Rusty Taco

Inspector notes: Observed birria hot holding 126 F in warmer more than 4 hours in kitchen. Operator discarded food item during inspection.

Inspector notes: Observed multiple cans dented stored on lower shelf underneath prep table in kitchen. Operator removed cans and stored separately to be discarded during inspection.

Inspector notes: Observed ice scoop handle touching ice inside ice bin and scoop handle stored in container holding sugar in kitchen. Operator properly stored handles upright during inspection.

Inspector notes: Observed wiping cloth stored on food prep table and not in sanitizer solution. CA: Advised PIC to store wiping cloths in sanitizer solution in between uses. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths...

Inspector notes: Observed in-use utensils not stored in hot water (135 F or higher) in between uses. CA: Advised PIC to store in-use utensils in hot water in between uses. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the...

Inspector notes: Observed wet dishes being stacked. CA: Advised PIC to allow wet dishes to fully air dry before stacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Inspector notes: Observed several seasonings in main kitchen without a common name label. CA: Advised PIC to label seasonings with common name labels. 511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. 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.

Inspector notes: Hand sanitizer above food contact

Inspector notes: Employee with watch on the line. Nothing on writs allowed.Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

Inspector notes: Observed container of sanitizer on floor near cashier. Code: Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.