SUPER TAQUERIA-15840, 15840 Monterey Road, Morgan Hill, CA 95037 - Restaurant inspection findings and violations



Business Info

Restaurant: SUPER TAQUERIA-15840
Address: 15840 Monterey Road, Morgan Hill, CA 95037
Type: Restaurant 6-25 Employees
Total inspections: 6
Last inspection: Jun 10, 2013
Score
(the higher the better)

96

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Inspection findings

Inspection Type

Inspection Date

Inspection Score
(the higher the better)

  • Proper hot and cold holding temperatures
Routine Inspection Sep 2, 2010 99
  • Proper hot and cold holding temperatures
Routine Inspection Mar 17, 2011 99
No violation noted during this evaluation. Complaint Inspection Mar 17, 2011 100
  • Warewashing facilities: installed, maintained, use...
Routine Inspection Apr 26, 2012 99
  • Demonstration of knowledge food mgr certification
  • Floors, walls & ceilings: built, maintained, and
  • Proper cooling methods
  • Wiping cloths: properly used and stored
Routine Inspection Nov 15, 2012 96
  • Hot and cold water not available
  • Thermometers missing or inaccurate
  • Unapproved thawing methods used; frozen food
  • Wiping cloths: improperly used and stored
Routine Inspection Jun 10, 2013 96

Violation descriptions and comments

Sep 2, 2010

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Mar 17, 2011

Potentially hazardous foods shall be held at or below 41/45°F or at or above 135°F. (113996, 113998, 114037, 114343(a))

Apr 26, 2012

Food facilities that prepare food shall be equipped with warewashing facilities. Testing equipment and materials shall be provided to measure the applicable sanitization method. (114067(f,g), 114099, 114099.3, 114099.5, 114101(a), 114101.1, 114101.2, 114103, 114107, 114125)

Nov 15, 2012

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.
All potentially hazardous food shall be RAPIDLY cooled from 135°F to 70°F, within 2 hours, and then from 70°F to 41 °F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
The walls / ceilings shall have durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other than the customer service areas, shall be approved, smooth, durable and made of nonabsorbent material that is easily cleanable. Approved base coving shall be provided in all areas, except customer service areas and where food is stored in original unopened containers. Food facilities shall be fully enclosed. All food facilities shall be kept clean and in good repair. (114143 (d), 114266, 114268, 114268.1, 114271, 114272)

Jun 10, 2013

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)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
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)
An accurate easily readable metal probe thermometer suitable for measuring temperature of food shall be available to the food handler. A thermometer +/- 2 °F shall be provided for each hot and cold holding unit of potentially hazardous foods and high temperature warewashing machines. (114157, 114159)

3 BASIN HOT WATER MEASURED AT 110F.
IMPROPER THAWING OF PHF'S.
NO SANITIZING SOLUTION FOR WASH TOWELS.
NO STEM THERMOMETER.

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