Taco Way

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Thermometers provided and accurate
  • Intermediate: No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
• Food-contact surfaces clean and sanitized
  • Basic: Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of reach in coolers. Multiple.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
  • Basic: Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. No hoppy / cold water at kitchen Hand Wash Sink. Turned off due to leak.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Standing water on floor in kitchen.
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in prep areas are cardboard/acoustic style. Not smooth and easily cleanable. (Note : if ceiling tiles are observed to be soiled of not cleanable in future inspections, division will require tiles to be changed )
  • Basic: Floor soiled/has accumulation of debris. Grease buildup on floor behind cookline.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. expired 06/01/26.
• Manager certification and employee training
  • Intermediate: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Line cook not aware of cold holds temperatures. Inspector Educated employee

The inspector came back, found the problems fixed and allowed the business to reopen.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At today's callback : 1 live roach on floor under Three compartment sink. Killed by manger.
  • High priority: Roach activity present as evidenced by live roaches found. At today's callback : 3 dead roaches on floor . 1 by ice machine. 2 by Three compartment sink. Cleaned by manager.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. At todays callback : Person in charge states has not had time to remove item out of unit. Other items in unit at 41-43°F. See stop sale. Beef based consume 3 containers.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. At today's callback : 2 dead roaches on floor. Kitchen Cleaned by manager.
  • High priority: Roach activity present as evidenced by live roaches found. At today's callback : 1 live roach on ice machine. 1 live roach on fixture by rack. 2 live roaches on walk by Three compartment sink. Killed by manger and service technician.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. In two door reach in cooler consume, consume on bottom of unit 49-50°F. Person in charge states has not had item out of unit. Other items in unit at 41-43°F. See stop sale.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In two door reach in cooler consume, consume on bottom of unit 49-50°F. Person in charge states has not had item out of unit. Other items in unit at 41-43°F. See stop sale. No time/temperature control for safety items in drawers under cookline. Person in charge states had repaired.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed three dead roaches on the floor in bar area to right of bag in box soda storage. Observed two dead roaches on floor to left of ice machine. Observed one dead roaches on interior grate of reach in cooler in hall off of kitchen. Observed three dead roaches on the floor in dry storage area converted from walk in cooler. Observed two dead roaches on floor in men's restroom. Observed three dead roaches in closet near ice machine on the floor. Person in charge began cleaning.
  • High priority: Roach activity present as evidenced by live roaches found. Observed one live roach on exterior of glass door reach in cooler in front counter area. Observed one live roach on exterior of tabletop warmer at cookline. Observed one live roach on floor near make table. Observed one live roach under pipe at triple sink area. Person in charge killed and discarded.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beef based consume 55° , 50° , 52°. Cheese 56° (Overnight cold holding temperatures) Pico 57°. (Overnight cold holding temperatures)
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Raw beef 50°. Cooked chicken 52° . Raw beef 50° in drawer cooler by cookline. Per manager , items placed earlier this morning. Manager cooked items immediately. 2 door cooler next to old walk in cooler : Beef based consume 55° , 50° , 52°. Cheese 56° (Overnight cold holding temperatures) Pico 57°. (Overnight cold holding temperatures) Raw beef 50°. Thawed from freezing earlier this morning. Immediately cooked by manger.
• Food-contact surfaces designed and maintained
  • Basic: Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose cooler gaskets to 2 door cooler by walk in cooler.
  • Basic: Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. By walk in cooler.
• Dishwashing facilities and test kits
  • Basic: Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
• Non-food contact surfaces clean
  • Basic: Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
• Water source
  • Intermediate: Water with a temperature of least 85°F not provided/shut off at employee handwash sink. No running water at kitchen Hand Wash Sink by prep table.
• Plumbing and backflow prevention
  • Basic: Water leaking from pipe and/or faucet/handle. Leak at base of pipe at kitchen Hand Wash Sink.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. No towel at frontline Hand Wash Sink.
  • Intermediate: No soap provided at handwash sink. No soap at kitchen Hand Wash Sink.
• Restrooms
  • Basic: Bathroom door left open other than during cleaning or maintenance. Women's restroom door left open.
  • Basic: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on women's restroom door left
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches on floor by ice machine. Kitchen . 2 dead roaches on floor under utensils rack. Kitchen.
  • High priority: Roach activity present as evidenced by live roaches found. 7 live roaches on and around rear ice machine in kitchen. 3 live roaches on wall by Utensils rack next to Three compartment sink in kitchen. 3 live roaches on floor under Three compartment sink. Kitchen.
• Floors, walls, ceilings and ventilation
  • Basic: Floor area(s) covered with standing water. Standing water in kitchen by dish rack. Prep line.
  • Basic: Floor soiled/has accumulation of debris. Floors soiled multiple times areas of sides of kitchen and behind equipment.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prayer mats on single service items by rear dry storage.
• Current license displayed
  • High priority: Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. expired 06/01/26
• Other sanitary and safe operation
  • Basic: Carbon dioxide/helium tanks not adequately secured. Unsecured CO2 tank/s at frontline.