El Taquito

Year by year

Inspections

1. Jun 20, 2023 Routine Score 95
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Tomato 50'f, ground beef 44.9'f, Keep at 41'f or lower

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Cover food stored in WIC/RIC

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Replace/clean wet ceiling tiles

2. Nov 23, 2022 Routine Score 96
   • Not serious Core (1 points)

     Eating food, chewing gum, drinking beverages, or using tobacco

     Provide lids for drinking cups

   • Not serious Core (1 points)

     Cutting surfaces.

     Resurface/replace cutting board

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean vent hood and bottom of RIF

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Fix minor leak at dump sink

3. Apr 6, 2022 Routine Score 87
   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Walk in broken

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Meat found at 56.0'f

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Re new RFSM

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Walk in not working

   • Not serious Core (1 points)

     Pest control-routine inspections for

     Pest evidence found

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean floor next to prep sink

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Replace light under vent hood

4. Oct 7, 2021 Routine Score 87
   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Use proper cooling techniques

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Maintain proper holding temperature at 41'f or lower

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     Obtain RFSM and post

   • Not serious Priority Foundation (2 points)

     Advisory-"consuming raw or undercooked#" text

     Post consumer advisory

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     Cover RTE food

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Clean inside drink cooler

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     Replace broken light under vent hood

5. Apr 4, 2021 Routine Score 90
   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - placing the food in shallow pans

     Observed several large pans(Soup/Cheese) cooling at room temperature.

   • Serious Priority (3 points)

     When to wash hands as often as necessary during prep

     Observed employee touched raw meat and he did not wash hands. Must wash hands after every contamination.

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     Busted shelving inside walk-in-cooler.

   • Not serious Core (1 points)

     Lockers to be used to store personal items

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     Purses observed in wait area. Properly store.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     Encrusted grease build-up on exterior of food equipment. Detail clean as often as needed.

   • Not serious Core (1 points)

     OTHER VIOLATIONS

     Must designate employees to handle each food item(cook or make RTE food plates).

6. Sep 14, 2020 Routine Score 80
   • Serious Priority (3 points)

     Equipment and Utensils Multiuse Materials-safe

     using recycle containers as food containers inside cooler units must be have approved containers as food containers in all areas to avoid chemical contamination

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     food containers inside cooler units with out lids or covered all food containers must be have lids or cover to avoid cross contamination

   • Serious Priority (3 points)

     A food employee shall comply with an exclusion or RESTRICTION

     missing employee health policies and procedures

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     RI cooler unit not working at kitchen area and front area must be replace or repair to maintain proper food temperature of 40 F or below must be verified all equipment is working properly to maintain food temperature and avoid cross contamination cooler units with broken gaskets and rust equipment must be replace or repair to proper condition shelving inside cooler units rust and oxidize must be replace or repair to proper condition and avoid cross contamination racks inside cooler units and in all areas with rust and oxidize must be replace or repair to avoid cross contamination by bacteria

   • Not serious Core (1 points)

     Premises shall be maintained in good repair

     walls on kitchen areas with rough surfaces and cracks walls must be easy to clean with smooth surfaces and in good condition ceiling without smooth surfaces and not heat resistant around vent hood system must be replace or repair to proper condition ceiling with gaps in different areas must be repair or closed all gaps in all ceiling areas

   • Serious Priority (3 points)

     Equipment and Utensils Cleaning-contamination

     all cooler units dirty with stagnant water, spills and food debris all cooler units must be clean and sanitize to avoid cross contamination

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

     shelving rust and oxidize must be replace or repair to proper condition

   • Not serious Core (1 points)

     Cooking equipment free of encrusted grease

     cooking equipment dirty with encrusted grease and soils accumulations must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Receptacles tight fitting lids, doors, or covers

     kitchen trash containers and women trash containers missing lids must be have trash lids or covers to avoid cross contamination also recommended have wheels on trash containers to easy transfer at kitchen areas

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     missing date marks inside freezer units must be have date marking in food containers in all areas

   • Not serious Core (1 points)

     Clean vent syst:Intake/exhaust air ducts

     a/c vents dirty with grease accumulations and soils deposits must be clean to avoid cross contamination

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     walls, ceiling and floors dirty with soils, grease deposits, food debris and spills must be clean to avoid cross contamination in all areas

