Emma's Tacos

Year by year

Inspections

1. Sep 3, 2026 Re-inspection · No items found

   No violations cited.

2. Aug 13, 2026 Routine · 1 priority, 5 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Salsa cups in the small prep cooler observed to be cold held at 48°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Cooler lid must stay closed to maintain proper temperatures.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Foods in the bottom section of the large prep cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoop observed to be stored inside a bucket of diced tomato with handle contacting the food.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wet wiping cloths observed to be stored across the prep surfaces.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Bags of beans and rice observed to be stored on the floor in the basement.

     Correction: Store all food items 6 inches above the floor. Action Taken: Food placed on the shelves during inspection.

     Code 3-305.11 (A) (3)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Single use plastic bags being used to hold rice inside the steam table.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

3. Sep 4, 2025 Routine · 1 priority, 2 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Tamales, Salsa, and pork fat in walk-in cooler observed to be at 57, 56, and 60°F and has not cooled within 6 hours.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Tamales, salsa, and pork fat were discarded.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods including placing hot foods in deep pots/pans while covered, was observed for salsa, pork fat, and refried beans in the walk-in cooler. Cooling tamales observed to be wrapped in plastic wrap and stored in deep plastic container.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at the employee handwashing sink.

     Code 6-301.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Raw wood used as a support leg for the prep sink.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Seal raw wood so it is smooth, nonabsorbant, and easily cleanable.

     Code 4-101.19

4. Feb 6, 2025 Re-inspection 2 · No items found

   No violations cited.

5. Jan 8, 2025 Re-inspection 2 · 1 priority, 1 repeat
   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention at mop sink.

     Correction: Provide backflow prevention devic at mop sink. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

6. Dec 5, 2024 Re-inspection 2 · 2 priority, 1 priority foundation, 3 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     12/5/2024- Individual cups of sour cream in the top of the single door prep cooler were cold held at 52°F. 10/22/2024-Individual cups of salsa verde, salsa, and sour cream in the top of the single door prep cooler were cold held at between 46-66°F 9/10/2024-Individual cups of salsa verde, salsa, and sour cream in the top of the single door prep cooler were cold held at between 48-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not overfill coolers. Discard unsafe food items. Action Taken: Individual cups of sour cream, salsa, and salsa verde that were above 41*F were discarded during inspection. Action Taken: Individual cups of sour cream, salsa, and salsa verda that werw above 41*F were discarded during inspection. Action Taken: Sour cream was

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention at mop sink.

     Correction: Provide backflow prevention devic at mop sink. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     12/5/2024 - Improper cooling methods including placing hot foods in deep pans while covered, was observed for cooked meats, refried beans, tamales, and consome throughout facility. 9/10/2024 and 10/22/2024 - Improper cooling methods including placing hot foods in deep pans while covered, was observed for cooked rice and cooked meats throughout facility.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

7. Oct 22, 2024 Re-inspection · 4 priority, 1 priority foundation, 5 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     10/22/2024- Container of refried beans that were prepared two days prior, had an internal temperature of 50-53°F. 09/10/2024 -Several cooked meats, including steak, pork, and barbacoa have not cooled to 41°F or below in over 12 hours or more.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Meats that were not cooled properly were discarded during inspection. Action Taken: Refried beans that were not cooled properly were discarded during inspection.

     Code 3-501.14 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     10/22/2024- Ground beef in strainer held above steam table is hot held at 119°F. 9/10/2024-Barbacoa on stovetop in is hot held at 124°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Barbacoa on stovetop was reheated to over 165*F during inspection. Action Taken: Ground beef was removed from strainer over steam table and reheated to 165°F during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     10/22/2024-Individual cups of salsa verde, salsa, and sour cream in the top of the single door prep cooler were cold held at between 46-66°F 9/10/2024-Individual cups of salsa verde, salsa, and sour cream in the top of the single door prep cooler were cold held at between 48-55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not overfill coolers. Discard unsafe food items. Action Taken: Individual cups of sour cream, salsa, and salsa verde that were above 41*F were discarded during inspection. Action Taken: Individual cups of sour cream, salsa, and salsa verda that werw above 41*F were discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention at mop sink.

