MCDEVITT TACO SUPPLY

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Inspection history

1. Jul 7, 2026

   ✓
   5 violations

   • 16. Food contact surfaces; cleaned & sanitized. Observed dishwasher in the back of the house lacking sanitizer, reading 0 ppm chlorine with inspector's test strip for chlorine. No test strips available on site. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization. Chemical sanitizers that are used to sanitize equipment and utensils must be provided and available during all hours of operation. A test kit or other device that accurately measures the concentration of sanitizing solutions shall be provided. Concentration of the sanitizing solution shall be accurately determined by using a testing strips appropriate for chemical used. Person in charge called for dishwasher service, will request test strips and will use dishwasher at front of house or in catering kitchen in the meantime, which are both testing at 50 PPM chlorine with inspector's test strips. Use test strips routinely to monitor sanitizer levels in dishwasher.
   • 28 - Toxic substances properly identified, stored & used Observed unlabeled chemicals and working spray bottles in facility, including in the kitchen dish pit area as well as chemical closet/mop sink area. 7-102.11 Common Name-Working Containers. Working containers used for storing cleaners and sanitizers taken from bulk supplies should be clearly labeled with the name of what is in the bottle.
   • 2. Certified Food Protection Manager. No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Person in charge was able to obtain the CFPM certificate for the manager who was not on site at the time of inspection. Inspector suggest another staff member who is present today also be certified.
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via email.
   • 06 - Proper eating, tasting, drinking, or tobacco use. Observed open beverage container (bottle of Coca Cola) over single use items in designated area for employee drinks. 2-401.11 Eating, Drinking, or Using Tobacco. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands; (2) The container; and (3) Exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.