TAQUERIA EL TORO

Violations (13)

• 2

  Certified Food Protection Manager / Food Handler Certification

  Unable to provide food handler cards for employees on site.Corrective Actions: Ensure employees on site have food handler cards and can provide them during inspection.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed clean dishwear under a prep table where onions were just prepped and the onions got on the dishwear.Corrective Actions: Ensure all food contact surfaces are protected from contamination.

• 22

  Proper cold holding temperatures

  Observed pork skin in water in the 3 compartment sink with an internal temperature of 70-73*F. The manager said it had been there for about 3 hours.Corrective Actions: Ensure the pork skin is cooled to 41*F or lower within 1 hour by ice bathing or putting in the walk in cooler. Ensure all temperature as a control for safety food is kept at 41*F or lower at all times.

• 23

  Proper date marking and disposition

  Observed several prepped foods in the walk-in in and throughout the facility with no date label.Corrective Actions: Ensure all prepped foods are date labeled at all times.

• 28

  Toxic substances properly identified, stored, used

  Observed the bleach sanitizer solution for wiping cloths was above 200ppm in the kitchen. Observed unlabeled chemical spray bottles in the kitchen.Corrective Actions: Ensure bleach solution is between 50-100ppm. Ensure chemical containers are labeled with the chemical name.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed the time of when an item is prepared is not written while the item is cooling.Corrective Actions: Ensure the time of when the item is prepared is labeled on the item to ensure it cools from 135*-70*F in 2 hours and cools to 41*F in 4 hours for a total of 6 cooling hours.

• 35

  Approved thawing methods used

  Observed pork skin thawing in 77*f water in the 3 compartment sink.Corrective Actions: Ensure to use an approved thawing method. 1) frozen to cook 2) frozen to refrigerated to cooked 3) frozen to submerged in 70*F water with water flowing over creating a waterfall effect.

• 37

  Food properly labeled; original container

  Observed several food items in storage containers the item name missing.Corrective Actions: Ensure all food items are labeled with the item name if removed from the original packaging.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several food items throughout the facility without a lidCorrective Actions: Ensure all food is covered to protect from contamination.

• 41

  Wiping cloths; properly used and stored

  Observed several soiled wiping cloths scattered in the back area.Corrective Actions: Ensure soiled wiping cloths are put in the basket by the walk in cooler.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed wet dishes being put away.Corrective Actions: Ensure dishes are washed with soap and 110*F water, rinsed, sanitized in 50-100ppm bleach solution for 1 minute,and then air dried before being put away.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed no hand washing sign at the hand sink or a covered trash can in the restroom.Corrective Actions: Ensure to have a ahand washing sign posted at the hand sink and a covered trash can for feminine hygiene products.

• 55

  Physical facilities installed, maintained, and clean

  Observed some tiles loose by the kitchen entrance. Observed particle growth on the wall behind the 3 compartment sink. Observed areas where the coving is completely detached from the wall. Observed areas where the paint is peeling from the walls.Corrective Actions: Ensure all surfaces are smooth, durable, nonabsorbant, and easily cleanable.