Taqueria Altos de Jalisco #6
1410 E. Main #B 78624+18309908554
inspected on: 07/06/17
permit number: 0174
score: 65
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Guadalupe Limon
owner: Maria Guadalupe Limon
Sour cream: 39°F Guacamole: 38°F Beef: 41°F Beans: 171°F Refried beans: 168°F Shredded chicken: 167°F beef: 150°F Ground beef: 73°F Rice: 80°F Soup: 37°F Shrimp: 34°F beef: 41°F Chicken: 37°F Beef: 36°F ambient display case: 40°F Salsa unit ambient: 44°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| 2016 - Time and Temperature for Food Safety (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 1. Proper cooling time and temperature |
IN NO | ||
| 2. Proper Cold Holding temperature(41°F/ 45°F) Observed half and half creamers labeled keep refrigerated stored unrefrigerated. Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours, salsa unit. |
OUT | 3 | |
| 3. Proper Hot Holding temperature(135°F) Observed rice held at room temperature. 80F |
OUT | 3 | |
| 4. Proper cooking time and temperature |
IN NO | ||
| 5. Proper reheating procedure for hot holding (165°F in 2 Hours) Observed ground beef placed in hot holding unit to reheat. Ground beef 73F |
OUT | 3 | |
| 6. Time as a Public Health Control; procedures & records |
IN NA | ||
| 2016 - Approved Source (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction |
IN | ||
| 8. Food Received at proper temperature |
IN | ||
| 2016 - Protection from Contamination (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting Observed pooled egg container stored on top of ready to eat food. |
OUT | 3 | |
| 10. Food contact surfaces and Returnables ; Cleaned and Sanitized (ppm/temperature in comments, if applicable) |
IN | ||
| 11. Proper disposition of returned, previously served or reconditioned |
IN | ||
| 2016 - Employee Health (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting |
IN | ||
| 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth |
IN | ||
| 2016 - Preventing Contamination by Hands (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 14. Hands cleaned and properly washed/ Gloves used properly |
IN | ||
| 15. No bare hand contact with ready to eat foods or approved alternate method properly followed |
IN | ||
| 2016 - Highly Susceptible Populations (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required |
IN | ||
| 2016 - Chemicals (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 17. Food additives; approved and properly stored; Washing Fruits & Vegetables |
IN | ||
| 18. Toxic substances properly identified, stored and used Observed no proper label for working container of cleaner/sanitizer/poisonous or toxic material. |
OUT | 3 | |
| 2016 - Water/ Plumbing (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 19. Water from approved source; Plumbing installed; proper backflow device |
IN | ||
| 20. Approved Sewage/Wastewater Disposal System, proper disposal |
IN | ||
| 2016 - Demonstration of Knowledge/ Personnel (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) Maria Limon 2019 |
IN | ||
| 22. Food Handler/ no unauthorized persons/ personnel |
IN | ||
| 2016 - Safe Water, Recordkeeping and Food Package Labeling (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 23. Hot and Cold Water available; adequate pressure, safe |
IN | ||
| 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled Observed packaged foods at customer access without label. |
OUT | 2 | |
| 2016 - Conformance with Approved Procedures (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions |
IN | ||
| 2016 - Consumer Advisory (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label |
IN | ||
| 2016 - Food Temperature Control/ Identification (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 27. Proper cooling method used; 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 44F |
OUT | 2 | |
| 28. Proper Date Marking and disposition Observed no date marking for refrigerated (more than 24 hours) prepared on premise ready to eat potentially hazardous food on product in 2 door refrigeration unit. |
OUT | 2 | |
| 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips Observed broken, erroneous thermometer in salsa unit reading 16F high. |
OUT | 2 | |
| 2016 - Permit Requirement, Prerequisite for Operation (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 30. Food Establishment Permit (Current & Valid) |
IN | ||
| 2016 - Utensils, Equipment, and Vending (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 31. Adequate handwashing facilities: Accessible and properly supplied, used Observed blocked access to hand sink. Observed no hand towels or other approved drying provisions at the hand washing sink. |
OUT | 2 | |
| 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Observed food storage containers in disrepair with missing corners. Observed build up on microwave. Observed missing handle on microwave and sandwich unit. Observed build up under prep table on storage racks. Observed soiled ice machine. |
OUT | 2 | |
| 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided Observed no sanitizer dispensing in mechanical dishwasher. |
OUT | 2 | |
| 2016 - Prevention of Food Contamination (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
| 34. No Evidence of Insect contamination, rodent/other animals Observed flies and fruit flies in kitchen and food prep areas. |
OUT | 1 | |
| 35. Personal Cleanliness/eating, drinking or tobacco use |
IN | ||
| 36. Wiping Cloths; properly used and stored 100ppm wait station. Observed no sanitizer containers available for wipe clothes on cook line. |
OUT | 1 | |
| 37. Environmental contamination Observed product in freezer uncovered. Observed tamale on refrigeration shelf without plate or storage bin. Observed no cover over mechanical components at ice machine. |
OUT | 1 | |
| 38. Approved thawing method |
IN | ||
| 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used |
IN | ||
| 40. Single-service & single-use articles; properly stored and used |
IN | ||
| 2016 - Food Identification (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
| 41.Original container labeling (Bulk Food) |
IN | ||
| 2016 - Physical Facilities (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
| 42. Non-Food Contact surfaces clean Observed buildup on overhead and overhead fans/venting. |
OUT | 1 | |
| 43. Adequate ventilation and lighting; designated areas used |
IN | ||
| 44. Garbage and Refuse properly disposed; facilities maintained Observed dumpster left open. |
IN | ||
| 45. Physical facilities installed, maintained, and clean Observed gaskets in disrepair on sandwich unit and salsa unit. Observed storage racks under prep table rusted. |
OUT | 1 | |
| 46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
| 47. Other Violations Observed dishracks not 6 inches or more from the floor. Observed food managers certificate and most recent inspection not posted. |
OUT | 1 | |
| 2016 - Other Violations | |||
| Notes Great improvement in walk in cooler with rearranging product. |
IN | ||
| Notes 11 employees grease trap quarterly |
|||
| Total: | 35 | ||
Received by: Guadalupe 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)