Taquero Mucho

What the inspector found

• Hands Clean And Properly Washed (critical): Hands not washed to prevent contamination from previous task. Employee handling food after using a cell phone without washing hands or changing gloves.
• Approved Thawing Methods Used: Improper thawing method being used for TCS food. Cooked meat observed being thawed at room temperature and without any running water.
• Physical Facilities Installed, Maintained And Clean: Outer openings not protected against entry of pests. Backdoor observed open. Weather stripping on back door in poor repair. Mop water not disposed of promptly after use. Cell phone observed stored on cutting board.
• Insects, Rodents And Animals Not Present (critical): Presence of flying insects.
• Adequate Hand Washing Facilities Supplied And Accessible: Individual disposable towels and/or hand drying device not provided at kitchen hand sink..
• Toilet Facilities: Properly Constructed, Supplied, Cleaned: Paper towels not provided in employee restroom.
• Proper Hot Holding Temperatures (critical): TCS food not maintained at 57°C (135°F) or above. Queso observed holding internally at 105 degrees F. Cooked peppers and garlic holding internally at 118 degrees F. (Discarded)
• Contamination Prevented During Food Preparation, Storage And Display: Tortillas stored with absorbent towels. Masa covered with an absorbent towel.
• Wiping Cloths: Properly Used And Stored: Cloths in use not stored in sanitizing solution.
• Food And Nonfood-Contact Surfaces Cleanable, Properly Designed, Constructed, And Used: Cooler gasket in poor repair.
• Proper Eating, Tasting, Drinking, Or Tobacco Use (critical): Open container employee drink stored inside of reach-in cooler next to and above customer food.

As listed in the inspection report.