TAQUERIA SAN MARTIN

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2-1-2025

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter cut tomatoes (45F - Cold Holding) Discussed using more ice in pan.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line carne asada (118F - Hot Holding). Manager put on heat. Corrective Action Taken

Basic - Food stored outside. Observed cooler with cut fruit, prepared cakes and an employee placing container with bags of fried rings in front of unit. Manager moved all foods onto truck. Explained to manager no food can be outside of truck. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning - From follow-up inspection 2023-12-11: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat Warning - From follow-up inspection 2023-10-02: Not all dated Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Small ice cooler in sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats

Basic - Working containers of food removed from original container not identified by common name. Sugar

Intermediate - Handwash sink not accessible for employee use at all times. Small cooler in hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,beans

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda can open on prep table

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked meats, cheese,rice ,beans

Intermediate - Handwash sink not accessible for employee use at all times. Small cooler in sink Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda

Basic - Reuse of single-service or single-use articles. Sour cream containers

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Working containers of food removed from original container not identified by common name. Sugar

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Taco meat on prep table Put in cooler Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Small cooler in sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,cheese Repeat Violation

Basic - Cloth used as a food-contact surface. On tortillas

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle

Basic - Reuse of single-service or single-use articles. Sour cream containers