7. Jan 9, 2020 Routine Score 93
   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     COVER TORTILLA CHIPS IN DRY STORAGE AREA COS

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     CREAM 44 DEGREE F, PICO 43 DEGREE F

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     DATE MARK ITEMS IN WIC DAY 1= PREP DATE

   • Not serious Core (1 points)

     Handwashing signage

     AT MENS RESTROOM

8. Jul 16, 2019 Routine Score 84
   • Serious Priority (3 points)

     Outfitter-Food Temperatures (Cold).

     prep food in wic out of temperature. voluntary destruction

   • Serious Priority (3 points)

     Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

     prep food store in wic with no cover

   • Serious Priority (3 points)

     Clean Sight and Touch

     interior compartment of ice machine dirty

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     wic not keeping prep food at the require temperature<41

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     most wipe cloth found on prep surface

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

     food in containers not covered

   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

     wic floor under the shelf are dirty

   • Not serious Core (1 points)

     Physical Facilities Floors,Walls,Ceilings

     ceiling in hot water heating room need repair

   • Not serious Core (1 points)

     OTHER VIOLATIONS

     repair gasket of cooler

9. Feb 6, 2019 Routine Score 92
   • Not serious Core (1 points)

     Premises shall be maintained in good repair

   • Not serious Core (1 points)

     Food Labeling - Bulk food for self dispensing

   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

   • Not serious Core (1 points)

     Food protected from cross contamination by storing the food in packages, covered containers, or

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Multiuse Materials durable

10. Jul 31, 2018 Follow-up Score 82
    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      CUTTING BOARD

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      EMPLOYEE COFFEE AND DONUTS ON PREP TABLE

    • Not serious Core (1 points)

      Remove dead/trapped pests

      DEAD PESTS IN EQUIPMENT STORAGE AREAS

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      SANITIZER BUCKET 10PPM

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

      TAKE OUT CONTAINERS UNDER PREP TABLE

    • Not serious Priority Foundation (2 points)

      Food Label- manufacture/packer/distrubtor name

      MARSHMELLOW LOLLIPOPS LACKED MANUFACTURER INFORMATION

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Not serious Core (1 points)

      Food prep/utensil wash/mop sink not for hand wash

      3-COMPARTMENT SINK EQUIPPED WITH SOAP AND PAPER TOWEL DISPENSER

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      RAW SHELL EGGS 77.4°F, GUISADO 48.6°F, BEANS 48.8°F

    • Not serious Priority Foundation (2 points)

      Date marking > 24 hrs,on site,temp 41F

      RAJAS IN PREP COOLER PAST DATE MARK FOLLOW PROPER DATE MARKING PROCEDURES FOR ALL PREPARED FOOD IN STORAGE

11. Jun 4, 2018 Routine Score 75
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      BEANS 48.2°F, SAUCE 55.7°F

    • Serious Priority (3 points)

      Food protected cross contamination by preparing each type of food at different times or in separ

      RAW BEEF PREP OVER CONTAINER OF JALAPENOS

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      DISHWASHER 10PPM

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

      EMPLOYEE WORKING FOR OVER A YEAR WITHOUT FOOD HANDLER'S CARD

    • Not serious Core (1 points)

      Light - 10 foot : Walk-in, Dry storage

      DRY STORAGE BY WALK-IN COOLER

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      WALK-IN COOLER SHELVING, DRY STORAGE SHELVING, EXTERIOR OF FRYING EQUIPMENT

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

      EMPLOYEE FOOD AND DRINKS ON PREP TABLE WITH STIRRING SPOONS

    • Not serious Priority Foundation (2 points)

      Maintain in Good Repair

      CUTTING BOARDS

    • Not serious Core (1 points)

      Preventing contamination from other sources. Miscellaneous sources of Contamination

      WIPING CLOTHES IN CONTACT WITH RAW BEEF; OPEN FOOD CONTAINERS IN WALK-IN COOLER; UNWRAPPED, RAW PORK STORED ON TOP OF ICE CREAM CONTAINER

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Core (1 points)

      Handwashing signage

    • Not serious Core (1 points)

      Thawing. under running water criteria - water velocity

      RAW CHICKEN THAWING IN STANDING WATER IN 3-COMPARTMENT SINK

    • Not serious Priority Foundation (2 points)

      RFSM - Not On Site

      CERTIFICATES EXPIRED 4/16/18

12. Dec 4, 2017 Follow-up Score 82
    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      chlorine bucket for serving staff

    • Serious Priority (3 points)

      Cooling -- total 6 hours, 135-41øF

      beans made last night. temperature at the time of inspection was 59.5°F - voluntary discard.

