Tacos Los Vales

Inspector's notes

Observed handwash sink near the bar area leaking water due to drain disconnected. Person in charge reconnected the drain at the time of inspection. Corrected at time of inspection.

Inspector's notes

Observed cheese measured 70F stored outside of cooler on table next to steam table. PIC reported cheese was out of cooler less than 20 minutes. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F 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. 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 cooked pork and cooked beef in a hot well measuring 115-125F. PIC reports hot well has been having some issues overheating/underheating. PIC reports TCS foods in hot well were stocked less than 2 hours prior to inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. 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 no certified food protection manager present on-site 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 carne asada in hotholding unit measured 117-130'F. PIC stated food item was reheated for hotholding at 7:30 AM, almost 2 hours prior and held for hot-holding but could not confirm if item was reheated to 165'F. Reviewed proper reheating temperatures and processes. Food item was reheated 165'F at time of inspection. 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.