TACOS TOLUCA health score and inspection history

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Install a properly fitted screen barrier at the rear of mobile unit to prevent entry of pest.

(A)(2) Maintain TCS food at 41 F or below.// Container of Pico De Gallo in make table well 54F. -COS Moved to two door RI unit to cool

(A)(2) Maintain TCS food at 41 F or below.// Various cheese's, Pico de Gallo, guacamole, cooked pork, and cut lettuce in both the RI unit and make table unit between 48F-60F. All items moved to WI cooler in commissary kitchen. 3-501.16 (B) Maintain non-pasteurized raw shell eggs at ambient temperature of 45 F or below.// Raw shell eggs 52F in RI unit. -All raw shell eggs moved to WI cooler in commissary kitchen

5-205.15(A) Repair the plumbing system according to law. (sewage)// Waste water tank leaking.

Provide water under pressure. // Water flow at handwashing sink was limited to a slow drip and completely stopped running after hand washing was complete.// Water flow at the 3 compartment sink stopped completely.

Protect outer openings from the entry of pests by using properly designed and installed screening, air curtains to control flying insects, or other effective means when doors or windows are open.// Install a properly fitted and functional screen on food truck to prevent the entry of insects.

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).// CFSM not on premises.

(A)(2) Maintain TCS food at 41 F or below.// Sliced tomatoes and Pico de Gallo inside make table cooler ranges between 46F-48F. -COS All items stored on ice inside of make table.

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).// CFSM not on premises.

4-501.11(A) Maintain equipment in good repair (general).// Defrost RI freezer.

Dispose of sewage through an approved facility (public sewer or on-site system).// Sewage draining directly on ground.

(A) Use rapid cooling equipment (i.e. blast chillers, freezers) or an ice bath to cool food.// Steak (88F) cooling at room temperature. -COS Discarded

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks.// Handwashing sink reached 75F. 5-103.12 Provide hot and cold water under pressure at the ware washing sink.//3 compartment sink reached 68F.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc.// Clean ventilation hood filters.