TAQUERIA GUANAGUATO

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk in truck and put in gloves to begin cooking without washing hands.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Establishment has bleach that's not for food contact surfaces. Operator went to get bleach at time of inspection. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese 51 F in reach in cooler, manager placed in reach in freezer. Corrective Action Taken Repeat Violation Admin Complaint

Basic - Food being prepared outside. Observed sauce being portioned outside, manager brought food in. Corrected On-Site Admin Complaint

Basic - Food stored on floor. Oil on floor. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut leafy greens 54 F. Operator placed in reach in cooler. Corrective Action Taken

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink.

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. Sent to operator at time of inspection. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil on floor. Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested 0 ppm chlorine, operator remade tested 100 ppm chlorine. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed operator wash and rinse container without sanitizing it. Discussed with operator wash rinse and sanitize step.

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. Sent to operator at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Croutons in handwash sink, operator removed at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced paper towels. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Oil on floor, operator removed oil. Corrected On-Site Repeat Violation

Basic - Unclean building components, attachments or fixtures. Hood. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce over cheese in reach in cooler, operator removed at time of inspection. Corrected On-Site

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

High Priority - Container of medicine improperly stored. Employee medicine over cutting board.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/2023.

Intermediate - Handwash sink not accessible for employee use at all times. Containers and utensils in handwash sink, operator removed at time of inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink, operator replaced at time of inspection. Corrected On-Site

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator got sanitizer at time of inspection. Corrected On-Site Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at handwash sink, operator provided at time of inspection. Corrected On-Site

Basic - Food stored on floor. Mojo and lemon juice stored on floor under grill.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted.

Basic - Unclean building components, attachments or fixtures. Hood system soiled. Repeat Violation

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

High Priority - Nonfood-grade bags used in direct contact with food. Chicken in grocery bag in reach in freezer.

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

Basic - Unclean building components, attachments or fixtures. Hood soiled.

High Priority - Container of medicine improperly stored. Vitamins and medicine stored next to food items,operator relocated items. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Disinfectant spray stored over food, operator relocated. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with bag of fries. Fries relocated. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone stored above food items, operator moved. Corrected On-Site

Basic - Food being prepared outside. Observed employee cutting tomatoes outside on a table. Discussed with employees and they stopped prepping outside. Corrective Action Taken Admin Complaint

Basic - Food stored on floor. Oil and mojo stored on floor in front of grill.

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood soiled with build up grease.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested bucket 0 ppm, re made buckets 100 ppm. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed metal scoop stored in standing water temped at 110 °F. Operator relocated item at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Temped krab salad (48°F - Cold Holding) at 2:50pm. Operator placed item in reach in freezer uncovered. Re-temped at 46 °F at 3:0m. Corrective Action Taken