Main Street Tacos

Year by year

Inspections

1. Sep 29, 2026 Routine · 3 core
   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Food Handler course was taken instead of Certified Food Protection Manager

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days. Send inspector copy of certificate when obtained.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Beans in large container that was covered with plastic wrap in Reach In is not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans with less than 2 inches food depth, and uncover food items during the cooling process so that heat is allowed to escape. Corrected during inspection - beans transferred to container in shallow depth in walk in and reached 70F within 2 hours of preparation.

     Code 3-501.15 (B)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at new bathroom handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

2. Sep 29, 2025 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation

     THAWING

     SALMON (NOT ROP) is being improperly thawed by HOLDING IN PREP SINK

     Correction: Adjust procedures or methods to properly thaw foods. THAWING AT ROOM TEMPERATURE MUST HAPPEN UNDER RUNNING WATER

     Code 3-501.13 (A) - (D)

   • 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 90 DAYS. FOLLOW CONDITIONAL LICENSE AGREEMENT.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     SCOOP FOR SUGAR WAS STORED WITH HANDLE IN CONTACT WITH FOOD PRODUCT

     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

3. Sep 25, 2023 Routine · 4 priority, 4 priority foundation, 7 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after they became contaminated

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw Chicken stored above RTE Vegetables in reach in.

     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. Corrected on site, Chicken moved to bottom shelf

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw Chicken are stored above other Raw Animal Products.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Salsa in Reach In has not cooled from 135 F to 70 F within 2 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.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - ILLNESS REPORTING RESPONSIBILITES

     Person in charge is unable to demonstrate knowledge regarding foodborne illness reporting requirements by employees.

     Correction: Obtain training on foodborne illness signs and symptoms and provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.

     Code 2-102.11 (C) (17)

   • Not serious Priority Foundation

     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.

     Code 2-501.11

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for salsa in reach in refrigerator. (Large Containers, etc)

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing. Faucet Handles not operating properly

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

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Salt in dry storage room 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 Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Salt in dry storage is 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.

     Code 3-302.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Serving Utensils was improperly stored with handle in contact with food (salt) - do not use utensils like cups that do not have handles..

     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

     SURFACE CHARACTERISTICS - INDOOR AREAS

     Wall portions and door frames unfinished in dry storage room

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage provided at kitchen handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees.

     Code 6-301.14

   • Not serious Core

     INTENSITY - LIGHTING

     The light intensity in the food preparation / dry storage room is less than [10/20/50] foot candles.

     Correction: Provide the correct lighting intensity in all work and storage areas.

     Code 6-303.11