Taqueria El Chacho

Inspector's notes

A certified food protection manager was not present 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. 2nd Repeat Violation

Inspector's notes

Observed cook remove gloves, use cell phone, then put on gloves to go back to chopping vegetables, reheating meat on the grill, and assembling tortas and tacos multiple times over the course of the inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. All food touched with unwashed hands was embargoed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Hand sink was not operational at start of inspection. Employees had begun preparing and reheating food items without a hand sink in operation on site. Cook was observed assembling, chopping, and reheating food items at start of inspection, while hand sink was non-operational. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Hand sink was reconnected to power at time of inspection upon inspector instruction, and employees were made to immediately wash hands at hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Manager of the cart stated that the food was being prepared at 16TH ST location (FD2500249 this permit was closed out 03/13/2026). Owner (spoke over phone) of establishment stated they cooked and prepared their food at 910 W Jackson St location (FD2601351 this pending permit is not approved) roughly 2.5 hours prior to inspection. All food on site was embargoed at time of inspection as we could not validate approved source. Raw cut/seasoned pork, raw cut/seasoned beef, cooked pork, cooked beef, cooked beans, shredded cheese, from-scratch salsas with roasted vegetable, chopped vegetables, cut fruit, and Horchata were all discarded at time of inspection. Corrective Action: Correct prior to re-inspection 5/4/2026.

Inspector's notes

Observed roasted red salsa (76°F), green salsa (70°F), cut lettuce (55°F), Shredded cheese (54°F), and cooked beef (82°F) all reporting above 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Repeat Violation

Inspector's notes

Various items removed from cold holding were found in truck and at prep area behind cookline without any refrigeration or ice to keep items cold. These items include, raw beef, shredded cheese, and cut lettuce. Only refrigeration observed on site was the self-service salsa bar cold holding table. There was no other refrigeration or ice for any other TCS items not in hot holding. Unit did not have enough facilities to hold all cold stored items on site at time of inspection. All food items removed from cold holding and left out at ambient temperature were discarded at time of inspection. Corrective Action: Correct prior to re-inspection 5/11/2026 .

Inspector's notes

Observed frozen raw beef in cooler in truck without ice thawing for later cooking on mobile unit. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

No thermometers were available on site at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. 2nd Repeat Violation

Inspector's notes

Observed self service salsa and vegetable bar for tacos at rear of unit by customer seating without lids, sneeze guards or squeeze bottle for any of the items. Some items also lacked utensils by which to grab items in self service bar. Food items at customer self service operation are required to be protected form contamination and provided with a suitable utensil for dispensing items at all time. All items at self service bar were discarded for other violations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cook cutting and chopping lettuce and tomatoes, on site. Also observed operator cooking and cutting beef and pork from raw at time of inspection. Raw beef and pork was observed cooking in large stockpot on stove, and additional raw beef was stored in truck without refrigeration. Whole onions, peppers, lemons and avocadoes were all present on site to be cut and served in salsa bar. Whole intact beef cuts, steak, tongue, cheek, lips, face, and brain were all observed on site to be cut for tacos and tortas. None of these cuts were served in tact. Cooked beef al pastor was observed being cut and processed on site. Per MCEHC, Type 2 mobile units have limited handling and preparation that includes assemble-serve, heat-serve, and/or hold-serve of commercially processed food/beverage items. No raw animal food shall be prepared for service from the cart without a food production permit or equivalent. Corrective Action: Correct prior to re-inspection 5/11/2026. 2nd Repeat Violation MCEHC Chap. 8, Sec. 3, Reg. 5e - Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. This log shall be maintained using a Department approved format and maintained with the establishment at all times. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Addl Notes: Commissary visit logs could not be provided by staff or owner at time of inspection. Per MCEHC, Mobile food establishments serving time/temperature control for safety foods shall maintain a log of visits to the approved commissary or food service establishment as required by this Department. The logs shall be maintained for a period of 30 days and should be available for review by the Department. Corrective Action: Correct prior to re-inspection 5/11/2026. MCEHC Chap. 8, Sec. 3, Reg. 5b - Mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department, and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Addl Notes: No valid Commissary Agreement or Food Production facility for food preparation documented for unit at time of inspection. Per MCEHC, mobile food establishments shall operate from an approved commissary or other food service establishment as required by this Department and shall report at least daily to such location for supplies, food storage, vehicle and equipment cleaning, waste disposal, and service operations. Corrective Action: Correct prior to re-inspection 5/11/2026.

Inspector's notes

Arrived at location for complaint investigation. Upon arrival, water pump and heater were not connected to electricity and was not running. After obtaining electricity, no water was available at hand sink. Potable water tank was observed to be fully empty. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Certified Food Protection Manager not present 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

Certified Food Protection Manager not present 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

PIC did not have thermometers on unit for monitoring food temperatures at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection by 8/25/25. Repeat Violation: 2nd

Inspector's notes

Certified Food Protection Manager not present 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 shredded mozzarella cheese out at room temperature holding at 77 degrees Fahrenheit. Cheese was visibly hardened across surface indicating an extended period out of cold holding. PIC confirmed the cheese has been out for some time but could not specify how long. This cheese was discarded at time of inspection. Additional beef and cheese were found in cooler below prep table holding at 60 and 58 degrees Fahrenheit. PIC verified these items were removed from holding within the past 2 hours and items were packed with ice at time of inspection until they returned to 41 degrees or below. 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

PIC did not have thermometers on unit for monitoring food temperatures at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection by 8/16/25.

Inspector's notes

Observed raw beef sausage being cooked in boiling pot with other various cooked beef cuts. PIC said they had added the sausage to the pot after the fact to ensure they had enough food, and that the other items in the pot had been pre-cooked. The cooking temperature of the beef reported at 164 degrees Fahrenheit at time of inspection and was therefore not discarded. Instructed operator to cease all raw meat preparation on unit going forward. Corrective Action: Correct prior to next routine inspection.