Checos Taco Shop

Inspector's notes

Observed cooked ground beef and pastor in the walk-in cooler and covered, made 3 hours prior per PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed both sanitizer buckets with 0 ppm chlorine concentration. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Observed pico de gallo and cooked shredded beef (Machaca) in the walk-in cooler with lids on, temping at 50*F made an hour prior per PIC. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. The lids were removed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 0 ppm chlorine sanitizer in the sani bucket at the line. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment serves shrimp ceviche that is only marinated in lime (without cook step) but did not have the parasite destruction documentation to verify treatment of product for sale as raw as ready-to-eat. Documentation was obtained from distributor at time. Please ensure parasite documentation is available for seafood items which are served raw as ready-to-eat and keep document available for review at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple cartons of raw eggs being stored on wire shelf above shredded cheese in walk-in cooler, eggs were moved to bottom shelf at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large container of cooked birria in walk-in cooler which measured 56-61 degrees F. Item had been prepared the night before and was left out overnight rather than being cooled inside cooling equipment. Item was discarded at time. Please ensure all time/temperature controlled for safety food items are cooled from 135 to 70 degrees F in no more than 2 hours, and all the way down to 41 degrees F in no more than a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer in sanitizer bucket measured above 200 ppm available chlorine during inspection. Solution was diluted at time. Please ensure chlorine sanitizers are maintained between 50-100 ppm. Corrective Action: Corrected at time of inspection.