LADYBIRD TACO health score and inspection history

Cease using hand sinks for any purpose other than handwashing.// HW sink in back kitchen area is being utilized with an air conditioner.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness.// Clean floors between and underneath cooking equipment from grease residue.

Allow utensils to air dry before stacking.// Containers stacked wet

Store between-use utensils in a container of water at 135 F or above.// Utensils stored in ~90F degree water. 3-304.12 Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Scoops buried in container of flour and corn flour.

Provide wash solution temperature in a chemical sanitizing dish machine at a minimum of 120 F. // Low temp dish machine reached a max. temp 109F degrees after multiple attempts.

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training.// Establishment does on site food training and CFSM not on duty during time of inspection.

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. // Last inspection report not posted.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Hot water at HW sink in back kitchen prepping area not working.