Taqueria Altos de Jalisco #6
1410 E. Main #B 78624+18309908554
inspected on: 02/09/16
permit number: 0174
score: 56
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: cesar limon
owner: Maria Guadalupe Limon
potatoes: 37°F beef: 156°F sauce: 145°F chicken: 144°F chili : 34°F onion: 34°F pico: 32°F steak: 34°F flan: 38°F chili: 38°F chicken: 34°F beef: 41°F beef: 38°F ground beef: 39°F jalapenos: 47°F lemons: 44°F butter: 46°F cream: 47°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| Legacy - Food Temperature/Time Requirements Violations Require Immediate Corrective Action | |||
| 1. Proper Cooling for Cooked/Prepared Food Observed no rapid cooling of leftover potentially hazardous food. Observed 5 gallon buckets of sauce left out overnight. 87ºF sauce 90ºF sauce 92ºF sauce, product was destroyed on site |
OUT COS | 5 | |
| 2. Cold Hold 41 degrees Fahrenheit /45 degrees Fahrenheit Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT COS | 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 Observed bare hand contact with ready to eat food. |
OUT | 4 | |
| 12. Cross-contamination of Raw/Cooked Foods/Other Observed cooked potatoes cooling in dishrack adjacent to dishwasher. Observed used plastic creamer container in ice. Observed black debris in ice. |
OUT | 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. Small waitstaff reach in 59ºF ambient. |
OUT | 3 | |
| 16. Handwash Facilities Adequate and Accessible |
IN | ||
| 17. Handwash Facilities with Soap and Towels Observed no hand towels or other approved drying provisions at the hand washing sink at wait station. |
OUT | 3 | |
| 18. No Evidence of Insect Contamination |
IN | ||
| 19. No Evidence of Rodents/Other Animals |
IN | ||
| 20. Toxic Items Properly Labeled/Stored/Used Observed no proper label for working container of cleaner/sanitizer/poisonous or toxic material. |
OUT | 3 | |
| 21. Manual/Mechanical Warewashing and Sanitizing See Temperature logs for ppm/temperature of Mechanical Device that was captured |
IN | ||
| 22. Manager Demonstration of Knowledge/Certified Food Manager Juan Limon 6/2019 Observed no documentation of all food handlers in establishment. 5 out of 15 employees |
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 build up in the bottom of the utensil container. Observed dish rack used for cooked potatoes to cool. Observed soiled ice machine. Observed chip basket used for lettuce scoop. |
OUT | 3 | |
| 26. Posting of Consumer Advisories Heimlich/Disclosure/Reminder/Buffet Plate Distributed updated employee reporting form. |
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 Effective January 1, 2016, an ordinance amending Chapter 8 Businesses Article V. Food Establishment Regulations, by adding section 8-117 regarding the posting of permits, inspection reports and food managers certificates. Distributed first aid publication. Distributed Publication No. 12 Bare Hand Contact with Ready to Eat Foods. |
IN | ||
| Notes Good addition of new refrigeration units. |
|||
| Violation Observed gaskets in disrepair. Observed build up on gaskets. |
OUT | 1 | |
| Violation Observed build up on vent hood and suppression system. |
OUT | 1 | |
| Violation Observed frozen food uncovered. |
OUT | 1 | |
| Violation Observed improper defrosting. |
OUT | 1 | |
| Violation Observed build up on fan guards in walk in cooler. |
OUT | 1 | |
| Violation Observed no cover on ice machine. |
OUT | 1 | |
| Violation Observed build upon the floor in dry storage room. |
OUT | 1 | |
| Total: | 44 | ||
Received by: cesar 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)