TAQUERIA TACONTODO #2

Violations (6)

• 41-07-4CriticalCorrected on site

  Container of medicine improperly stored.

  High Priority - Container of medicine improperly stored. Observed employee pills stored on top of flip top cooler unit. Employee removed. **Corrected On-Site**

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked rice (57F - Cold Holding) As per employee, transferred from walk in cooler 10 mins prior. Not prepped or portioned today. Operator removed to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cooked rice (57F - Cold Holding) As per employee, transferred from walk in cooler 10 mins prior. Not prepped or portioned today. Operator removed to quick chill. **Corrective Action Taken**

  High Priority

• 03E-02-5Critical

  Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: cooked chicken (93F at 9:30am; 152F at 10:40am - Reheating) As per operator, reheating since 9:45am. As per operator, process is complete as a result, product was placed in the steam table to hot hold. Product did not reheat to 165F within 2 hours. Operator removed to reheat to 165+F.

  High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At stove top: cooked chicken (93F at 9:30am; 152F at 10:40am - Reheating) As per operator, reheating since 9:45am. As per operator, process is complete as a result, product was placed in the steam table to hot hold. Product did not reheat to 165F within 2 hours. Operator removed to reheat to 165+F. **Corrective Action Taken**

  High Priority

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red salsa (45F at 9:45am; 47F at 10:40am- Cooling); green salsa (46F at 9:45am; 48F at 10:40am- Cooling) As per operator, both products portioned and cooling since 9:30am. At current rate of cooling, products will not cool to 41F within 4 hours. Operator removed to quick chill.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. red salsa (45F at 9:45am; 47F at 10:40am- Cooling); green salsa (46F at 9:45am; 48F at 10:40am- Cooling) As per operator, both products portioned and cooling since 9:30am. At current rate of cooling, products will not cool to 41F within 4 hours. Operator removed to quick chill. **Corrective Action Taken**

  Intermediate

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 40 days, as per operator. Operator had employee complete form during inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 40 days, as per operator. Operator had employee complete form during inspection. **Corrected On-Site**

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Red salsa prepared 2 days prior not date marked. Operator date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk in cooler: Red salsa prepared 2 days prior not date marked. Operator date marked. **Corrected On-Site**

  Intermediate