EL TACO JALISCO

4-2B: .05(8)(a)Observed employee at dish pit wash a metal container with soap and then rinse it. Employee then placed container with other clean items. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC had employee wash, rinse and sanitize metal container.

6-1A: .04(6)(f)Multiple TCS (time/temperature control for safety) foods holding above 41F. See temperature log for list of out of temperature items. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded food.

6-1D: .04(6)(i)Observed tripe meat on time control that was from 9-1pm; however, it was around 3 when inspection started. 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: PIC discarded tripe.

15A: .05(6)(a)Observed an upright cooler and prep cooler that was not holding below 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: Could not correct on-site. Please correct by 6/18/2026.

1-2A: .03(2)Upon entry to facility, no one was in charge. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC (person in charge) arrived while on-site.

6-1B: .04(6)(f)Observed a large pan of steak and another pan of chicken that were holding below 135F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: PIC reheated meat to 165F.

SECOND REPEAT VIOLATION OF SAME CODE PROVISION

2-2D: .06(2)(o)Bowl and towels stored in/on handsink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Items relocated.