Taqueria El Paraiso, 16350 Stuebner Airline Rd., Spring, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) "Raw shell eggs must be held at 45F or lower to prevent illness. Observed shell eggs at 79F on the counter. Repair all coolers to hold food at 41F or lower. 3 coolers were observed malfunctioning and were not holding food at safe temperatures: Cheese 58.2F, cut tomato 56.3F, chicken 63.9F in the refrigerator, reach-in cooler and glass cooler. 3 coolers were red tagged. Cheese was moved to freezer. 21 lbs. discarded." |
| Proper Handling of Ready to Eat Foods Employees must use gloves when handling ready to eat food to prevent contamination. Observed employee touch beef while placing on tortilla for a customer. |
| Cross-contamination of Raw/cooked foods/Other Store raw eggs below ready to eat food in coolers to prevent contamination. Observed raw eggs stored on top of tortillas. |
| Approved Systems (HACCP Plans/Time as Public Health Control) "Use proper date marking for ready to eat food purchased, such as baked chicken, and leftover food, such as rice and beef, to monitor the days held not to exceed 7 days. Observed no date marking on cooked foods and open, store bought chicken. " |
| Equipment Adequate to Maintain Product Temperature "Repair all coolers to hold food at 41F or lower. 3 coolers were observed malfunctioning and were not holding food at safe temperatures: Cheese 58.2F, cut tomato 56.3F, chicken 63.9F in the refrigerator, reach-in cooler and glass cooler. 3 coolers were red tagged. Cheese was moved to freezer. 21 lbs. discarded." |
| Handwashing Facilities Adequate and Accessible Remove items observed inside the hand sink to leave accessible at all times for hand washing. The hand sink is for hand washing only. |
| Manual/Mechanical Warewashing and Sanitizing Provide sanitizer on the final step of ware washing to prevent contamination. No sanitizer was observed in use while employee was washing dishes. |
| Manager Demonstration of Knowledge/Certified Manager Provide a trained/certified food manager on duty during all operating hours for food safety. No certified food manager was on duty and employees did not demonstrate knowledge in food safety. |
| "Approved Sewage/Wastewater Disposal System, Proper Disposal" Provide an approved commissary ticket 24 hours prior to operation every day you open. No commissary ticket /receipt was observed within 24 hours of operation was observed within 24 hours of operation. Last receipt was dated 4/10/14. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) Provide a working stem thermometer to check food temperatures. Stem thermometer was observed not working. |
| Food Establishment Permit Obtain a permit in the new owner's name. Permit observed was for the previous owner Lorenzo Vasquez (est.29591) Operator stated she took over the unit and was observed operating without a permit and serving customers. Employees were instructed to close until a permit is obtained. |
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