Taqueria Y Restaurante Linda Vista

Year by year

Inspections

1. Jan 26, 2023 Routine Score 92
   • Serious Priority (3 points)

     One Inch Air Gap

   • Not serious Priority Foundation (2 points)

     Cooling method, criteria - rapid cooling equipment

     USING SHALLOW PLAN FOR COOLING.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

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

     DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE

2. Jul 15, 2022 Routine Score 85
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

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

     DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

   • Not serious Core (1 points)

     Other Violations

     Heimlich maneuver sign SEC. 17-11.2. ADDITIONAL REQUIREMENTS. (a) General. All food establishments that provide dining areas shall post the Heimlich maneuver sign in a place conspicuous to employees and customers. (b) Specifications: The sign shall: (1) be no smaller than 11 inches wide by 17 inches long; (2) be printed in English and Spanish and in at least two conspicuous contrasting colors on a white background; (3) provide major title and figure blocks in contrasting color to remaining copy blocks; (4) provide major headings with a minimum bold 72 point font; (5) provide initial subheadings with a minimum bold italic 60 point font; (6) provide secondary subheadings with a minimum bold 24 point font; and (7) provide a body copy in bold 14 point font.

   • Serious Priority (3 points)

     Sanitization after Cleaning

     OBSERVED EMPLOYEE WASHING DISHES WITH DETERGENT ONLY , MUST SANITIZE IT WITH SANITIZER.

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     EXPIRED

   • Not serious Priority Foundation (2 points)

     Food Label- manufacture/packer/distrubtor name

     FRUIT CUPS

   • Not serious Core (1 points)

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

     NO CHEWING GUM IN KITCHEN ALLOWED. KEEP PERSONAL BEVERAGE AT BOTTOM OF STORAGE SHELF.

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     SLICED WATERMELON 50'F. MANGO 51'F, KEEP ALL SLICED FRUIT AT 41 'F OR LOWER AT ALL TIMES.

3. Nov 18, 2021 Routine Score 93
   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST A SIGN " A MOST CURRENT FOOD INSPECTION REPORT IS AVAILABLE UPON REQUEST."

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     LABEL CHEMICAL SPRAY BOTTLES

   • Not serious Priority Foundation (2 points)

     Accredited food handler certificate - 60 days

     OR OBTAIN A MANGER CERTIFICATE

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

4. Nov 12, 2020 Routine Score 92
   • Serious Priority (3 points)

     No Hot Water / Water heater 50 gallon min.

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN " A copy of the most recent establishment inspection report is available upon request "

   • Serious Priority (3 points)

     Use toxics according to additional condition

     MAINTAIN CHLORINE AT 100PPM UN BUCKET, TESTED AT 200 PPM.

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

5. May 14, 2020 Routine Score 90
   • Not serious Priority Foundation (2 points)

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

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     POST SIGN " A copy of the most recent establishment inspection report is available upon request "

   • Not serious Priority Foundation (2 points)

     Washing hands only at a designated hand sink

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Serious Priority (3 points)

     One Inch Air Gap

     SINK

   • Not serious Core (1 points)

     First Aid

6. Nov 24, 2019 Routine Score 80
   • Not serious Priority Foundation (2 points)

     Rinsing procedures - 3 compartment sink

     clean 3 com sink before use as prep sink

   • Not serious Core (1 points)

     Hair Restraints effective

     employees need to cover hair

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     observed utensils in hand sink

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     food handler cards

   • Not serious Core (1 points)

     Conditions of Permit-in use of food equipment

     sign about inspection report missing,

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     provide label for sanitizer bucket

   • Not serious Priority Foundation (2 points)

     Mechanical holding unit, thermometer location

     provide thermometers

   • Serious Priority (3 points)

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

     observed cross contamination

   • Not serious Priority Foundation (2 points)

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

     procedures about vomiting/diarrhea events

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     wet cloths sit on prep tables

   • Not serious Core (1 points)

