Taqueria Altos de Jalisco #6
1410 E. Main #B 78624+18309908554
inspected on: 02/18/15
permit number: 0174
score: 69
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Juan Limon
owner: Maria Guadalupe Limon
chili sauce: 169°F sauce: 174°F beans: 165°F flan: 39°F avocado: 36°F sour cream: 32°F chicken: 39°F pepper: 41°F shrimp: 37°F chicken: 37°F soup: 41°F chicken: 40°F ground beef: 39°F chicken: 37°F barbacoa: 39°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food |
IN NO | ||
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Excellent cold hold temperatures! Great addition of new refrigeration unit. |
IN | ||
| 3. Hot Hold 135 degrees Fahrenheit |
IN | ||
| 4. Proper Cooking Temperatures |
IN NO | ||
| 5. Rapid Reheating 165 degrees Fahrenheit in 2 Hrs |
IN NO | ||
| Legacy - Personnel/Handling/Source Requirements Violations Requre Immediate Corrective Action | |||
| 6. Personnel with Infections Restricted/Excluded |
IN | ||
| 7. Proper/Adequate Handwashing |
IN | ||
| 8. Good Hygienic Practices Eating/Drinking/Smoking/Other |
IN | ||
| 9. Approved Source/Labeling |
IN | ||
| 10. Sound Conditions |
IN | ||
| 11. Proper Handling of Ready-To-Eat Foods |
IN | ||
| 12. Cross-contamination of Raw/Cooked Foods/Other |
IN | ||
| 13. Approved Systems HACCP Plans/Time as Public Health Control Observed no date marking for refrigerated (more than 24 hours) prepared on premise ready to eat potentially hazardous food. |
OUT | 4 | |
| 14. Water Supply - Approved Sources/Sufficient Capacity/Hot and Cold Under Pressure |
IN | ||
| Legacy - Facility and Equipment Requirements Violations Require Immediate Correction, Not To Exceed 10 Days | |||
| 15. Equipment Adequate to Maintain Product Temperature |
IN | ||
| 16. Handwash Facilities Adequate and Accessible Observed blocked access to hand sink. |
OUT COS | 3 | |
| 17. Handwash Facilities with Soap and Towels |
IN | ||
| 18. No Evidence of Insect Contamination Observed a large amount of dead roaches in need of being cleaned and sanitized. Hill Country Pest control currently quarterly, needs to be increased to monthly. |
IN | ||
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used Observed a container of insecticide stored in the bar area of an establishment. |
OUT COS | 3 | |
| 21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured Observed no sanitizer containers available for wipe clothes online or prep areas. 100ppm mechanical dishwasher |
OUT | 3 | |
| 22. Manager Demonstration of Knowledge/Certified Food Manager Juan Limon 6/12/2019 100% |
IN | ||
| 23. Approved Sewage/Wastewater Disposal System, Proper Disposal |
IN | ||
| 24. Thermometers Provided/Accurate/Properly Calibrated (2+- degrees Fahrenheit Observed no temperature measuring devices in mechanically refrigerated food storage unit. |
OUT | 3 | |
| 25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair Observed build up on glasses at bar. Observed buildup on tortilla containers. Observed build upon drink grate. Observed ice scoop with handle laying in ice. Observed chip container with build up. Observed build upon storage containers for utensils and clean dishes. Observed prep tables with bottom shelving rusted. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Employee reporting form is posted. |
IN | ||
| 27. Food Establishment Permit |
IN | ||
| Legacy - Other Violations Require Corrective Aciton, Not to Exceed 90 Days or the Next Inspection, Whichever Comes First | |||
| Notes 8 employees 900 gallon grease trap serviced my Hill Country Pump |
IN | ||
| Notes Before establishment undergoes remodel, contact Gillespie County Health Division with floor plan. After remodel inspector will reinspect before opening. |
|||
| Violation Observed dry goods and chips not 6 inches or more from the floor. |
OUT | 1 | |
| Violation Observed multiple surfaces throughout the facility in need of being decluttered and cleaned. Observed large amounts of equipment that is not in use stored inside and behind facility. |
OUT | 1 | |
| Violation Observed exposed insulation on chest freezer at handle. |
OUT | 1 | |
| Violation Observed overhead with buildup. |
OUT | 1 | |
| Violation Observed inadequate lighting on line. |
OUT | 1 | |
| Violation Observed overhead above dishes with hole in overhead and unsealed. |
OUT | 1 | |
| Violation Observed no label on bulk. |
OUT | 1 | |
| Violation Observed outlet at rack near line without cover. |
OUT | 1 | |
| Violation Observed overhead venting rusted and peeling paint. |
OUT | 1 | |
| Violation Observed frozen items uncovered. |
OUT | 1 | |
| Violation Observed missing ceiling tiles in prep/ storage area. |
OUT | 1 | |
| Violation Observed lack of weather stripping at back doors. |
OUT | 1 | |
| Total: | 31 | ||
Received by: Juan Limon
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)