SOCIAL TACO health score and inspection history

Provide a clean and sanitized surface in a protected location for storing utensils between-use./ Slicing knives at the make table cooler on the expo line were found stored between-use in the crevice between equipment: all were removed during the inspection for re-cleaning.

3-501.14(A) Cool TCS food from 135F to 41F or lower within 6 hours, and from 135F to 70F or below within the first 2 hours of cooling time./ 5-gallon lexan container of cooked vegetable salsa, prepared 31 AUG 2026 and found stored in the WI cooler, measured 49F and was voluntarily discarded. When using ice paddles to cool large-batch cooked food, use the food thermometer provided to verify that food is cooled completely to 41F< before placing into refrigerated storage.

JCDH 2.1 Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location./ CFSM on duty who has not registered his certification with JCDH (the establishment was notified on inspection 02 MAR 2026 to implement compliance with this requirement).

ADPH 420-2-22-.03(3) Provide the country of origin of a covered commodity and differentiate for farm-raised or wild caught fish as required by the Alabama Seafood Labeling Law./ The FSE was briefed on the revised Alabama Seafood Labeling Law and provided a copy along with the updated signage for posting as required by the law.

Inform consumers by way of a disclosure and reminder by denoting with an asterisk on the menu that raw or undercooked animal foods may increase the risk of foodborne illness./ A consumer advisory is not provided for the grilled Carne Asada steak item, which is available undercooked to the doneness requested by the consumer. Provide a complete consumer advisory with disclosure and reminder for this item on the page of the menu where it is offered for sale.

Clean the spilled grease on the ground beside the waste grease receptacle.

4-603.15; 4-301.12(C) Provide alternative manual warewashing equipment when there are special cleaning needs or constraints./ Specialized cleaning tools for the soft-serve dessert freezer are not available.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas where employee safety is a factor./ Missing bulb in one of the fixtures in the ventilation hood canopy.