TACO MAMA RESTAURANT health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Salsa, ranch, and pico in ramicans ranging in temperature between 44F-64F. COS- PIC discarded.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Residue accumulation on bar gun and interior of frozen drink dispenser. COS- PIC cleaned.

Provide a utensil with a handle for serving or dispensing food or ice.// To-go bowl being used to dispense salsa.

Store single-service and single-use articles covered, inverted, or in the original protective package.// Paper boats stored next to make like, not covered or inverted.

Post sign at all hand sinks that notifies employees to wash hands.// No hand washing sign available at hand sink behind bar.

Store personal items away from food, utensils, equipment, linens and single service/single use articles.// Employee speaker hanging on shelf storing items for facility; employee phone stored on directly on food prep surface.

Wash hands for at least 15 seconds after any potential contamination (i.e. handling soiled utensils, after using toilet room, before donning gloves, etc.).// Employee donned gloves without washing hands.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location. JCDH 2.2.5 Complete on-site food safety training certificates in full, including the JCDH card number of the Certified Food Safety Manager.

Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta)// Bottles of oil and water not labeled.

Store wet wiping cloths in the appropriate sanitizing solution when they are between uses.// Wet wiping cloth stored next to sanitizer bucket instead of inside it.

Prevent the contact of food with non-food contact surfaces, or, with food contact surfaces that are not properly cleaned and sanitized. (ice bins, bev. nozzles or other equipment in continuous use)// Top interior of ice machine is not getting cleaned.

Store employee food and personal drinks in a designated area below and away from food, utensils, equipment, linens, and unwrapped single service/single use articles.// Bag of employee Cheetos hanging on side of shelf.

Clean equipment food contact surfaces and utensils to sight and touch. (choppers, slicers, mixers, utensils in storage)// Residue on can opener

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