EL TACONZAZO

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURED OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: BEEF AT 74.5F, CHICKEN AT 51.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $25 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Code 21

APPROVED THAWING METHODS USED - Comments: OBSERVED FACILITY NOT MEETING THAWING REQUIREMENTS. MANAGER THAWING FROZEN BEEF IN HOT HOLDING UNIT. INFORMED MANAGER OF PROPER THAWING METHODS (MUST THAW UNDER RUNNING WATER OR IN REFRIGERATOR). MUST MEET PROPER THAWING REQUIREMENTS AND MAINTAIN.

Code 35

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK UNDER 3-COMPARTMENT SINK IN MIDDLE BASIN. INSTRUCTED TO REPAIR AND MAINTAIN.

Code 51

ALLERGEN TRAINING AS REQUIRED - Comments: OBSERVED PIC WITHOUT ALLERGEN TRAINING. INSTRUCTED TO OBTAIN.

Code 58

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED MILK CRATES USED AS STORAGE IN FRONT AND REAR PREP AREAS. MUST REMOVE AND PROVIDE PROPER STORAGE THAT IS SMOOTH AND EASILY CLEANABLE.

Code 47

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED ACCUMULATION OF GREASE ON SIDE AND INSIDE OF FRYER DOOR. INSTRUCTED TO CLEAN AND MAINTAIN.

Code 49