Taco Diner

Year by year

Inspections

1. Apr 29, 2021 Routine Score 91
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Temperatures not maintained at 41 degrees F or below. Violations marked with * Corn 50* pepper 50*

   • Serious Priority (3 points)

     Sanitization after Cleaning

     no sanitizer in the dishwasher 0 ppm chlorine

   • Serious Priority (3 points)

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

     move chicken closet to the grill

2. Dec 10, 2020 Routine Score 91
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Temperatures not maintained at 41 degrees F or below. Violations marked with * pico 47* 63* 47* cactus 49*

   • Serious Priority (3 points)

     Food safe, good condition, unadulterated, and honestly presented

     the bottom of the food container can not touch the food cross contamination adulteration

   • Serious Priority (3 points)

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

     raw beef next to raw vegetables

3. Jun 9, 2020 Routine Score 94
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Serious Priority (3 points)

     Grease Trap Tickets

4. Dec 30, 2019 Routine Score 93
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Temperatures not maintained at 41 degrees f or below onions 48* salsa 48* pineapple 52.9* shrimp 46.3* meatball 50*

   • Serious Priority (3 points)

     Food protected cross contamination separating types of raw animal food storage, preparation, hol

     raw chicken next to raw fish next to cooked shrimp- move chicken closest to the grill

   • Not serious Core (1 points)

     Lockers to be used to store personal items

     personal items can not above next to or on food utensils prep surfaces- jackets

5. Jul 5, 2019 Routine Score 92
   • Serious Priority (3 points)

     Clean Sight and Touch

     Observed dirty interior of ice bin, clean shelving in the walk in cooler.

   • Not serious Priority Foundation (2 points)

     Do not exceed manuf. use by date

     Provide dates that the sauces were prepared.

   • Not serious Core (1 points)

     Pest Control

     Observed flies.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Damp towels must be in sanitizing bucket between use.

   • Not serious Core (1 points)

     Equipment in good repair and proper adjustment.

     Use correct utensils for scooping food products and those in bulk containers.

6. Dec 11, 2018 Routine Score 99
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     Wiping cloths stored at hand sink. Store in sanitizer bucket.

7. Jun 5, 2018 Routine Score 81
   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     provide thermometer in the reach in coolers

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     back up at the mop sink

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

     missing paper towels at the front hand sink

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     Maintain in Good Repair

     the hot water handle missing on the hand sink at the cook line, Repair the broken gaskets on the reach in coolers.

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     the gaskets on the reach in coolers are dirty ( mold/ mildew)

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     food in the walk in cooler must be 6 inches off the floor.

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

   • Not serious Priority Foundation (2 points)

     Warewashing manufacturer's operating instuctions

     the ware wash is not operating up to standard ( the pressure gage is off and the rinse is not at 180 degrees /// reading 150 degrees.

   • Not serious Core (1 points)

     Hair Restraints effective

     Provide a beard guard for cook on the cook line.

8. Dec 20, 2017 Routine Score 86
   • Not serious Core (1 points)

     Keep utensils handles upright or protected

     Keep handles in the upright position when stored in the food item ( ice ) Provide scoops with handles.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     raw chicken in one cooler under the oven was 48 degrees.

   • Not serious Priority Foundation (2 points)

     A establishment shall have written procedures for employees to follow when responding to vomitin

     Provide a written procedure on vomiting and diarrhea

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     No soap at the bar and kitchen sinks.

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

     burnt out light fixtures over the dish machine and the back storage area needs more lighting.

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

     Provide thermometers for all the your cold refrigeration units.

9. Jul 11, 2017 Routine Score 93
   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Not serious Priority Foundation (2 points)

     No soap at handsink

     NO SOAP AT BAR HANDSINK

   • Serious Priority (3 points)

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

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

10. Nov 10, 2016 Routine Score 89
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Guacamole 51 degrees Fahrenheit, tilapia 46.9 degrees Fahrenheit

    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Serious Priority (3 points)

      Contact RTE Products w/ Bare Hands

      bare hand contact during salad prep.

    • Not serious Priority Foundation (2 points)

      Approved Food Contact Equip.

      Do not use cloth under cutting board.