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Business Info

Restaurant: TACOS AL PASTOR
Address: 400 S Bascom Avenue, San Jose, CA 95128
Type: Restaurant 0-5 Employees
Total inspections: 9
Last inspection: Jun 28, 2013

Score
(the higher the better)
99

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Ratings Summary

Based on 1 vote

Overall Rating:		4.0
Ratings in categories:
Food:		5.0
Service:		4.0
Price:		4.0
Ambience:		3.0
Cleanliness:		4.0

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Violation descriptions and comments

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))
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)
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 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)
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))
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)
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.

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)
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))
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
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)
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
Comminuted meat, raw eggs, or any food containing comminuted meat or raw eggs, shall be heated to 155�°F for 15 sec. Single pieces of meat, and eggs for immediate service, shall be heated to 145�°F for 15 sec. Poultry, comminuted poultry, stuffed fish / meat / poultry shall be heated to 165�°F. Other temperature requirements may apply. (114004, 114008, 114010)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
The premises of each food facility shall be kept clean and free of litter and rubbish all clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces the facility shall be kept vermin proof. (114067 (j), 114123, 114143 (a) & (b), 114256, 114256.1, 114256.2, 114256.4, 114257, 114257.1, 114259, 114259.2, 114259.3, 114279, 114281, 114282)
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)

Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Each food facility shall be kept free of vermin: rodents (rats, mice), cockroaches, flies.( 114259.1, 114259.4, 114259.5)
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)
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))
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
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)
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 clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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)

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)
No employees shall eat, drink, or smoke in any work area. (113977)
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
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
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
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)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
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

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
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
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)
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))

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

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)
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

OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F. OBSERVED POTENTIALLY HAZARDOUS FOODS (PHF'S) COOLING ON TOP OF ICE INSIDE A NARROW FOOD CONTAINER.
PREP UNIT IS NOT WORKING (PHF'S) STORED ON TOP MEASURED GREATER THAN 50F.
OBSERVED POTENTIALLY HAZARDOUS FOODS COOLING IMPROPERLY ON TOP OF ICE INSIDE NARROW FOOD CONTAINERS.

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

PHF'S STORED AT TOP PREP UNIT MEASURED GREATER THAN 41F.

1 User Review:

NoMoreSnowForMe

Added on May 28, 2014 1:17 PM

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This is my favorite Mexican restaurant to go to for breakfast. They have great Huevos Rancheros, and you can have your choice of red or green sauce. I prefer their green sauce.

You order at the counter, and there is a tip jar on the counter. This is where I tip. Then you sit down, and a server will bring your food. You get your own water at a counter with plastic glasses and ice and water. Any other beverages are brought to you. They will also bring you a tortilla warmer with tortillas in it. I always get corn tortillas, but I am assuming you could have your choice of flour or corn.

This is a small place, with an open room with tables, and some of the tables have a soft bench on one side, if it’s against a wall. There are usually a lot of Mexican families eating there, which tells you the food is authentic.

It’s never been very crowded when I’ve gone for breakfast. I’ve never eaten any other meals there. I was just thrilled to find a breakfast place that was affordable for my Huevos Rancheros.

The prices are just a tad higher than I think they should be, but not bad, and I always leave satisfied.

Would you recommend TACOS AL PASTOR to others? Yes

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Takes reservations:

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Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

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Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

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Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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