Taqueria La Hacienda

Inspector's notes

Observed two wet mixing bowls stacked and stored as clean above the three-compartment sink. Advised PIC that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Correct prior to next routine inspection. Second repeat violation

Inspector's notes

Observed several wet wiping cloths stored on top of cutting boards and not in the sanitizer bucket. Employee stored all the wet wiping cloths in the sanitizer buckets. Advised PIC that 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

Observed several clean wet dishes stacked above the three-compartment sink. Advised PIC that all equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Correct prior to next routine inspection.

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

During inspection observed a santizer bucket with a chlorine concentration of 200ppm. Upon request the sanitizer bucket was remade to establish a chlorine concentration of 50ppm to 100ppm. Please ensure to use chemicals at the appropriate chemical concentration. Corrective Action: Corrected at time of inspection.

Inspector's notes

During inspection observed the lining & sides around the grill to contain an accumulation of food debris/residue. In a second instance observed the levers/handles of the aguas frescas dispensor to have to contain an accumulation of food debris/residue. The person in charge stated they would clean the equipment. Ensure all equipment, food contact surfaces, and nonfood contact surfaces are cleaned and maintained clean at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

During inspection observed multiple lights (linear light bulbs) above the cookline & prep area to not be operational. Per the person in charge, the lights would be repaired/replaced to ensure they are operational at all times. Please ensure the food establishment has adequate and sufficient lighting during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No certified food protection manager onsite at time of inspection. Discussed with person in charge that there needs to be at least one CFPM at the establishment at all time.

Inspector's notes

Tightly sealed container of shrimp observed at 46*F internal temp while being cold held inside the reach-in cooler across from steam wells. Per PIC, the shrimp was prepped no more than 30minutes prior to this inspection and placed in unit to cool. PIC relocated the shrimp to the freezer with saran wrap vented to allow rapid cooling. Corrective Action: Corrected at time of inspection.

Core-3-501.13, C: Thawing ---- Observed a bag of shrimp being thawed in stagnant water over the counter. Discussed approved thawing methods. Shrimp was put back in refrigerator at time of inspection. Correct By: Corrected At Time Of Inspection