Pacos Taco's

Inspector's notes

In the single door reach in cooler, observed 3 containers of cooked beef with internal temperature of 44-48 degrees F. Person in charge (PIC) stated items had been in unit since day prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At time of inspection, walk in cooler was out of service with ambient temperature of 52 degrees F. PIC stated a work order was placed for unit. No TCS items are being kept in the walk in. All TCS items have been previously moved to alternate refrigeration. 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. Corrective Action: Correct prior to re-inspection on 08/27/2026

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Carne asada piled high above the rim on the pan in the top of the cold table at 57*F internally. PIC stated it had been held as such about an hour and moved it to the walk-in to re-cool. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Do not over-fill the cold table pans. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No discard time for salsas and pickled onions on the salsa bar under time control. Employee determined time and marked log.

Inspector's notes

Corrective Action: Corrected at time of inspection. Shut-off nozzle connected to hose on mop sink faucet downstream of the atmospheric vacuum breaker. Employee disconnected nozzle. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection. Water does not shut off at the prep sink faucet. Please repair. All plumbing must be maintained in good repair at all times.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee drinks stored on shelves above prep tables and food contact equipment available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Corrected at time of inspection. Salsas, under temperature control per manager, stored above ice in the salsa bar at 49-52*F internally. Manager stated they had been stored as such for more than two hours. Embargoed, manager discarded. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Boxes of to-go cups and lids stored directly on the floor. Manager had items moved to proper storage, at least 6" above the floor.

Inspector's notes

Corrective Action: Correct prior to re-inspection 5/29/25. Sprayer hose extends below the flood rim of the 3 comp sink. Please repair to provide proper air gap prior to reinspection. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Corrective Action: Correct prior to next routine inspection. The faucet at the prep sink does not shut off completely, leaving water running. Please repair so water can be turned on and off. All plumbing must be maintained in good repair at all times.

Inspector's notes

No certified food manager present. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation.

Inspector's notes

Employee not informed of requirement to report illness or of symptoms of foodborne illness. The person-in-charge is responsible for enforcing and demonstrating knowledge regarding employee illness policy. Corrective Action: Corrected at time of inspection. Provided foodborne illness guide sheets in English and Spanish.

Inspector's notes

Corrective Action: Corrected at time of inspection. In the walk-in, several pans of raw chicken stored on the shelves above raw beef. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code.

Inspector's notes

Corrective Action: Corrected at time of inspection. Open containers of salsas stored on the floor in the walk-in. Employee moved the containers to proper storage. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.