- Hot and Cold Holding Temperatures
- Details:
- The carne asada (from the 2 door prep unit) is 47F. Maintain cold food at 41F or below. Correct today.
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Hot and Cold Potable Water Not Available
- Details:
- The hot water at the 3-comp sink is 105F, the water at the mop sink is 104F, and the water at the prep sink is 103F. Provide hot water at a minimum of 120F. Correct today. There is no hot water in the restroom (the knob just turns, there is no water). Cold water temperature is 56F. Provide hot water to the handwashing sink in the restroom at 100F (minimum). Correct immediately.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Approved Thawing Methods
- Details:
- Improper thawing of meat in the 3-comp sink observed at the start of the inspection. Meat shall be thawed in the food prep sink in one of the following 4 ways: under cold running water of sufficient velocity to flush away loose particles, in the microwave, in the refrigerator, or during the cooking process. Correct today.
- Comment:
- Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
- Equipment/Utensils Approved and in Good Repair
- Details:
- The hood and the hood filters are dusty and greasy. Clean and sanitize hood and hood filters by 2 weeks.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Approved / Sufficient Ventilation and Lighting
- Details:
- The hood is not turned on at the time of the inspection. There is someone on site working on the hood at this time. Repair hood fan to proper working order ASAP.
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
- Comment:
- The front door of the facility is open. Maintain door closed at all times. A permanent screen door may be installed (building owner took measurements while inspector was on site). The premises must be vermin and insect proof. Correct by 2 weeks.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The kitchen floor (in hard to reach areas) has food and non-food debris. Pull back equipment, clean and sanitize surface by 2 weeks. The wall damage that has been patched in the restroom and behind the mop sink has created an absorbent surface (plaster). Paint the surface with a semi-gloss or gloss paint or cover with FRP sheeting. Correct by 2 weeks. There are some damaged ceiling tiles. Replace damaged ceiling tiles b 2 weeks.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- The current health permit is not available. Provide current health permit by 2 weeks.
|
02/09/2016 | Reinspection |
- Employee Eating, Tasting, Drinking or Tobacco Use
- Details:
- Observed cigarette butts under the 3-comp sink and under the mop sink. Smoking is not permitted indoors or within 20 feet of the door. Remove cigarette butts today.
- Comment:
- No employees shall eat, drink, or smoke in any work area. (113977)
- Handwashing Facilities Supplied and Accessible
- Details:
- The paper towels in the restroom are not in a dispenser. Maintain paper towel roll in the dispenser. Correct today.
- Comment:
- Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
- Hot and Cold Holding Temperatures
- Comment:
- Potentially hazardous foods shall be held at or below 41/ 45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))
- Hot and Cold Potable Water Not Available
- Details:
- The hot water at the 3-comp sink is 111F. Increase hot water temperature to 120F or higher. Correct today. The hot water at the mop sink is 110F. Increase hot water temperature to 120F or higher. Correct today. There is no hot water in the restroom (the knob just turns, no water). Cold water temperature is 57F. Provide hot water to the handwashing sink in the restroom at 100F (minimum). Correct today.
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Equipment/Utensils Approved and in Good Repair
- Details:
- The hood and hood filters are greasy and dusty. Clean and sanitize by 2 weeks.
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
- Approved / Sufficient Ventilation and Lighting
- Details:
- The hood was not turned on at time of inspection. Per Miguel, there is a problem with the fans. The hood must be turned on whenever food is being cooked. Repair hood to proper function ASAP.
- Comment:
- Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
- Plumbing Maintained
- Details:
- Approved Back Flow Device
- Comment:
- At the start of the inspection, the prep sink was full of buckets, utensils, etc. and the hot water was turned off. Maintain the prep sink accessible for use. The prep sink is to be used for food preparation (thawing of meat, washing produce, etc.) Correct today.
- Premises: Clean/Litter Free
- Details:
- Vermin-Proof
- Comment:
- At the start of the inspection, the front door of the facility was open. Maintain door closed at all times. A permanent screen door may be installed, but the premises must be vermin and insect proof. Correct ASAP.
- Floors, Walls, Ceilings
- Details:
- Clean and Maintained
- Comment:
- The floor in hard to reach areas has food and non-food debris. Pull back all equipment, remove food and non-food debris, clean and sanitize. Correct today. The walls behind the toilet and behind the mop sink have damage. Repair wall damage. Use only approved materials (smooth, cleanable, durable and non-absorbent (such as sheet rock or plaster painted with a semi-gloss paint, FRP sheeting, tile or the like). Repair by 2 weeks. There are some ceiling panels that have water damage. Replace damaged ceiling panels by 2 weeks.
- Signs Posted
- Details:
- Last Inspection Report Available
- Comment:
- The current health permit is not available. Post current health permit today. SB-180 is not posted. Post provided SB-180 within customer view today.
|
01/21/2016 | Routine |
- Critical: Rodents, Insects, Birds or Animals Inside Facility
- Comment:
- Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
- Hot and Cold Potable Water Not Available (corrected on site)
- Comment:
- An adequate, protected, pressurized, potable supply of hot water and cold water shall be provided at all times. (113953(c), 114099.2(b) 114101(a), 114189, 114192, 114192.1, 114195)
- Food Unprotected from Contamination During Storage (corrected on site)
- Comment:
- All food shall be separated and protected from contamination. (113984 (a, b, c, d, f), 113986, 114060, 114067(a, d, e, j), 114069(a, b), 114077, 114089.1 (c), 114143 (c))
- Equipment/Utensils Not Approved/Installed/Cleaned (corrected on site)
- Comment:
- All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
|
10/29/2014 | Routine |
- Lack of Valid Food Safety Certificate
- Comment:
- All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination. (113947-113947.1) Any food handler hired after June 1, 2011 shall obtain a Food Handler Card within 30 days (113948).
- Food Contact Surfaces Not Cleaned and Sanitized
- Comment:
- All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
- Signs Not Posted
- Details:
- Last Inspection Rpt Unavailable
|
04/20/2012 | Routine |
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