Taqueria Altos de Jalisco #6
1410 E. Main #B 78624
+18309908554
01/28/25
Permit Number
0174
Score
79
Purpose
Routine
Follow-Up
No
Inspected By
Rebekah Cathey
Received By
Owner
Eduardo Limon
Pico: 34°F Beef: 39°F Beef: 198°F Beans: 156°F Ambient Walk In Cooler: 41°F Sauce: 43°F Chicken: 44°F ambient: 37°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 Observed rice left out at room temperature to cool. 97F |
OUT | 3 | |
| 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 Beef 201F |
IN | ||
| 5. Proper reheating procedure for hot holding (165°F in 2 Hours) |
IN NO | ||
| 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 product not 6 inches or more from the floor. |
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 otc meds on shelving above food. |
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) Laura Limon 1/28/25 |
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 |
IN | ||
| 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. |
OUT COS | 2 | |
| 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Observed soiled food contact surface, microwave. |
OUT | 2 | |
| 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided 100ppm mechanical |
IN | ||
| 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 |
IN | ||
| 35. Personal Cleanliness/eating, drinking or tobacco use Observed employee drinking from an open container. |
OUT | 1 | |
| 36. Wiping Cloths; properly used and stored |
IN | ||
| 37. Environmental contamination |
IN | ||
| 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 Observed single use items not stored 6 inches or more from the floor. |
OUT | 1 | |
| 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) Observed no label on bulk containers. |
OUT | 1 | |
| 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 build up on vent hood. |
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 |
IN | ||
| 46. Toilet Facilities; properly constructed, supplied, and clean Observed self closure in disrepair on restroom door. |
OUT | 1 | |
| 47. Other Violations |
IN | ||
| 2016 - Other Violations |
|||
| Notes 7 employees. Grease trap. |
IN | ||
| Total: | 21 | ||
Received by:
Corrective Actions to Ensure Safe Food
1 Cooling
- 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
- TCS food held above 41° F (45° F) more than 4 hours:
Action: Voluntary destruction - TCS food held above 41° F (45° F) less than 4 hours:
Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- TCS food held below 135° F more than 4 hours:
Action: Voluntary destruction - TCS food held below 135° F less than 4 hours:
Action: Rapid reheat to 165° F or more
4 Cooking
- TCS food undercooked:
Action: Re-cook to proper temperature
5 Rapid Reheating
- TCS food improperly reheated:
Action: Reheat rapidly to 165° F
7 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition:
Action: Voluntary destruction
9 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw TCS food:
Action: Voluntary destruction of ready-to-eat foods
14 Handwashing
- Food employees observed not washing hands:
Action: Instruct employees to wash hands as specified in the Rules.
15 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
19, 23 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils:
Action: Voluntary suspension of food preparation
*Time/Temperature Control for Safety (TCS)