La Taquiza

Year by year

Inspections

1. Sep 3, 2026 Routine · 1 core
   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Unsealed wooden shelving was added to above the steamtable in the kitchen.

     Correction: Seal the wood with a high gloss paint.

     Code 4-101.11 (B) - (E)

2. Mar 20, 2026 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Two instances were raw animal product was found stored over ready to eat food. 1. Raw eggs stored over salsa in glass 2 door cooler and 2. raw shrimp and fish stored over RTE foods in the small Prep Cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Coolers were rearranged during inspection.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - COOKING TIMES AND TEMPERATURES

     The Person in Charge (PIC) is unable to demonstrate knowledge of safe cooking temperatures.

     Correction: The person in charge shall obtain training or training materials on safe cooking temperatures so they are able to demonstrate knowledge and train employees. Provided education and fact sheet during inspection.

     Code 2-102.11 (C) (6)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink was used to store foods during inspection and is unavailable for proper handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing. Foods were moved during inspection.

     Code 5-205.11 (B)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Can goods stored on the floor in the prep room.

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

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - MATERIAL FOR CONSTRUCTION AND REPAIR

     Shelving units added in the prep room are made of unsealed wood.

     Correction: Discard equipment and utensils that are not: corrosion resistant, durable, able to withstand repeated warewashing, smooth, easily cleanable, nonabsorbent, and resistant to pitting, scratching, scoring or decomposition. Paint or seal the wood.

     Code 4-101.11 (B) - (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     There is an accumulation of food debris on the floors, walls, sheving and sides of equipment.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

3. Sep 23, 2025 Routine · 2 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a QT10 QUAT test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Tortilla maker was found visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Utensil was sent to warewashing area during inspection.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Multiple items that are not easily identifiable were found stored in unlabeled container.

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

     Code 3-302.12

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpot is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service. Food items moved to steamtable during inspection.

     Code 4-205.11

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The wall underneath the left end of the 3 compartment sink is deteriorated.

     Correction: Repair area or replace with approved materials (reinforced fiberglass paneling). chalk the lip of the 3 compartment sink to prevent further damage.

     Code 6-101.11

4. Jun 12, 2025 Routine · 1 priority, 2 priority foundation, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Steak and chicken in the dixell cooler are cold held at 43 and 44°F respectively. All TCS foods were moved to different coolers until the cooler can be serviced.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     The tortilla roller device is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     The bar handwashing sink is filled with empty drinking glasses and is unavailable for proper handwashing. The sink was cleared during inspection.

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

     Code 5-205.11 (A) and (C)

5. Jan 30, 2025 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The tortilla roller device is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock pot is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

6. Apr 23, 2024 Routine · 1 priority, 2 priority foundation
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     Carnitas in the Dixell cooler has exceeded its date mark(4/14). The carnitas were discarded during inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Barbacoa in the Dixell cooler is not provided a date marking. The barbacoa was cooked on 4/21 and provided a date marking during inspection.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying in the kitchen. The paper towel was refilled during inspection.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

7. Sep 14, 2023 Pre-inspection · 1 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)