- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Critical: Precooked, refrigerated potentially hazardous food is not reheated to 165oF or above within two hours.
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
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02/23/2016 | Inspection | |
No violation noted during this evaluation. | 12/02/2015 | Inspection | |
No violation noted during this evaluation. | 05/20/2015 | Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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03/09/2015 | Re-Inspection | |
- Miscellaneous, Economic Violation, Choking Poster, Training.
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02/23/2015 | Inspection | |
No violation noted during this evaluation. | 11/25/2014 | Inspection | |
No violation noted during this evaluation. | 03/05/2014 | Inspection | |
No violation noted during this evaluation. | 10/03/2013 | Inspection | |
No violation noted during this evaluation. | 01/16/2013 | Inspection | |
No violation noted during this evaluation. | 09/27/2012 | Inspection | |
No violation noted during this evaluation. | 01/04/2012 | Inspection | |
No violation noted during this evaluation. | 08/13/2011 | Inspection | |
No violation noted during this evaluation. | 02/01/2011 | Inspection | |
No violation noted during this evaluation. | 10/19/2010 | Inspection | |
No violation noted during this evaluation. | 07/26/2010 | Inspection | |
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