NICO'S TACO SHOP II LLC

Violations (3)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by: (a) Removing the items, (b) Covering the items with impermeable covers, or (c) Taking other appropriate preventive actions, and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. Near drink thru window and at storage area Observed multiple cans and a bottle of insecticide spray stored within the facility.

  Food/Color Additives and Toxic Substances

• 22502acc-0a71-4ce9-9fa2-cdb683f7662aCorrected on site

  Proper cooling time and temperatures

  3-501.14 (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. Walk in cooler Observed multiple deep plastic containers of red menudo cooling in the walk in. PIC states they started cooling it at 9AM. Observed at 11AM. 5/1/2026 11:39:29 AM -07:00 - Menudo 4: 83 °F 5/1/2026 11:38:43 AM -07:00 - Menudo 3: 79 °F 5/1/2026 11:38:42 AM -07:00 - Menudo 1: 84 °F 5/1/2026 11:38:43 AM -07:00 - Menudo 2: 85 °F

  Time Temperature Control for Safety Food (TCS Food)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Walk in cooler Observed large, deep, plastic containers in the walk in used to cool TCS food.

  Food Temperature Control