Los Taquitos Mexican Grill

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 50-51F as measured by inspector min/max thermometer. Establishments internal ambient thermometer marked 52F and the outer doorway thermometer of the walk-in marked 50F at the time of inspection. All TCS foods stored inside the walk-in cooler had internal temperatures between 47F -54F. Establishment does not have sufficient cold holding and cooling capacities for operation.

Inspector's notes

Observed all TCS foods inside the walk-in cooler with internal temperatures between 47F -54F. TCS foods included cooked rice, cooked red/green sauces, cooked chicken, cooked al pastor, cooked carnitas, cooked beans, cooked beef tongue, cooked soups (pozole/menudo), cut tomatoes, raw chicken, raw beef, raw pork, and raw shrimp. The person in charge stated all food items had been stored in the walk-in cooler for more than 4 hours, all TCS foods improperly cold holding were embargoed at the time of inspection.

Inspector's notes

Observed walk-in cooler with minimum ambient temperature of 50-51F as measured by inspector min/max thermometer. Establishments internal ambient thermometer marked 52F and the outer doorway thermometer of the walk-in marked 50F at the time of inspection. All TCS foods stored inside the walk-in cooler had internal temperatures between 47F -54F. Establishment does not have sufficient cold holding and cooling capacities for operation. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed employee who had been working at the front handling the cash register go the back of the kitchen and grab a laddle from the food contact end and not the handle using bare hands then proceed to use the laddle to stir a container of mixed drink. Discussed with the employee when to wash hands, after engaging in other activities that may contaminate the hands and immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. Employee discarded the mixed drink, washed hands, and obtanined clean ustensils.

Inspector's notes

Observed TCS foods with internal temperature between 47F -52F in the prep cooler by the cook line. TCS food items included raw fish, raw chicken, raw chorizo, raw eggs, cooked shrimp, sour cream, cooked rice, cooked chicken flautas, and cut/diced vegetable mix containing cut tomatoes. The person in charg stated except for the cooked rice and chicken fluatas all the other food items had been brought out from the walk in cooler less than 2 hours ago and placed the food items in an ice bath and placed them in a freezer for rapid cooling. The cooked rice and chicken flautas were embargoed at the time of inspection. Observed TCS food items in the walk in cooler with internal temperature of 42-43F, TCS foods included cooked carnitas, cooked rice, cooked carne asada, cooked chicken, and cooked salsas. Other TCS foods in the walk in cooler had internal temperatue of 41F or less. The person in charge stated establishment had recently recieved delivery and the walk in door had been left open. Observed cooked beef tounge and cut tomatoes with internal temperature between 45F -47F in the walk in cooler, the person in charge stated the food items had been in the walk in cooler more than 4 hours and the food items were embargoed at the time of inspection.

Inspector's notes

Observed minimum ambient temperature of 55F in the prep cooler by the cook line and minimum ambient temperature of 45F in the walk in cooler. The person in charge placed a call for service and the prep cooler and walk in cooler were repaired at the time of inspection. Verified prep cooler and walk in cooler maintained TCS cold holding temperature of 41F or less.

Inspector's notes

Observed wiping cloths in a sanitizer solution with less than 25ppm chlorine. The person in charge discarded the solution and made a new sanitizer solution with 50-100ppm chlorine.

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed uncovered container of raw shrimp stored on the floor under the storage racks in the walk-in cooler. The person in charge moved the container of shrimp off the floor and onto the storage rack at the time of inspection. Discussed protecting food from contamination from premises by storing in clean dry location 6 inches above floor. Correct By: Corrected At Time Of Inspection

Core-6-101.11, C: Surface Characteristics-Indoor Areas Observed missing floor tile and exposed unsealed surfaces under storage racks and other areas of the kitchen. Discussed materials for indoor floor, wall, and ceiling surfaces to be of smooth, durable, nonabsorbent and easily cleanable. Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed Observed missing tile/cove base along the floor wall junction of the wall by the prep table in front of the three compartment sink. Discussed replacing any missing tile/cove base. Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed a build up of grease, soils, and oil condensations throughout the ventilation hood filters, drip system, along the back wall of the cooktop, under and around equipment on the cook line. Discussed cleaning frequency to protect food from overhead contamination. Correct By: Correct Prior To Next Routine Inspection