    • Not serious Core (1 points)

      Handwashing signage

    • Serious Priority (3 points)

      Discard if TCS is in container w/ no date or day

      cooked chicken legs

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Not serious Core (1 points)

      Store all equipment & utensil covered or inverted

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      raw beef 47°F, guisado 47°F, cooler thermometer 47°F

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      food debris on dishwasher pipes, dust accumulation on cameras

13. Oct 26, 2017 Routine Score 79
    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      cooked ham stored in same bin as raw bacon and raw chorizo

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      ranchera sauce 54°F; guisado de res 49.6°F, beans 55.9°F, RIC thermometer 50°F

    • Not serious Core (1 points)

      Handwashing signage

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      sanitizer bucket

    • Not serious Core (1 points)

      Hair Restraints effective

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      cloth under cutting board, rice reheated in plastic grocery bag

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      beef 127.7°F

14. Apr 24, 2017 Routine Score 88
    • Not serious Core (1 points)

      Light - 10 foot : Walk-in, Dry storage

      repair the burnt out lights in the dry storage area.

    • Not serious Core (1 points)

      Nonfood-contact surfaces material

      clean the tops and lids to containers ( heavily soiled // dirty)

    • Not serious Core (1 points)

      Receptacles tight fitting lids, doors, or covers

      doors on the dumpster should be closed when not in use.

    • Not serious Priority Foundation (2 points)

      Cold/hot hold unit thermometer easily viewable

      Provide thermometers for all deep freezer ( ice cream freezer missing the thermometer)

    • Not serious Core (1 points)

      Food protected from cross contamination by storing the food in packages, covered containers, or

      cover the taco shells from contamination when sitting on the racks ( top shelf un protected)

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

      provide paper towels at the hand sink in the waiter station

    • Not serious Priority Foundation (2 points)

      Chemical sanitizer generated by a device on-site shall be produced by a device that displays the

      sanitizer not working on the dish machine.

    • Not serious Priority Foundation (2 points)

      Maintain in Good Repair

      broken gaskets in the reach in coolers.

15. Oct 20, 2016 Routine Score 80
    • Not serious Core (1 points)

      Light - 50 foot : Food and utensils area

      dry storage light burnt out. replace burnt out bulbs. (SECOND WARNING )

    • Not serious Priority Foundation (2 points)

      Damaged Equipment

      repair the broken gaskets on the two door prep table refrigerator unit.

    • Not serious Core (1 points)

      Receptacles tight fitting lids, doors, or covers

      the doors on the side should be closed when not in use. (SECOND WARNING)

    • Not serious Core (1 points)

      Dirty nonfood contact surfaces

      clean the exterior of the stove , refrigerators etc.

    • Not serious Core (1 points)

      Keep utensils handles upright or protected

      handles must be in the upright position when stored in the food product. all scoops must have handle ( use of bowls is not acceptable.

    • Not serious Priority Foundation (2 points)

      Food thermometers provided and accessible

      Missing the thermometers for the two freezers. ( atmospheric thermometers. )

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      the soup was not maintained at 135 degrees and above. ( corn, beef, potatoes, cabbage. )Caldo was 92 degrees

    • Not serious Core (1 points)

      Cloths in-use for wiping between uses stored

      moist wiping clothes under the cutting boards.

    • Not serious Priority Foundation (2 points)

      Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

      all TCS cooked food in the walk in must have an expiration date.

    • Serious Priority (3 points)

      Equipment and Utensils Cleaning-contamination

      the interior top panel of the micro wave had buildup of old food particles.

    • Not serious Priority Foundation (2 points)

      Cooling method, criteria - rapid cooling equipment

      potatoes in a pot sitting on table from 12noon to 3pm at 92 degrees when temped.

    • Not serious Core (1 points)

      Clean vent syst:Intake/exhaust air ducts

      the exhaust fan is not working in both restrooms.