Taqueria Altos de Jalisco #6
1410 E. Main #B 78624+18309908554
inspected on: 05/01/19
permit number: 0174
score: 71
purpose: Routine
follow-up: No
inspected by: Rebekah Cathey
received by: Guadalupe Limon
owner: Maria Guadalupe Limon
Chicken: 51°F Sour cream: 47°F Beef: 47°F Pork: 48°F refried beans: 147°F Chicken: 147°F Beans: 155°F Rice: 77°F Potatoes: 78°F Ground beef: 38°F Carrots: 39°F Beef: 42°F Chicken: 43°F Beef: 43°F Milk: 47°F Ambient dessert case: 41°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 potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. |
OUT | 3 | |
| 3. Proper Hot Holding temperature(135°F) |
IN | ||
| 4. Proper cooking time and temperature Sauce 202F |
IN | ||
| 5. Proper reheating procedure for hot holding (165°F in 2 Hours) Observed product at room temperature after cooking before placing into steam table. |
OUT | 3 | |
| 6. Time as a Public Health Control; procedures & records |
IN NO | ||
| 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 raw chicken storaged above raw seafood and beef. Observed product stored on the floor in walk in cooler. Observed raw tcs Beef and raw shell eggs stored above 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 Observed bare hand contact with ready to eat food. |
OUT | 3 | |
| 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 |
IN | ||
| 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 Observed strong undetectable odor from back storage room. Observed water standing and catch bucket with towel at left of ice machine. |
OUT | 3 | |
| 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) 6/2019 |
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 |
IN | ||
| 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. |
OUT | 2 | |
| 28. Proper Date Marking and disposition |
IN | ||
| 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips |
IN | ||
| 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 no hand towels or other approved drying provisions at the hand washing sink at ice machine. |
OUT | 2 | |
| 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used One build up in utensil caddy. Observed soiled ice machine. Observed soiled food contact surface, drink machine. |
OUT | 2 | |
| 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided Observed no sanitizer dispensing in mechanical dishwasher. |
OUT COS | 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 dead roaches. Currently using Falco. |
IN | ||
| 35. Personal Cleanliness/eating, drinking or tobacco use Observed eating / smoking in food preparation area. |
OUT | 1 | |
| 36. Wiping Cloths; properly used and stored Observed common towels on line not stored in bucket. 200ppm + wait station |
OUT | 1 | |
| 37. Environmental contamination Observed product in freezer left uncovered. |
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. Observed build up on fan guards. |
OUT | 1 | |
| 43. Adequate ventilation and lighting; designated areas used |
IN | ||
| 44. Garbage and Refuse properly disposed; facilities maintained |
IN | ||
| 45. Physical facilities installed, maintained, and clean Observed paint flaking at chip and salsa table. |
OUT | 1 | |
| 46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
| 47. Other Violations Observed most recent inspection not posted. |
OUT | 1 | |
| 2016 - Other Violations | |||
| Notes Great improvement with chest freezer and ice machine. |
IN | ||
| Notes 9 employees grease trap |
|||
| Total: | 29 | ||
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)