Taqueria Aranda's Mobile Unique Id #0105

Year by year

Inspections

1. Mar 25, 2026 Follow Up · No items found

   No violations cited.

2. Mar 25, 2026 Routine · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink obstructed by folding chair limiting frequent handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: Chair was moved away from the hand sink.

     Code 5-205.11 (A) and (C)

3. Jun 4, 2025 Routine · 4 priority, 3 priority foundation, 3 repeat
   • Serious Priority Repeat Corrected on site

     WHEN TO WASH

     Employee observed covering dirty gloves with fresh gloves without washing hands before preparing food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employee was reminded to wash hands after switching tasks.

     Code 2-301.14

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs stored on top of diced red onion in prep 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: Onions were discarded during inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Steak, chicken, pork, and cabeza in prep cooler have not cooled within 6 hours. The temperatures of these items were observed to be 47, 48, 50, 50°F respectively and were cooked the morning of 6/3. All of these food items were discarded during inspection.

     Correction: 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.

     Code 3-501.14 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Salsa verde and salsa roja portion cups cold held at 48, 50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Do not overfill prep cooler with portion cups. Action Taken: Portion cups of salsa piled above fill line were moved to standing cooler.

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

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding refrigeration storage, hot holding, reheating and cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for all pre-cooked meats on the trucks. Meats are stored in containers >2 inches deep and covered before completely cooling.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is obstructed by a fan and fire extinguisher and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

4. Jun 4, 2024 Routine · 2 priority, 2 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching money and adjusting cooler temperature.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Action Taken: Employees were educated on proper hand washing during inspection.

     Code 2-301.14

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     The Motak cooler is cold holding at 55°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Bags of cheese were moved to the prep cooler during inspection. All other products were non-TCS.

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

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink had dirty dishes stored inside.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Action Taken: The sink was cleared during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Priority Foundation Repeat Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of griddle cleaner not labeled with common name of product.

     Correction: Label working containers with the common name of the material used. Action Taken: The bottle was labeled during inspection.

     Code 7-102.11

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cups without covers were observed in food preparation area.

     Correction: Provide approved beverage container with cover in food preparation area. Action Taken: The drinking cups were moved during inspection.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Drink cans and bottles improperly stored in ice water bath.

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12