Senor Taco Express

Inspector's notes

Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sanitizer bucket in hand sink across from the register. PIC relocated sanitizer bucket to an appropriate location. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked carne asada in a metal container on flattop grill measuring at 80F. PIC reports this was cooked an hour prior to inspection and should be hot. PIC moved carne asada in walk in cooler to rapidly cool. 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 odor control spray and soaps stored above sodas and adjacent to single use food storage items. All chemicals were relocated and properly stored by PIC at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed various salsas containing tomatoes and cooked carrots in front counter cold top at 44*F-48*F. Per person-in-charge (PIC), salsas were placed in unit approximately 2 hours prior. PIC added more ice to unit wells at time of inspection. Observed TCS foods to be at 41*F at end of 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of cooked serrano peppers and onions in front counter cold top at 70*F. Per PIC, serrano peppers/onions were cooked approximately 1.5 hours prior. Observed multiple containers of cooked chorizo (50*F-55*F) and carne asada (110*F-112*F) on rack next to walk-in. Per PIC, chorizo was cooked the day prior and properly cooled down in walk-in and the carne asada was cooked 1.5 hours prior. PIC stated time as a control will be used for the cooked serrano peppers/onions and cooked chorizo. PIC reheated carne asada to 165*F at time of inspection and stated carne asada will be hot held at 135*F or higher. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Time as a Public Health Control policy was written at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed can opener stored clean with visible food debris on blade. PIC placed can opener in 3-comp sink at time of inspection to be cleaned and sanitized. Food-contact surfaces shall be clean to the sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed deep pan of partially cooked chorizo on top shelf directly above RTE food items in walk-in unit. PIC stated chorizo is partially cooked and will be cooked to full when ordered. Observed no documentation for non-continuous cooking procedure and PIC was unable to state monitoring process for non-continuous cooking process. Establishment has not been approved by MCESD for non-continuous cooking. Non-continuous cooking is subject to initial heating process no longer than 60 minutes; Cooled according to code requirements; After cooling held frozen or cold; Prior to sale/service cooked to at least temperatures specified for raw animal foods. Instructed PIC to have chorizo cooked to full at time of inspection. PIC agreed to stop non-continuous cooking processes at the establishment. Informed PIC that approval will be required before establishment begin non-continuous cooking processes again. Provided PIC with resources on non-continuous cooking and application link should they decide to begin. Corrective Action: Corrected at time of inspection.