Don Pancho Taqueria

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on staff. Discussed with person in charge to work towards acquiring a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food scraps and residues all throughout the kitchen. Also observed dried food, lint and other organic matter stuck to racks inside of the walk-in cooler. Discussed with person in charge to clean the kitchen floors, walls and ceiling and to clean the walk-in shelving, floor and walls as well. The person in charge will have the kitchen and walk-in cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on staff. Discussed with person in charge to work towards acquiring a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bagged rice that was hot holding in a hot holding table on the cooking line. The internal temperature of the bagged rice as measured using a probe thermometer was around 121°F. According to the person in charge, it had been in the hot well for more than 2 hours and was embargoed at time of inspection (see embargo form). Observed a small container of roasted jalapenos on a rack that was above the flat-top grill such that the bottom of the container was not touching anything. The internal temperature of the roasted jalapenos as measured using a probe thermometer was around 115°F. The roasted jalapenos were also embargoed at time of inspection (see embargo form). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced tomatoes, sour cream, shredded chicken, shredded cheese and chopped beef inside of the refrigerated prep top unit on the cooking line all with internal temperatures as measured using a probe thermometer ranging from 47°F - 51°F. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The air temperature inside of the unit was holding around 48°F. According to the person in charge, the TCS foods in the unit had been in the unit for less than 4 hours and were moved to the walk-in cooler to rapidly chill down to 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of shredded beef, a container of green chili chicken and a container of marinated cooked steak inside of a reach-in refrigerator all with date marking on them from 7/18-7/24. According to the date marking on the containers of food, the food should have been sold/consumed or discarded by the end of the day on 7/24. All foods in question were embargoed at time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). *2ND CONSECUTIVE PRIORITY VIOLATION.* Corrective Action: Corrected at time of inspection.

Inspector's notes

Please refer to violation #22. Cold holding prep unit on the cooking line is not holding TCS foods at 41°F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A re-inspection will occur within 10 days or no later than August 6th, 2026. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed blocks of frozen beef intestines that were thawing in 100°F water in the sink. Discussed with person in charge to thaw the foods in continuously running water that is below 70°F or to thaw overnight in the refrigerator or to thaw the food as part of the cooking process. The intestines were moved to the walk-in cooler. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food scraps and residues all throughout the kitchen. Also observed dried food, lint and other organic matter stuck to racks inside of the walk-in cooler. Discussed with person in charge to clean the kitchen floors, walls and ceiling and to clean the walk-in shelving, floor and walls as well. The person in charge will have the kitchen and walk-in cleaned. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on staff. Discussed with person in charge to work towards acquiring a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer at the 3-compartment sink that was testing below the 50-100 parts per million range for chlorine sanitizer according to the testing strips. The person in charge prepared a new sanitizer batch and after testing with their test strips, the sanitizer concentration was within the appropriate range of 50-100 parts per million for chlorine sanitizer. Discussed with person in charge to regularly use their testing strips to check the sanitizer. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds. Food-contact surfaces must be properly sanitized after washing and rinsing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green salsa with a date mark of 2/18-2/24, a container of red salsa with a date mark of 2/14-2/20 and a container of breaded beef milanesa with a date mark of 2/4-2/10 inside of the reach-in refrigerator. All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection (see embargo form). RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food scraps and other greases on the floors near the main kitchen area. Discussed with person in charge to clean the kitchen on a more frequent basis. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to re-inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Correct prior to next routine inspection.

Core-3-304.14, C: Wiping Cloths, Use Limitation Observed employees added soap to sanitizer for wiping cloths with chlorine sanitizer being less that 50 ppm. Discussed proper washing with soap and water and then using separate sanitizer solution for sanitizing food contact surfaces. Sanitizer was replaced and tested to be 100ppm. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed accumulation of dust on ceiling tiles above hot holding unit. Discussed including ceiling tiles, especially above food prep areas, in cleaning schedule to help prevent contamination. Correct By: Correct Prior To Next Routine Inspection

Core-4-501.12, C: Cutting Surfaces Observed heavily stained and scratched cutting board on prep counter across from grill. Discussed having cutting board resurfaced or replaced to ensure a smooth, easily cleanable surface. Correct By: Correct Prior To Next Routine Inspection