Taqueria Altos de Jalisco #6

1410 E. Main #B 78624
+18309908554

inspected on: 07/21/15

permit number: 0174

score: 64

purpose: Routine

follow-up: No

inspected by: Rebekah Cathey

received by: Juan Limon

owner: Maria Guadalupe Limon

  • sour cream: 41°F
  • pico: 38°F
  • tamales: 41°F
  • beans: 180°F
  • ground meat: 146°F
  • shred chicken: 176°F
  • shrimp: 38°F
  • shrimp: 40°F
  • Stuffed peppers: 45°F
  • beans: 45°F
  • refried beans: 45°F
  • walk in cooler ambient: 48°F
  • flan: 36°F
  • salsa unit ambient: 52°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

Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours.

 OUT 5
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

Observed ready to eat foods stored below raw potentially hazardous foods.

 OUT COS 4
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

Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. Salsa unit 52ºF walk in 48ºF

 OUT 3
16. Handwash Facilities Adequate and Accessible

Observed blocked access to hand sink.

 OUT 3
17. Handwash Facilities with Soap and Towels

Observed no hand towels or other approved drying provisions at the hand washing sink.

OUT 3
18. No Evidence of Insect Contamination

Observed fruit flies at wait station/ ice machine area.

 OUT 3
19. No Evidence of Rodents/Other Animals
IN
20. Toxic Items Properly Labeled/Stored/Used
IN
21. Manual/Mechanical Warewashing and Sanitizing
See Temperature logs for ppm/temperature of Mechanical Device that was captured

100ppm dishwasher 200ppm bucket

 IN
22. Manager Demonstration of Knowledge/Certified Food Manager

Juan Limon 6/2019 Observed no documentation of all food handlers in establishment.

 OUT 3
23. Approved Sewage/Wastewater Disposal System, Proper Disposal
IN
24. Thermometers Provided/Accurate/Properly Calibrated
(2+- degrees Fahrenheit 		IN
25. Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair

Observed tape on freezer. Observed build upon bottom of equipment. Observed soiled ice machine. Observed ice scoop not stored in a clean and sanitized container. Observed soiled food contact surface, microwave. Observed cracks in ice machine ice bin. Observed build up on utensil storage bin.

 OUT 3
26. Posting of Consumer Advisories
Heimlich/Disclosure/Reminder/Buffet Plate 		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

Good job with removing old equipment behind buiding and addition of ice machine for cooling bin.

 IN
Notes

900 gallon grease trap serviced by hill country pump every 2 months 8 employees
Violation

Observed gaskets in disrepair. Observed build up on gaskets.

 OUT 1
Violation

Observed build up on grill from fryer. Observed build up on suppression system.

 OUT 1
Violation

Observed build up on overhead.

OUT 1
Violation

Observed freezer items uncovered. Observed product placed directly on refrigeration shelf unwrapped/ not in a clean and sanitized container.

 OUT 1
Violation

Observed ice machine cover removed.

 IN
Violation

Observed multiple ceiling tiles in need of being refastened. Observed no ceiling tile at ice machine.

 OUT 1
Total: 36

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)