TAQUERIA ORIGINAL LA GUADALUPE CORP

Basic - Current Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Operator placed on window. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Tortillas in grocery bags in reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Stained with food debris on prep table.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and beef in reach in cooler no label.

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. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, Clean up for vomit and diarreal events handout. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided and or reviewed the 2017 food code changes, Big 6 Foodborne Illnesses, Clean up for vomit and diarreal events handout. Corrective Action Taken

Basic - Silverware/utensils stored upright with the food-contact surface up. In ware washing area. Corrected On-Site

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. Provided a copy. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.Provided a copy Corrective Action Taken

High Priority - Raw animal food stored over or with unwashed produce. Eggs over tomatoes. Operator removed the eggs. Corrected On-Site

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

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. Employee touched lime slices with her bare hands. I had the employee to wash her hands and use gloves. The lime garnish was discarded.

High Priority - Food placed in soiled container/equipment. Thawing meat in the sink with dirty dishes. Operator removed the meat. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bag of pork 45F inside a pot on the floor. I had the operator to put the product inside of his reach in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep table across from the cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Pots stored in the hand washing sink. The operator removed the pits. Corrected On-Site

Basic - Food stored on floor. Containers of meat. Operator removed the product from off the floor. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Propane tanks, cookers.

Intermediate - Food-contact surface soiled. Small white cutting board on the prep table across from the hand washing sink.