TACOS & TEQUILAS MEXICAN GRILL scored 78; newer inspection records 98

1. 01

   Food separation and protection

   Item 4-1A ↗

   Observed a food employee touch a phone with gloves on, then touch a pan of chopped onions. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee washed their hands and changed their gloves. The outside of the pan was sanitized.

   Inspector’s full note +

   Code .04(4)(n)1

   Observed a food employee touch a phone with gloves on, then touch a pan of chopped onions. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: The food employee washed their hands and changed their gloves. The outside of the pan was sanitized.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
2. 02

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed multiple boxes of raw chicken stored over raw beef in the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed multiple boxes of raw chicken stored over raw beef in the walk-in cooler. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Boxes were rearranged.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
3. 03

   Cold holding

   Item 6-1A ↗

   Observed pico, lettuce, and shredded cheese held above 41°F (5°C) in the open-top prep coolers. Observed raw marinated shrimp, raw beef, and raw shelled eggs held above 41°F (5°C) in the prep cooler under the grill. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed pico, lettuce, and shredded cheese held above 41°F (5°C) in the open-top prep coolers. Observed raw marinated shrimp, raw beef, and raw shelled eggs held above 41°F (5°C) in the prep cooler under the grill. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food items were discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
4. 04

   Cooling time and temperature

   Item 6-1C ↗

   Observed multiple pans of queso not cooled to 41°F within 6 hours in the walk-in cooler. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Queso was discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Observed multiple pans of queso not cooled to 41°F within 6 hours in the walk-in cooler. TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Queso was discarded.

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

   Cooling methods and equipment

   Item 11A ↗

   Observed multiple full plastic-wrapped metal pans of queso cooling in an ice bath in the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated the person in charge on proper cooling methods. Advised the person in charge to remove the plastic and put less queso in…

   Inspector’s full note +

   Code .04(6)(e)

   Observed multiple full plastic-wrapped metal pans of queso cooling in an ice bath in the walk-in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Educated the person in charge on proper cooling methods. Advised the person in charge to remove the plastic and put less queso in each pan.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
6. 06

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple metal pans and plastic containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were allowed to be placed in an air-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple metal pans and plastic containers stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Dishes were allowed to be placed in an air-drying position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
7. 07

   Single-use article storage and use

   Item 14C ↗

   Observed multiple single-use bottles with a sticker for one food item being reused and filled with seasonings. Single-service and single-use articles may not be reused. (C)

   Inspector’s full note +

   Code .05(6)(r)

   Observed multiple single-use bottles with a sticker for one food item being reused and filled with seasonings. Single-service and single-use articles may not be reused. (C)

   Official report · Item 14C ↗
   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.