TACO ELDORADO

5 findings recorded on Nov 3, 2026.

1. Inspector observationItem 5-2 ↗

   Raw-food consumer advisory

   Menu consumer advisory statement is missing the disclosure statement. The asterisk used to indicate raw/undercooked menu items does not match the asterisk on the consumer advisory. Shrimp items marked with an asterisk that are not served raw/undercooked. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective…

   Inspector’s full note

   Inspection item: Inspection item 5-2

   Code .04(7)(e)

   Menu consumer advisory statement is missing the disclosure statement. The asterisk used to indicate raw/undercooked menu items does not match the asterisk on the consumer advisory. Shrimp items marked with an asterisk that are not served raw/undercooked. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements (including linking asterisking) shall be worded in legible type in all capital letters and no smaller than size font #8, or if displayed on a menu board shall be printed no smaller than the smallest lettering used for a menu item. (Pf)

   Official report · Item 5-2 ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Cooked peppers and onions held on time control not marked with the start and discard times. No written procedures available. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Cooked peppers and onions held on time control not marked with the start and discard times. No written procedures available. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Peppers and onions were marked with the start and discard times. Procedures developed during inspection. //

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 12A ↗

   Food storage and contamination

   Observed employee rinsing cooked intestines at the 3-compartment warewashing sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Food was removed from the warewashing sink. Sink compartments sanitized. //

   Inspector’s full note

   Inspection item: Inspection item 12A

   Code .04(4)(t)

   Observed employee rinsing cooked intestines at the 3-compartment warewashing sink. // During preparation, unpackaged food shall be protected from environmental sources of contamination. (C) Corrective Actions: Food was removed from the warewashing sink. Sink compartments sanitized. //

   Official report · Item 12A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.