Taqueria El Rodeo De Jalisco, 19411 Kuykendahl rd, Spring, TX - inspection findings and violations
Inspection findings |
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| Proper Cooling to Cooked/Prepared Foods Use proper cooling methods to ensure all food is cooled down safely to 70F within 2 hours and to 41F or less within 4 hours. Observed the internal temperature of 3 large buckets of salsa at 48.7F - 50F inside the walk-in cooler made 11/7/13. Approximately 40 pounds of red salsa was discarded. |
| Cold Hold (41 F/45F) "Cut tomatoes and other potentially hazardous foods must be held at 41F or lower. Observed cut tomatoes at 45F and 50F in the top section of the cook's cooler. Be sure not to overfill the containers above the ""lip"" outlined in the container. Close the top lid as much as possible to contain the cold air. " |
| Cross-contamination of Raw/cooked foods/Other "Store all raw eggs below ready to eat food including foods cooked at a lower temperature or short cooked to prevent illness. Observed raw eggs on the top shelf in the walk-in over ready to eat vegetables and raw eggs over salsas in the cook reach-in cooler. Also observed raw beef stored over raw pork. Store chicken on the bottom, then beef, then pork - see handout given." |
| Toxic Items Properly Labeled/Stored/Used Label all chemical buckets used for wiping cloths and all generic spray bottles. Label with the content name to identify the product. No labels were observed on buckets and spray bottles. |
| Posting of Consumer Advisories (Disclosure/Raw Shellfish Warning/Buffet Plate) "Provide a consumer advisory on all menus for cooks offered undercooked. Identify each menu item cooked to order and a footnote stating consuming raw or undercooked meats, poultry, seafood, or eggs may cause foodborne illness. " |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized Store knives and food contact equipment clean and sanitized. Observed dirty knives on the magnetic board and dirty utensils in a tub on the shelf. |
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