     Correction: Provide backflow prevention devic at mop sink. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods including placing hot foods in deep pans while covered, was observed for cooked rice and cooked meats throughout facility.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

8. Sep 10, 2024 Routine · 6 priority, 2 priority foundation, 6 core, 2 repeat
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Several cooked meats, including steak, pork, and barbacoa have not cooled to 41°F or below in over 12 hours or more.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Action Taken: Meats that were not cooled properly were discarded during inspection.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Barbacoa on stovetop in is hot held at 124°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Action Taken: Barbacoa on stovetop was reheated to over 165*F during inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Individual cups of salsa verde, salsa, and sour cream in the top of the single door prep cooler were cold held at between 46-66°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Do not overfill coolers. Discard unsafe food items. Action Taken: Individual cups of sour cream, salsa, and salsa verde that were above 41*F were discarded during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - CHEMICAL SANITIZATION DEVICE

     The bleach being utilized does not display the EPA registration number.

     Correction: Provide equipment that meets all of the requirements under 4-501.114 (F). Provide alternate methods of sanitization until equipment meets code requirments. Action Taken: Staff was instructed to no longer utilize the current chemicals used for sanitizers and replace with their current Quat sanitizer instead.

     Code 4-501.114 (F)

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION DEVICE - WHEN REQUIRED

     Plumbing system not provided with a backflow prevention at mop sink.

     Correction: Provide backflow prevention devic at mop sink. Plumbing systems shall be provided with backflow prevention at each point of use in the food establishment.

     Code 5-203.14

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     Chlorine sanitizer in sanitizer bucket is not being used according to manufacturer’s use directions and was observed at >200 ppm.

     Correction: Change procedures and provide training to employees on proper use of poisonous or toxic materials following manufacturer's directions for use. Action Taken: Chlorine sanitizer in sanitizer bucket was diluted to a concentration of 50 ppm.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods including placing hot foods in deep pans while covered, was observed for cooked rice and cooked meats throughout facility.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing. Action Taken: Soap was provided at hand wash sink during inspection.

     Code 6-301.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Open bags of rice, corn husks, chili peppers are stored on the floor in the basement.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - PROHIBITIONS

     Single-use or single-service articles are being stored on the floor in the basement.

     Correction: Store single-service or single-use articles, clean equipment and utensils and laundered linens in areas that are not subject to contamination.

     Code 4-903.12

   • Not serious Core

     GARBAGE/REFUSE - COVERING RECEPTACLES

     Oil drums located on the back side of the building are not covered.

     Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

     Code 5-501.113

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located in basement storage area are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

   • Not serious Core

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

9. Mar 16, 2024 Routine · 2 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw pork stored over salsa containers in walk-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Action Taken: Pork moved to raw meat area.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Raw barbacoa in walk-in cooler from previous day at 44°F, salsa in walk-in cooler from previous day at 43°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Repair/adjust cooler. Chest freezers should be removed from walk-in cooler as they generate heat. Freezers may be placed in basement storage. Action Taken: Owner called for cooler maintenance.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Large pot of cooked tomatilos in walk-in cooler covered and at 55F (cooked @ 2 hours previously).

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Keep foods uncovered while cooling and cool in shallow containers. Cooling fact sheet emailed to operator.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Walk in cooler shelves and evaporator fans are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Sugar and salt containers recently cleaned and no longer labeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

10. Aug 21, 2023 Re-inspection 2 · No items found

    No violations cited.

11. Jul 27, 2023 Re-inspection · 1 priority foundation, 1 repeat
    • Not serious Priority Foundation Repeat

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for ground beef, beans, and other food items in walk-in cooler (wrapped in plastic, large amounts of food stored in large covered containers, 5 gallon plastic covered bins with evidence of condensation). Food items dated from 6/11 and 6/12 ranging in temperature from 45-85*F.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

12. Jun 13, 2023 Routine · 4 priority, 5 priority foundation, 8 core
    • Serious Priority Corrected on site

      WHEN TO WASH

      Employee using wiping cloth sitting on counter to wipe cutting board, then wiping their hands, then putting on clean gloves.

      Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was informed of damp wiping cloth needing to be stored in sanitizer when not in use. Hands were washed in hand sink.

      Code 2-301.14

    • Serious Priority Corrected on site

      TCS FOOD - COLD HOLDING

      1. Squeeze bottle of creama being stored on shelf at cook line at ambient temperature. 2. Several containers of cooked ground beef in walk-in cooler are dated 6/11 and cold held between 45-48°F. 3. Refried beans stored in 5 gallon covered buckets dated 6/12 in walk-in cooler are cold held between 60.8- 85°F. 4. Large metal cook pot of covered burria dated 6/12 in walk-in cooler is cold held at 85°F. 5. Freshly shredded lettuce cold held in 5 gallon covered bucket in walk-in cooler is cold held at 47°F.

      Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Creama, ground beef, beans, and burria were discarded by PIC. Shredded lettuce moved to shallow metal bin to cool.

      Code 3-501.16 (A) (2) AND (B)

    • Serious Priority Corrected on site

      TOXIC SUBSTANCES - STORAGE

      Various chemicals (window cleaner, stainless steel wipes, etc) stored adjacent or above food, equipment and single service items on shelving units and under prep table.

      Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items. Action Taken: Chemicals were moved to the lowest shelving units.

      Code 7-201.11 (B)

    • Serious Priority

      TOXIC SUBSTANCES - RODENT BAIT STATIONS

      Rodent bait not stored in a covered tamper resistant bait station. Green bait pellets scattered around the exterior door and under single service shelving storage racks.

      Correction: Clean area and remove rodent bait. Use covered tamper resistant bait stations for rodent bait.

      Code 7-206.12

    • Not serious Priority Foundation

      DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

      Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

      Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness.

      Code 2-102.11 (C) (2)

    • Not serious Priority Foundation

      PERSON IN CHARGE - FOOD SAFETY TRAINING

      The Person in Charge (PIC) has not provided food safety training to employees on proper cooling methods, taking temperatures, when to wash hands, where to wash hands.

      Correction: The person in charge shall provide food safety training to employees on [activity].

      Code 2-103.11 (N)

    • Not serious Priority Foundation Corrected on site

      WHERE TO WASH

      Employee observed washing hands in the first compartment of the warewashing sinks.

      Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks. Action Taken: Informed employee that hands may only be washed in the handwashing sink.

      Code 2-301.15

    • Not serious Priority Foundation Corrected on site

      CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

      Food establishment does not have procedures that address responding to vomiting or diarrheal events.

      Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Action Taken: V&D procedure and kit contents provided to PIC.

      Code 2-501.11

    • Not serious Priority Foundation

      PROPER COOLING METHODS - CRITERIA

      Improper cooling methods are observed for ground beef, beans, and other food items in walk-in cooler (wrapped in plastic, large amounts of food stored in large covered containers, 5 gallon plastic covered bins with evidence of condensation). Food items dated from 6/11 and 6/12 ranging in temperature from 45-85*F.

      Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

      Code 3-501.15 (A)

    • Not serious Core

      FOOD CONTAMINATION - FOOD STORAGE PROHIBITED AREAS

      1. Single storage containers are stored directly under unshielded sewage lines and are subject to contamination. 2. Containers of food (dried beans in bin, canned corn) and single-use containers are stored in customer areas that are unprotected from contamination from the general public.

      Correction: Remove food items from this area to an area not subject to contamination.

      Code 3-305.12

    • Not serious Core

      SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

      Single-use shopping bags were observed being reused to hold raw meats in the walk-in cooler and corn in the freezer. .

      Correction: Discard single-use and single service articles after initial use.

      Code 4-502.13 (A)

    • Not serious Core

      UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

      Clean utensils are being stored or stacked without being air-dried.

      Correction: Air dry all clean utensils before storage and before contact with food.

      Code 4-901.11

    • Not serious Core

      KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

      1. It was observed that eating utensils (knives, spoons, and forks) are stored or displayed in large box where the food or lip contact surface could be contaminated. 2. Additionally, clean spatulas and tongs in the kitchen are stored where the food contact surface could be contaminated.

      Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

      Code 4-904.11 (A)

    • Not serious Core

      GARBAGE/REFUSE - COVERING RECEPTACLES

      Waste receptacles located outside near alley are not covered.

      Correction: Waste receptacles or waste receptacle units shall be covered or have tight fitting doors.

      Code 5-501.113

    • Not serious Core Corrected on site

      HANDWASHING SIGNAGE

      No handwashing signage provided at the handwashing sink.

      Correction: Provide handwashing signage at all handwashing sinks used by food employees. Action Taken: Signage provided to person in charge.

      Code 6-301.14

    • Not serious Core

      DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

      Employee personal items (keys, purse, sunglasses etc) are stored mingled with various food equipment on dry storage shelves.

      Correction: Relocate employee storage lockers to prevent contamination of food, equipment, linens, single-use and single service articles.

      Code 6-403.11 (B)

    • Not serious Core

      CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

      The exterior of the fan in the walk-in cooler is soiled with a black substance with ready to eat food stored underneath.

      Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

      Code 6-501.14