TACO TURKO health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// One container of chicken was 48 F and 2 carts of eggs were 45 F. The PIC stated the food items had been in the cooler since last night. The PIC discarded the food items.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. ADPH 420-3-22-.08, 8-403.50 Post current inspection report in a conspicuous place inside the food establishment. Report remains the property of JCDH. // The current score and permit were not posted at the time of inspection.

Provide food grade containers for storing all foods. // The establishment was storing cucumbers directly in a grocery bag and another food item directly inside a grocery bag. The PIC discarded the food items.

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// The PIC was unable to locate the EHP at the time of the inspection.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // One hand sink was missing paper towels and any other drying method. The other hand sink did not have any soap.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// There was no employee present with CFSM certification at the time of inspection.

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Vegetable soup and cheese ranging between 85-105 F. The PIC discarded (COS).

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// There was no one present with a CFSM certification.

3-501.19(C)(5) Discard TCS food under time as control if the container is unmarked and the time the food was removed from cold holding cannot otherwise be identified (ex: whiteboard, log book, timer) or container is marked with a time that exceeds the 6-h// The establishment did not have time labels for their cut lettuce, Pico de Gallo (with cut tomatoes), yogurt mix, etc. The food items were ranging between 47-49 F. The PIC discarded the food items.

Cease smoking, eating, or drinking in areas where food, utensils, equipment, linens, or unwrapped single service/single use articles may become contaminated.// An employee was eating on the food prep line.

JCDH 2.2 Provide food safety training for all food handlers as required. 420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4).// The employees did not have food handler's cards with the exception of one employee. There was no one present with a CFSM certification

(A)(2) Maintain TCS food at 41 F or below.// Cut lettuce and cheese ranging between 49-54 F.

ADPH 420-3-22-.08, 8-304.11 Post current permit in public view. Permit remains the property of JCDH. // Another establishment's permit was posted instead of their permit

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)// The ice machine had mold accumulation.

Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // There was no soap at either of the two hand sinks and no paper towels at one. The employee got soap and paper towels for the hand sinks (COS).