TACOS GUATEMEX LLC

Violations (7)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on top of table on cook line. Cooked beans at 1:40pm(96F cooling) cooked pork at 1:42pm (86F cooling) both cooling for 2.5 hours.See Stop Sale

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on top of table on cook line. Cooked beans at 1:40pm(96F cooling) cooked pork at 1:42pm (86F cooling) both cooling for 2.5 hours.See Stop Sale

  High Priority

• 22-42-4CriticalCorrected on site

  Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 100 ppm chlorine

  High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.at 0 ppm Operator corrected to 100 ppm chlorine **Corrected On-Site**

  High Priority

• 03D-01-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on top of table on cook line. Cooked beans at 1:40pm(96F cooling) cooked pork at 1:42pm (86F cooling) both cooling for 2.5 hours.See Stop Sale

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Sitting on top of table on cook line. Cooked beans at 1:40pm(96F cooling) cooked pork at 1:42pm (86F cooling) both cooling for 2.5 hours.See Stop Sale

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooked beans 45F cold holding, cooked chicken 45F cold holding per operator stored for approximately 15 minutes and not prepared or portioned today. Operator moved to reach in freezer

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cooked beans 45F cold holding, cooked chicken 45F cold holding per operator stored for approximately 15 minutes and not prepared or portioned today. Operator moved to reach in freezer **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting under flat top grill on cook line. Cooked onions 89F hot holding, cooked peppers 90F hot holding .per operator stored for approximately 1 hour. Operator reheated to165F+++

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sitting under flat top grill on cook line. Cooked onions 89F hot holding, cooked peppers 90F hot holding .per operator stored for approximately 1 hour. Operator reheated to165F+++ **Corrected On-Site**

  High Priority

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. At employees bathroom

  Basic - No handwashing sign provided at a hand sink used by food employees. At employees bathroom

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster

  Intermediate