Tacombi

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed at front counter Ice bath ; shredded cabbage (47°F - Cold Holding); pico de gallo (47°F - Cold Holding); according to cook placed 45 minutes ago. Cook put ice under food containers for rapid chill 15 minutes ago after Ice bath ; shredded cabbage (40°F - Cold Holding); pico de gallo (41°F - Cold Holding)
  • High priority: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F. Observed on top of flat grill cooked beans (120°F - Hot Holding); cooked chicken (121°F - Hot Holding) Chef turn on burner on flat grill to reheat food. 20 minutes after. cooked beans (166°F - Hot Holding); cooked chicken (167°F - Hot Holding).
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at ambient temperature, Employee placed raw chicken inside reach in cooler soiled for proper thawing.
• Food-contact surfaces designed and maintained
  • Basic: Bowl or other container with no handle used to dispense food. Observed inside seasoning and salt containers small plastic cups no handle used to dispense product. Operator discarded cups.
  • Basic: Equipment in poor repair. Gaskets torn on reach in cooler front counter area.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter connected to mop sink by water heater.
• Premises and cleaning equipment
  • Basic: Wet mop not stored in a manner to allow the mop to dry.

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Employee health
  • Intermediate: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable.
  • Basic: Equipment in poor repair.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
• Automatic gratuity notice
  • Basic: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. 60 days time extension approved by DDM Maurice Chi.

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.

• Employee health
  • Intermediate: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
• Food-contact surfaces designed and maintained
  • Basic: Cutting board has cut marks and is no longer cleanable. Observe green cutting board By prep area front counter.
  • Basic: Equipment in poor repair. Observed reach in cooler gaskets torn by front counter coolers.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed a splitter connected to mop sink by water heater.
• Handwash sinks and supplies
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink by cook line front counter.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 5 live small flies flying by ware washing area and 3 flies flying around prep area by hand sink front counter.
  • High priority: Rodent activity present as evidenced by rodent droppings found. Observed approximately 16 droppings at floor by mop sink by water heater room under storage dry rack. Observed approximately 25 droppings on floor under dishwasher and three compartment sink. Observed approximately 10 droppings behind ice machine bar area.
• Floors, walls, ceilings and ventilation
  • Basic: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed above at ware washing area.
• Chemicals and toxic substances
  • High priority: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Quaternary 400ppm); at front counter, employee diluted with water. Recheck; Sanitizer Bucket (Quaternary 200ppm).
• Automatic gratuity notice
  • Basic: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.