly in a grocery bag and another food item directly inside a grocery bag. The PIC discarded the food items.
• 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// The PIC was unable to locate the EHP at the time of the inspection.

As listed in the inspection report.