TAQUERIA EL GUERO

Violations (5)

• 4-2ACorrected on site

  Food stored covered

  Violation of Code: [511-6-1.04(4)(c)1(iv)] Observed food stored uncovered: front food service 8+ raw proteins stored in reach in drawer, containers stored abo e the grill (cooked proteins chicken, beef, fish, port), and pork in the bottom of the prep top cooler; chips under steam table. CA: Food must be stored covered. COS: Foods covered. Corrected On-Site. New Violation.

• 6-1ACorrected on site

  Proper cold holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Cold held TCS foods found at temperatures above 41F in the front food service prep top cooler, reachin in clooler, and two door reach in cooler. CA: TCS cold hold foods must be maintained at 41F or below. COS: Sour cream in the top of the prep top cooler discarded and all other foods cooled to 41F or below. Corrected On-Site. New Violation.

• 6-1BCorrected on site

  Proper hot holding temperatures

  Violation of Code: [511-6-1.04(6)(f)] Observed beef hot holding at 105F above the front food service flat grill. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Discarded Corrected On-Site. New Violation.

• 6-1CCorrected on site

  Proper cooling time and temperature

  Violation of Code: [511-6-1.04(6)(d)] Observed green salsa cooling from 80F @11AM to 69F @ 1PM, and 64F at 2:20PM. CA: Prepared cut fruit or vegetables that are TCS foods must cool to 41F within 4 hours. COS: Salsa placed in the walk in freezer temping at 39F at 3PM. Corrected On-Site. New Violation.

• 14B

  Utensils, equipment and linens: properly stored, dried, handled

  Violation of Code: [511-6-1.05(10)(a)] Observed shelves containing numerous dishes stacked wet in the main kitchen. CA: Dishes mst be dry before stacking. CORRECT WITHIN 72 HOURS. New Violation.