TAQUERIA EL JOVENAZO

Violations (7)

• 02C-01-5Critical

  Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

  High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chorizo prepared onsite and dated 06-26 exceeding 7 days. See stop sale.

  High Priority

• 01B-24-5Critical

  Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.

  High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chorizo prepared onsite and dated 06-26 exceeding 7 days.

  High Priority

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in one door cooler at cook line , Cooked rice (51F - Cold Holding); cooked cow feet (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in one door cooler at cook line , Cooked rice (51F - Cold Holding); cooked cow feet (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in one door cooler at cook line , Cooked rice (51F - Cold Holding); cooked cow feet (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in one door cooler at cook line , Cooked rice (51F - Cold Holding); cooked cow feet (49F - Cold Holding). Per operator items were not prepared or portioned today. Items were left in cooler over night exceeding 6 hours. See stop sale.

  High Priority

• 13-03-4Corrected on site

  Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation not wearing hair restraint. Employee put on hair net during the inspection.

  Basic - Employee with no hair restraint while engaging in food preparation. One employee engaging in food preparation not wearing hair restraint. Employee put on hair net during the inspection. **Corrected On-Site**

  Basic

• 29-11-4

  Water leaking from pipe and/or faucet/handle. Pipe under triple sink leaking.

  Basic - Water leaking from pipe and/or faucet/handle. Pipe under triple sink leaking.

  Basic

• 14-01-5Corrected on site

  Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense juice at front reach in cooler . Operator discarded during the inspection.

  Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used to dispense juice at front reach in cooler . Operator discarded during the inspection. **Corrected On-Site**

  Basic