     Reuse of single service articles

     do not reuse single use articles

7. Apr 13, 2019 Routine Score 87
   • Not serious Core (1 points)

     Reuse of single service articles

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cut fruit held at 58.1 degrees

   • Serious Priority (3 points)

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

     Preparing raw chicken an d ready to eat foods on the same preparation area

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

8. Oct 19, 2018 Routine Score 92
   • Not serious Core (1 points)

     Floors/walls/ceiling/nonfood dirty

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Insect control devices-not over food/food prep

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker

9. Oct 13, 2018 Routine Score 78
   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Not serious Priority Foundation (2 points)

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

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Yogurt and fruit held at 53.2 degrees

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Not serious Core (1 points)

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

   • Not serious Priority Foundation (2 points)

     Manual warewashing equipment, wash solution temp.

     Wash water less than 110 degrees

   • Serious Priority (3 points)

     Clean Sight and Touch

     Observed raw fish prepared on the preparation table, lack of cleaning and sanitizing before being used again

   • Serious Priority (3 points)

     One Inch Air Gap

     Ice maker is missing an air gap

   • Not serious Core (1 points)

     Reuse of single service articles

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Plumbing Systems-good repair

     Front hand sink - lack of cold water

   • Not serious Priority Foundation (2 points)

     Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

     Roaches

   • Not serious Core (1 points)

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

10. Apr 15, 2018 Routine Score 83
    • Not serious Priority Foundation (2 points)

      Manual warewashing equipment, wash solution temp.

      Ware washing without hot water in the sink

    • Serious Priority (3 points)

      One Inch Air Gap

      ice maker missing an air gap

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

    • Serious Priority (3 points)

      Chlorine sanitizer concentration, minimum temp.

      Lack of a sanitizing solution

    • Not serious Core (1 points)

      Reuse of single service articles

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Cooked corn held at 128.3 degrees

    • Serious Priority (3 points)

      When to wash hands between raw and RTE foods

      handling raw sausage then strait t to ready to eat foods without washing hands

11. Apr 8, 2018 Routine Score 77
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cole slaw held at 77.1 degrees

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Serious Priority (3 points)

      Food not re-served after being served or sold to consumer

      Hot sauce in the squirt bottles re-served

    • Not serious Priority Foundation (2 points)

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

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Lack of a quick cool method beef stew cooling on the storage shelf Stew at 124.1 degrees

    • Serious Priority (3 points)

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

      Raw shell eggs stored over cooked foods

    • Not serious Core (1 points)

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

      Onions

    • Serious Priority (3 points)

      Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

      Missing sneeze guards on ready to eat foods - chips

    • Not serious Core (1 points)

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

    • Not serious Priority Foundation (2 points)

      Handlers-Certificate Not On Site

12. Oct 5, 2017 Routine Score 87
    • Serious Priority (3 points)

      Food on display shall be protected from contamination

    • Not serious Priority Foundation (2 points)

      Individual, disposable towels

    • Not serious Priority Foundation (2 points)

      Food Label-list of ingredients in descending..

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cole slaw and jalepeno peppers are in need of refrigeration

    • Serious Priority (3 points)

      Cooling -- within 2 hours, 135-70øF

      Soups need to cool with a quick cool method such as but not limited to an ice bath

13. Apr 20, 2017 Routine Score 95
    • Not serious Core (1 points)

      Floor& wall junctures- coved & sealed

      repair the floor tiles that are cracked and hold water from the 3-compartment sink

    • Not serious Priority Foundation (2 points)

      Date marking commercially prepared of RTE/PHF

    • Not serious Core (1 points)

      Floors/walls/ceiling/nonfood dirty

    • Not serious Core (1 points)

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

      onions stored on the floor in the food prep area

14. Oct 20, 2016 Routine Score 96
    • Not serious Priority Foundation (2 points)

      Handwashing lavatory - used for other purpose

      dirty pan and utensils placed in the hand wash sink

    • Not serious Priority Foundation (2 points)

      Date marking commercially prepared RTE/ TCS food

      date mark all phf