Taco Guild

Inspector's notes

Observed trash can block handwash sink at cookline. Observed no soap or paper towels at bar handwash sink. Handwash sinks shall be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities shall be maintained in a condition that promotes handwashing. Person in charge (PIC) relocated trash can blocking handwash sink at time of inspection. PIC provided soap and paper towels for bar handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed container of shredded cheese with 54°F internal temperature, per probe thermometer, inside top compartment of prep cooler on cookline. Per PIC, containers are to be stored in ice inside of top compartment of prep cooler at cookline. Foods in lower compartment of prep cooler observed with internal temperatures at and below 41°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods shall be maintained at 41°F or below. Container of shredded cheese was place on ice at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no food probe thermometer. PIC not able to provide food probe thermometer during time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Establishment shall provide a probe thermometer for establishment prior to re-inspection on 8/7/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no test strips for chlorine dishmachines and 3-compartment sink. PIC not able to provide test strips at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Establishment shall provide accurate sanitizer test strips prior to re-inspection on 8/7/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed several items on the menu marked with a consumer advisory reminder (asterisk) that are not offered raw or undercooked. The following items: Chicken wings, barbacoa, carnitas, baja fish tacos (fried cod), fried scallop tacos, chicken tinga tacos, brisket tacos, and fried coconut shrimp tacos do not need a consumer advisory reminder due to the items being fully cooked prior to serving. Discussed menu revision timeline with PIC. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection. A reinspection will occur on or prior to 4/7/2026 to verify the correction. Corrective Action: Correct prior to re-inspection.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed on site at time of inspection. 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 portioned containers and 6 bulk containers of house tomato salsa in cooler on expo line across from soda fountain measured 54-56F, ambient temperature of cooler measured 58F. PIC reports all salsa stored overnight in cooler. All salsas improperly cold held were discarded by PIC at time 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed bar spoons and muddler stored in container with seltzer water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

2ND OCCURRENCE Observed the flooring wearing away throughout the kitchen and prep areas; concrete is showing through in pitted areas throughout kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed hand sink in back prep room with broken hot water handle. Person-in-charge (PIC) has hot water valve turned off to prevent water from flooding onto floor. Hot water is available throughout the rest of the establishment. PIC will repair sink so that hot water is available. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. 2ND CONSECUTIVE VIOLATION. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND OCCURRENCE Observed the flooring wearing away throughout the kitchen and prep areas; concrete is showing through in pitted areas throughout kitchen. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

In bottom portion of reach-in fridge on cook line observed a container of open raw chorizo being stored on top of an open container of cut cabbage. Also, in bottom portion of prep unit along cook line observed a bowl of egg wash (raw shelled eggs) being stored over cooked poblanos stuffed with cooked beef. In walk-in refrigerator observed an open pan of raw chorizo being stored over an open container of alfredo sauce, cooked steak, and cooked chicken tinga. PIC re-arranged all items so that cross contamination would not occur. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment performs non-continuous cooking of raw chicken wings. The wings are baked in the oven to 125*F (under 30 minutes), are cooled to 41*F, and then fried to a minimum of 165*F when preparing for an order. PIC will create a written policy that will: Describe how the requirements for non-continuous cooking are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked prior to being offered for sale or service; Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods.

Inspector's notes

In walk-in refrigerator observed a large covered container (1.5 feet deep) with a house-made cherry glaze holding at 63*F. Per PIC it was made 1 hour previous from ambient temperature foods, including cooled roasted garlic. PIC moved container to an ice bath to cool to 41*F properly within 4 hours (from ambient ingredients). Item began to cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand sink in back prep room does not have hot water. Hot water is available throughout the rest of the establishment. PIC will repair sink so that hot water is available. Corrective Action: Correct prior to re-inspection.

Inspector's notes

2ND OCCURRENCE Observed the flooring wearing away throughout the kitchen and prep areas; concrete is showing through in pitted areas throughout kitchen. Corrective Action: Correct prior to next routine inspection.