OAXACA TACOS AND TEQUILA BAR scores 80; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed handwashing sink across from hot holding table with no water 85F or above. Only cold water can be supplied.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Inspector’s full note +

   Code .06(2)(c)

   Observed handwashing sink across from hot holding table with no water 85F or above. Only cold water can be supplied.// A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85°F (29.4°C) through a mixing valve or combination faucet. (Pf) Self-closing, slow-closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Food protection

   Item 4-2A ↗

   Observed tortillas, black beans, dried thyme (tomillo), cinnamon (canela), and salt stored uncovered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food was covered with a lid or wrapped in plastic wrap.//

   Inspector’s full note +

   Code .04(4)(c)1(iv)

   Observed tortillas, black beans, dried thyme (tomillo), cinnamon (canela), and salt stored uncovered.// Food must be protected from cross contamination by storing the food in packages, covered containers, or wrappings, except for loosely covered, or uncovered containers in which food is being cooled if protected from overhead contamination. (C) Corrective Actions: Food was covered with a lid or wrapped in plastic wrap.//

   Official report · Item 4-2A ↗
   No correction or repeat marker recorded.
3. 03

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed black mold-like accumulation on interior surface of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note +

   Code .05(7)(a)1

   Observed black mold-like accumulation on interior surface of ice machine.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
4. 04

   Cold holding

   Item 6-1A ↗

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was cold holding improperly for less than 4 hours and allowed to cool down.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was cold holding improperly for less than 4 hours and allowed to cool down.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
5. 05

   Hot holding temperatures

   Item 6-1B ↗

   Observed several time/temperature control for safety foods hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods hot holding improperly for less than 2 hours were reheated to 165F. Foods hot holding improperly for more than 2 hours were discarded. Advised person in charge to keep foods in hot holding table covered to maintain proper temperatures.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed several time/temperature control for safety foods hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods hot holding improperly for less than 2 hours were reheated to 165F. Foods hot holding improperly for more than 2 hours were discarded. Advised person in charge to keep foods in hot holding table covered to maintain proper temperatures.//

   Official report · Item 6-1B ↗
   No correction or repeat marker recorded.
6. 06

   Pest control

   Item 18 ↗

   Observed back door was ajar at beginning of inspection. Observed back door is not fully tight-fitting to frame. Light passes through when the door is closed.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Door was closed during inspection.//

   Inspector’s full note +

   Code .07(2)(m)

   Observed back door was ajar at beginning of inspection. Observed back door is not fully tight-fitting to frame. Light passes through when the door is closed.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: 1) filling or closing holes and other gaps along floors, walls, and ceilings; (C) 2) closed, tight-fitting windows; (C) and 3) solid self-closing, tight-fitting doors. (C) Corrective Actions: Door was closed during inspection.//

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.