Carreto's Taqueria

Inspector notes: Observed multiple dishes wet stacked above 3 compartment sink. CA: Advised PIC to allow dishes to fully air dry before stacking together.

Inspector notes: Observed cutting boards in main kitchen scorn and discolored with black mold like substance. CA: Advised PIC to replace cutting boards.

Inspector notes: Observed bowl used to scoop rice stored inside rice bin in main kitchen. CA: Advised PIC that scoops with handles can be left touching food as long as the handle itself is not touching the food but bowls or cups are not allowed to be left in food.

Inspector notes: Observed single use cups stored on floor outside door of main kitchen. CA: Advised PIC to remove cups from floor and store them at least 6 inches off floor.

Inspector notes: Observed a black mold like substance in the gashes of several cutting boards in the kitchen. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. PIC will discard and replace these cutting boards.

Inspector notes: Observed several containers of cooling food that were improperly date marked 07/08/24. 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf 2. Except as specified in paragraphs 4 through 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant...

Inspector notes: Observed bleach being stored with dry ingredients Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P PIC separated the bleach from the dry ingredients

Inspector notes: Observed no proper air gap for the 3C sink. An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 1 inch (25 mm). P PIC contact their vendor provide the sink with a proper 1 in air gap.

Inspector notes: Observed no hot water at the hand sink in the ktichen due the knob being broken upon inspection. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Pf PIC will contact their vendor to service and repair the hand sink.

Inspector notes: Observed no label for the dry ingredients Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. PIC will provide these dry ingredients with a label.