Taco Giro Mexican Grill

Violations (7)

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  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Facility does not have a Food Protection Manager Certification on site. PIC stated they are aware and working towards completing the exam to obtain the CFPM. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Supervision

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  Proper cold holding temperatures

  3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed multiple containers of lettuce soaking in water placed at the bottom of the make top unit with an internal temperature above 45F. When asked PIC these container of lettuce were chopped and prepped on 7/31. min/max thermometer was used and gained an ambient temperature of 39F inside the unit.

  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 (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Observed container of ceviche placed in a make top refrigeration unit with an internal temperature above 45F. When asked PIC stated this was was prepped 30 minutes ago. Observed multiple containers of cooling food such as mashed sweet potatoes and containers of lettuce in the walk in cooler with lids tightly sealed.

  Food Temperature Control

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Observed thawing tuna fish in its original ROP packaging placed in the bottom of the make unit.

  Food Temperature Control

• 6a7a14f6-8188-436d-b926-342ae36e24e8Corrected on site

  Utensils, equipment & linens; properly stored, dried, & handled

  4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. utensil station at front bar Observed accumulation of food debris at the bottom of multiple containers holding utensils for consumers located at the bar.

  Proper Use of Utensils

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Walk in freezer door seal Observed the Walk in Freezers (WIF) gasket heavily torn and in a state of disrepair. Facility must replace WIF door gasket by next routine inspection. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. ice machine Observed brown residue in the corners and near edge of the ice machine bin and lid. facility shall maintained surface free from accumulations of residue. Violation shall be corrected within 30 days. This facility has received a repeat violation of a Good Retail Practice item. Four violations of the same Good Retail Practice (GRP) within 6 routine or follow up inspections, may result in a probationary status due to a pattern of non compliance as outlined in PCC 8.08.060(B)(2).

  Utensils, Equipment and Vending