Antique Taco

Thermometers were missing or inaccurate.

Inspector’s note: Observed grill line drawer cooler missing internal ambient air thermometer. Instructed to provide at least one internal ambient air thermometer in a conspicuous and easily-viewable location in all equipment used to cold-hold tcs food items and maintain at all times.

Equipment and surfaces were dirty.

Inspector’s note: Observed interior nonfood-contact surfaces of deep fryers to be heavily-soiled with grease and dust debris. Instructed to clean nonfood-contact interior surfaces of cooking equipment at adequate frequency to prevent build up of grease, dust, and other soils and maintain at all times.

Garbage wasn’t handled or stored properly.

Inspector’s note: Observed exterior of outdoor grease receptacle to be heavily-soiled with grease and litter debris. Instructed to clean outdoor grease and waste receptacles at adequate freqeuency to prevent build up of grease, litter, and other soils and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed build up of grease drip along upper rim of cook line ventilation hood directly above food and food-contact surfaces of cooking equipment. Instructed to maintain ventilation hood system of adequate capacity and maintenance to prevent build up of grease drip and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed lighting in the customer washrooms to be of insufficient intensity. Instructed to repair or replace customer washroom light fixtures to provide lighting of adequate intensity for this area and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometer inside the salad prep cooler conspicuously posted to monitor the ambient air temperature of equipment. Instructed to equip all refrigeration units with accurate and working thermometers. A thermometer was provided at the time of inspection.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Observed no chlorine chemical test kit available during inspection to monitor sanitizer concentration. Instructed manager to provide test kit for proper concentration in sanitizing solutions. Priority foundation 7-38-005 citation issued.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dust build up on ventilation cover in dishwash area. Instructed manager to clean and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the exterior surfaces of cooking equipment and bottoms of fryers in need of cleaning to remove grease and other particles.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floor and floor drain in the dishwashing room in need of cleaning; clean floor under shelves and machine and drain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed an appx. '1/2" gap along bottom right corner of patio door. Must make tight fitting.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must remove rust from walk in cooler shelving units.

Equipment and surfaces were dirty.

Inspector’s note: Must clean debris build up from grill table,fryer cabinets,walk in cooler-fan gaurd covers.must remove ice build up from small reach in freezer.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Must repair or replace damaged /peeling flooring in prep/dish washing and rear hallway.

Ventilation or lighting was inadequate.

Inspector’s note: Must replace burnt out lighting at hood of cooking equipment

Ventilation or lighting was inadequate.

Inspector’s note: Must clean build up on filter and hood of cooking equipment.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed unused wiping cloths laying on counter tops. Must properly store in adquate chemical sanitizing solution when not in use. Manager had wiping cloths removed.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Replace/repair floor, peeling in area by entrance door of walk-in cooler.

Ventilation or lighting was inadequate.

Inspector’s note: 6-501.14 observed vents in food prep area with food debris, and dust in front prep area and in restroom vent. Must clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: 6-303.11 observed light under hood in prep kitchen in disrepair. Must repair and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must clean rust from storage racks in the walk in cooler, and from lower shelves on prep tables. Discontinue using milk crated as storage racks in rear storage room.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean rust from interior contact surface of ice machine in prep area. Clean dried food debris from wheel caster on heavy equipment in prep area.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Must repair unfinished floor in both mens and womens toilet rooms. Clean food debris from under heavy equipment in prep area, and in rear office.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must detail clean grease accumulation from hood filters. Clean dust accumulation from ceiling vents throughout prep and seating area, also and in the mens and womens toilet rooms. Repair cracked vent cover in prep area.

Linen: clean and soiled properly stored

Inspector’s note: Must store clean and soiled linens properly. Store soiled linens in sanitizer solution while not in use.

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Observed two employees not wearing hair restraints. Must wear hair restrains at all times while in food prep area.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Pots and pans not inverted after sanitizing.instructed to properly(invert) store multiuse utensils(pots and pans).

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Ventilation in mens restroom needs repair

Appropriate method of handling of food (ice) hair restraints and clean apparel worn

Inspector’s note: Food handler behind hot line not wearing hair restraint. Management told employee to put on hair restaint at once.

Only authorized personnel in the food-prep area

Inspector’s note: Ice scoop not properly stored. Instructed management to properly store scoop.

Food protected during storage, preparation, display, service and transportation

Inspector’s note: Food not protected from contamination during storage and preparation. The condiment prep cooler next to the front service counter is not properly protected from the public. Must install a barrier to prevent contamination by the public. The bar next to the side entrance door also has no protective barrier to keep out the entry of customers. Must install a barrier at the bar entrance to prevent the entry of customers. Serious violation 7-38-005a.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: No pest control log book or signed contract available from a licensed pest control company. Must provide. Serious violation 7-38-020.

Inside containers or receptacles: adequate number, properly covered and insect/rodent proof

Inspector’s note: Must provide an adequate number of garbage cans at all handwashing sinks and as needed in the food prep area. Serious violation 7-38-020.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must provide adequate shelving inside of the walk-in cooler to store food off of the floor.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: The 2 compartment prep sink is not installed. Must install with hot and cold running water and drain lines. No hot or cold running water is provided to the frozen dessert machine in the food prep area. Must install.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers inside of all the coolers and freezers. Must provide a probe thermometer to take food temperatures.