El Taco Loco, 702 Valley Avenue, Birmingham, AL 35209 - Restaurant inspection findings and violations



Business Info

Restaurant: El Taco Loco
Address: 702 Valley Avenue, Birmingham, AL 35209
Total inspections: 2
Last inspection: Mar 23, 2012
Score
(the higher the better)

90

Restaurant representatives - add corrected or new information about El Taco Loco, 702 Valley Avenue, Birmingham, AL 35209 »


Inspection findings

Inspection Date

Inspection Score
(the higher the better)

  • Approved thawing methods used.
  • Cooling methods. Facilities to maintain product temperature. Plant food cooking.
  • Dressing rooms provided. Employee designated areas properly located. Living/sleeping quarters separation.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Handwashing facilities: Soap, towels/drying device, sign, use restrictions.
  • Lighting, Ventilation: adequate. Ventilation system(filters), clean, operated. Lights shielded.
  • Wiping cloths; clean, use limitations, stored.
Sep 26, 2011 92
  • Cooking surfaces, non-food contact surfaces: clean. Frequency; Methods; Refills.
  • Food contact surfaces characteristics. Single service/use used when required.
  • Food contamination prevented during storage, preparation, display, handling, other.
  • Food(ice), Non-food contact surfaces: constructed, cleanable, installed, located.
  • Properly labeled; Original container. Records. Code, date, outdated
  • Storage, handling, drying of clean equipment, utensils.
  • Thermometers provided, accurate, conspicuous.
Mar 23, 2012 90

Violation descriptions and comments

Sep 26, 2011

3-501.15 Cease cooling food at room temperature.3-501.15 Place cooling food on top shelf of cooler or freezer.3-501.15 Use rapid cooling equipment or an ice bath to cool food.3-501.15 Use shallow pans that facilitate heat transfer when cooling food.
3-501.13 Cease thawing potentially hazardous food at room temperature./ hot dogs
4-202.16 Replace damaged gasket on cooler door./ prep
3-304.14 Store wet wiping cloths for sanitizing in 50 to 100 ppm chlorine./ too much in one container and not enought in another container
5-205.11 Provide access to handsinks at all times./ do not block back handsink with stool.
6-304.11 Cease the use of cooking equipment without installation of an approved exhaust ventilation hood./ all food e.g. soup, must be under the hood when cooked./ cook smaller patches
6-202.11 Replace broken light shields./ over line
6-305.11 Provide lockers or other suitable facilities for storage of employees personal belongings./ jacket on food rack

Mar 23, 2012

4-101.11 Cease the use of food contact surfaces which alter color, odor, or taste of food, or which allow migration of substances. Metal band basting brush is corroded.
3-302.12 Label all food or ingredients that are not in the original package with the common name of the food. Food storage containers are not labeled.
4-302.12 Provide appropriate, readily accessible thermometers for all coolers. Unable to locate the thermometer inside the prep cooler.
4-302.12 Provide appropriate, readily accessible thermometer for verifying food temperatures. Unable to locate the food thermometer. Provide a food thermometer for cold & hot food, (0F to 220F).
3-305.11 Store food in a clean, dry location where it is not exposed to splash, dust, or other contamination.
3-305.11 Store food at least 6 inches above the floor. Packaged food stored on the floor, inside the WI cooler.
4-602.12 Clean microwaves at least every 24 hours. Build up of food debris inside both microwaves.
4-202.16 Replace damaged gasket on cooler door. RI prep cooler door gaskets are torn, (cook line).
4-901.11 Allow utensils to air dry before stacking. Wet stacking of clean food pans.

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