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)