Bartaco

"Several TCS food items stored inside the prep unit near the wall and the top prep cooler across from the grill held cold holding temperatures above 41F. TCS food items must maintain cold holding temperatures at 41F or below to prevent foodborne illnesses. COS TCS food items were stored on ice. | TCS food items stored on the steam table and the steam well held hot holding temperatures below 135F. CA TCS food items must maintain hot holding temperatures at 135F or above to prevent foodborne illnesses. COS The food items were discarded."

"Several containers of vitamin D milk stored inside the walk in cooler had an expiration date of 10/21. CA TCS food items must be discarded by the expiration date to prevent foodborne illnesses. COS The milk was removed and discarded. | A knife was observed stored in between the prep units on the grill prep line. CA Store utensils directly on the prep unit surface or inside a sanitized container to prevent contamination. COS The knife was removed."

"The dishwasher inside the kitchen is not reaching final rinse temperatures of 180F. CA The dishwasher must properly operate to reach final rinse temperatures of 180F. COS The dishes will be washed, rinsed and sanitized at the 3-compartment sink until the unit is repaired. Sanitizer buckets were not available on the prep line. CA Sanitizer buckets must be available inside food prep areas. The concentration of the sanitizer must test at 200PPM for QAC. COS The sanitizer buckets were stored on the prep line and tested at 200PPM for QAC. | Food debris was observed inside prep units, on the black rolling carts inside the back kitchen, inside containers that contain equipment, and underneath prep tables. CA Nonfood contact surfaces must be sanitized to prevent contamination."