Yoli's Tacos, 6535 Sheldon Rd., Houston, TX - inspection findings and violations
Inspection findings |
|---|
| Cold Hold (41 F/45F) Hold all cold potentially hazardous foods at least 41 degrees F or below. Observed ready-to-eat ham and cheese and raw sausage held above 41 degrees F in the food prep cooler in between the grill and the silver refrigerator. Also observed pre-cooked chorizo and raw chicken and raw beef held above 41 degrees F in the black refrigerator. Also observed cheese stored above 41 degrees F in a container around water (ice that had melted). |
| Proper/Adequate Handwashing "No hand washing procedures were used. Observed food employee take off her single-use gloves and put on new gloves without washing her hands. Employees must wash their hands for at least 20 seconds prior to and after any food preparation, changing tasks, using the restroom, changing gloves, using chemicals, etc." |
| Proper Handling of Ready to Eat Foods Bare hand contact with ready-to-eat foods is not allowed. Observed food employee touch grilled bread slices with her bare hands. |
| Cross-contamination of Raw/cooked foods/Other "1. Keep all potentially hazardous foods protected by storing them in packages, wrappings, or covered containers. Observed raw chicken and raw beef stored unprotected in the refrigerator. 2. Store all raw animal foods below all pre-cooked and ready-to-eat foods. Use the food storage chart. Observed raw eggs stored above pre-cooked chorizo and an onion soup/broth in the black refrigerator. A food storage chart was already taped to the refrigerator door." |
| Equipment Adequate to Maintain Product Temperature All cold- and hot-holding equipment must maintain the proper holding temperatures for all potentially hazardous foods stored inside. The silver food prep cooler (between the grill and the silver refrigerator) and the black refrigerator held cold foods well above 41 degrees F. RED TAGGED BOTH THE SILVER FOOD PREP COOLER AND THE BLACK REFRIGERATOR. Employees knew the silver prep cooler was not working. |
| Handwashing Facilities With Soap and Towels Provide soap at all hand wash sinks. No soap was availlable for the kitchen hand wash sink. |
| Toxic Items Properly Labeled/Stored/Used Label all toxic chemical working containers. No label on the chemical spray bottle stored near the mop sink. |
| Thermometers Provided/Accurate/Properly Calibrated (2C) 1. Provide thermometer that accurately reads temperature inside all coolers. Thermometer in the black refrigerator read at 40 degrees F but the food inside read above 70 degrees F. 2. Provide thin tip thermometer that reads from 0 degrees F to 220 degrees F for raw thick meats. |
| Food Contact Surfaces of Equipment and Utensils Cleaned/Sanitized/Good Repair "1. Remove all damaged dishes and plates from food operations. Observed broken plate being used during food prep. 2. Clean the inner surface of the microwave to remove old and new food residue. 3. Replace or resurface all over-used, stained, or damaged cutting boards. 4. Clean the shelves inside the silver and black refrigerators to remove the dirt and old food residue." |
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