Tacos San Lucas Ii

Violations on last inspection

1. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
3. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4. Hot TCS food item not held at or above 140 °F.
5. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Full inspection history

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