TAQUERIA GUERRERO

Violations (18)

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked jalapeño and onion (127F - Hot Holding) held in double pan on cook line flat top. Per employee, item has been held for less than 1 hour. Employee placed items on grill top and reheated to 165.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked jalapeño and onion (127F - Hot Holding) held in double pan on cook line flat top. Per employee, item has been held for less than 1 hour. Employee placed items on grill top and reheated to 165. **Corrected On-Site**

  High Priority

• 01B-01-4Critical

  Dented/rusted cans present. 2 cans of jalapeños and 1 can of tomato sauce heavily dented in dry storage area. See stop sale.

  High Priority - Dented/rusted cans present. 2 cans of jalapeños and 1 can of tomato sauce heavily dented in dry storage area. See stop sale.

  High Priority

• 12A-28-4Critical

  Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employees wipe hands on clothes and then immediately handle in use food storage containers without first washing hands. Reviewed handwashing requirements with operator.

  High Priority

• 22-45-4CriticalCorrected on site

  Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher did not sanitize food storage containers after washing. Reviewed sanitizing requirements with operator. Employee sanitized containers in triple sink.

  High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher did not sanitize food storage containers after washing. Reviewed sanitizing requirements with operator. Employee sanitized containers in triple sink. **Corrected On-Site**

  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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.

  High Priority

• 03D-06-5Critical

  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight. See stop sale.

  High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight. See stop sale.

  High Priority

• 02D-01-5

  Working containers of food removed from original container not identified by common name. Multiple squeeze bottles of oil not labeled kitchen.

  Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles of oil not labeled kitchen.

  Basic

• 01C-02-4

  Establishment not maintaining oyster tags for 90 days.

  Intermediate - Establishment not maintaining oyster tags for 90 days.

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw beef (47F - Cooling) in individual bags placed inside deeply filled trash can in walk in cooler. Per operator, items were prepped yesterday and have been cooling for more than 4 hours overnight.

  Intermediate

• 31A-09-4Corrected on site

  Handwash sink not accessible for employee use at all times. Front counter hand sink and kitchen hand sink blocked by food storage containers and utensils. Employee removed.

  Intermediate - Handwash sink not accessible for employee use at all times. Front counter hand sink and kitchen hand sink blocked by food storage containers and utensils. Employee removed. **Corrected On-Site**

  Intermediate

• 31A-11-4

  Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to was cilantro.

  Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink in kitchen used to was cilantro.

  Intermediate

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cooked meats not date marked in kitchen reach in cooler. Per employee items were prepared approximately 3 days ago.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of cooked meats not date marked in kitchen reach in cooler. Per employee items were prepared approximately 3 days ago.

  Intermediate

• 36-17-5

  Floor tiles missing and/or in disrepair. Missing floor tiles surrounding drain in kitchen area.

  Basic - Floor tiles missing and/or in disrepair. Missing floor tiles surrounding drain in kitchen area.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan soiled with mold like substance.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan soiled with mold like substance.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface at kitchen reach in cooler. Rust pitted shelves above multiple open containers of ready to eat food.

  Basic - Reach-in cooler shelves with rust that has pitted the surface at kitchen reach in cooler. Rust pitted shelves above multiple open containers of ready to eat food.

  Basic

• 29-20-5

  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen handwashing sink slow draining, drain clogged with food debris.

  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Kitchen handwashing sink slow draining, drain clogged with food debris.

  Basic

• 08B-12-5

  Stored food not covered. Containers of raw shrimp and cooked chorizo not covered in kitchen reach in cooler.

  Basic - Stored food not covered. Containers of raw shrimp and cooked chorizo not covered in kitchen reach in cooler.

  Basic