Maskadores Taco Shop

Inspector's notes

PIC could not provide food protection manager certificate at time of inspection. 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 mozzarella cheese, cut cabbage, cooked bean, raw cut tomato, and shredded lettuce cold holding at internal temperatures of 49-55 deg F in a reach in unit on the preparation line. PIC stated the food items had come out of walk-in unit less than one hour prior to inspection. 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. PIC put ice on above food items for fast cooling at time of inspection. Discussed time as a control with PIC. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed mozzarella cheese, cut cabbage fresh tomato Pico, and shredded lettuce cold holding at internal temperature 49-56 deg F in a reach in unit on the preparation line holding >41deg F. PIC informed the food items had come out of walk-in unit a short time prior and placed over ice for lunch service. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC informed inspector they have food service certification and were unable to provide certificate at this time. Obtain certification and leave at establishment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large reach in unit on preparation line holding temperature at 51.9 deg F (according to the min/max thermometer). TCS food items were placed over ice for lunch service. Owner called for repair. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no hand wash signage for the men's restroom. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cut cooked pork in the steam table with an internal temperature range of 110F-115F. Per PIC, the pork was re-heated less than a hour prior to the inspection. PIC had an employee re-heated the pork to 165F before returning them to steam table. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray nozzle attached to hose on mop sink faucet. The faucet at the mop sink has an AVB, which has been under pressure. Had PIC disconnect spray nozzle from the mop sink hose and explained to keep the spray nozzle disconnected when not in use. Discussed with PIC about having the AVB looked at by a plumber since it was under pressure to prevent failure. Explained to PIC that the AVB valve is not designed to be continuously under pressure and that there shouldn't be any obstructions downstream from the AVB valve. This could result in the backflow prevention device to fail. Corrective Action: Corrected at time of inspection.