TACOS AND TEQUILAS MEXICAN GRILL scored 61; newer inspection records 97

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an employee drinking out of a single-use cup with no straw and no lid. Observed an unapproved cup on top of a prep cooler in the bar area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The single-use cup was covered with a lid, and a straw was placed in the drink. The…

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an employee drinking out of a single-use cup with no straw and no lid. Observed an unapproved cup on top of a prep cooler in the bar area. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The single-use cup was covered with a lid, and a straw was placed in the drink. The unapproved cup was moved to an employee area.

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

   Approved food sources

   Item 3-1A ↗

   Facility received large plastic containers of butter without a valid invoice or knowledge on where the product was purchased. Food shall be obtained from sources that comply with law. (P) Corrective Actions: A withhold from sale order was placed on the butter.

   Inspector’s full note +

   Code .04(2)(a)

   Facility received large plastic containers of butter without a valid invoice or knowledge on where the product was purchased. Food shall be obtained from sources that comply with law. (P) Corrective Actions: A withhold from sale order was placed on the butter.

   Official report · Item 3-1A ↗
   No correction or repeat marker recorded.
4. 04

   Cooling time and temperature

   Item 6-1C ↗

   Observed multiple Time/temperature control for safety (TCS) foods not cooled to 41°F within 4 hrs. Observed TCS foods not cooling at a fast enough rate. See temperature log. 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: Some TCS foods were allowed to continue cooling in the walk-in cooler, and other foods were discarded.

   Inspector’s full note +

   Code .04(6)(d)

   Observed multiple Time/temperature control for safety (TCS) foods not cooled to 41°F within 4 hrs. Observed TCS foods not cooling at a fast enough rate. See temperature log. 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: Some TCS foods were allowed to continue cooling in the walk-in cooler, and other foods were discarded.

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

   Cooling methods and equipment

   Item 11A ↗

   Observed white shredded cheese cooling in a covered plastic container in the walk-in cooler. Observed watermelon slices cooling in a covered plastic container in a drink storage fridge with a temperature higher than 41 degrees F. Observed cooked cauliflower and pork cooling in an ice bath in a plastic container sitting on a prep table. 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…

   Inspector’s full note +

   Code .04(6)(e)

   Observed white shredded cheese cooling in a covered plastic container in the walk-in cooler. Observed watermelon slices cooling in a covered plastic container in a drink storage fridge with a temperature higher than 41 degrees F. Observed cooked cauliflower and pork cooling in an ice bath in a plastic container sitting on a prep table. 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: informed person in charge of the proper cooling methods.

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

   Wiping cloth use and storage

   Item 12C ↗

   Observed 2 buckets of sanitizer at a concentration of 0ppm storing wiping cloths. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to the appropriate concentration for QUAT sanitizer.

   Inspector’s full note +

   Code .04(4)(m)

   Observed 2 buckets of sanitizer at a concentration of 0ppm storing wiping cloths. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Sanitizer was remade to the appropriate concentration for QUAT sanitizer.

   Official report · Item 12C ↗
   No correction or repeat marker recorded.
7. 07

   Utensil, equipment and linen storage

   Item 14B ↗

   1,2,4Observed multiple metal and plastic pans stored as clean, stacked wet in the dish storage area. 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 separated in a self-drying position.

   Inspector’s full note +

   Code .05(10)(e)

   1,2,4Observed multiple metal and plastic pans stored as clean, stacked wet in the dish storage area. 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 separated in a self-drying position.

   Official report · Item 14B ↗
   No correction or repeat marker recorded.
8. 08

   Garbage disposal

   Item 17B ↗

   Trash cans in the women's restroom do not have lids. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. (C)

   Inspector’s full note +

   Code .06(5)(n)

   Trash cans in the women's restroom do not have lids. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: 1. Inside the food service establishment if the receptacles and units: (i) Contain food residue and are not in continuous use; or (ii) After they are filled; and 2. With tight-fitting lids or doors if kept outside the food service establishment. (C)

   Official report · Item 17B ↗
   No correction or repeat marker recorded.
9. 09

   Ventilation and lighting

   Item 17D ↗

   Observed 2 speakers on prep surfaces in the kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Speakers were moved to an employee area.

   Inspector’s full note +

   Code .07(4)(b)

   Observed 2 speakers on prep surfaces in the kitchen. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: Speakers were moved to an employee area.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.
10. 10

    Pest control

    Item 18 ↗

    The front door was propped open at the beginning of the inspection 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: The front door was closed.

    Inspector’s full note +

    Code .07(2)(m)

    The front door was propped open at the beginning of the inspection 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: The front door was closed.

    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.