Taqueria El Toro #1

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11(E) Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT at a frequency specified by the manufacturer; or at a frequency necessary to preclude accumulation of soil or mold. Observed an accumulation of black grime build up along the interior top surface of the bulk ice machine unit. Also; observed residue in the ice machine. .

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; At the grab-n-go station; noted containers of pico and cactus tomato mixture was temping between 43-44 F. Maintain TCS items between 41 F or below for cold holding. CDI- pH was reading at 4.1-4.2 so items were not discarded. Verification is required within 3 days to make sure temperature of the cold holding unit is holding below 41oF or they can remove TCS products for this unit. If they wish to apply for a variance plan to hold these items above 41oF we can start the process by emailing me at Julie.fisher@wake.gov

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

8-201.13 When a HACCP Plan is Required (C) Observed corn being cooked at a temp between 80oF-94oF for over 12 hours with no approved HACCP plan TCS food shall be held below 41oF or hotter than 135oF. If not being held within these parameters the establishment can apply for a variance. Corn was not discarded due to its basic nature reading at greater than 5.0 (discussed with Karla Crowder).

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Variance obtained for specialized processing methods

Inspector’s Notes

8-103.11 Documentation of Proposed Variance and Justification - Pf Before a VARIANCE from a requirement of this Code is APPROVED; the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes: (A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers; (B) An analysis of the rationale for how the potential public health HAZARDS and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; and (C) A HACCP PLAN if required that includes the information specified under sec. 8-201.14 as it is relevant to the VARIANCE requested. Observed no HACCP Plan available for corn tortilla cooking process. Reach out to Julie.fisher@wake.gov to start the process. Verification required within 10 days.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Priority foundation: Cooling chicken wings (cooling from yesterday at 45oF) in a container that is greater than 4 inches deep. Cool food rapidly in thin portions; use ice as ingredient; walk-in cooler or walk-in cooler or walk-in freezer or use other effective means. CDI: PIC voluntarily discarded chicken wings. EHS discussed alternative cooling methods with PIC.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11 : Some pans are stacked wet. Air dry pans before stacking them or cross stack them. The pans were rearranged during the inspection.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

4-202.11 Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Observed multiple broken lids and containers. Verification within 10 days.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12 Hand Drying Provision (Pf)- No paper towels available for the handwashing sink near the dish washing area. Ensure all handsinks are stocked with paper towels. CDI- paper towels replaced at handsink.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-702.11 - Observed an accumulation of black grime build up along the interior top surface of the bulk ice machine unit. Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning. CDI- Education provided; PIC had staff clean noted area.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11 : Some pans are stacked wet. Air dry pans before stacking them or cross stack them. The pans were rearranged during the inspection.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; In walk-in cooler; container of raw steak was stored above cooked meats. In the walk-in freezer; noted working container of raw meat stored above cheese filled tamales. FOOD shall be protected from cross contamination by Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and in order of final cook temperature. CDI- PIC directed to have these items rearranged in correct storage order.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed a pan of fat back reading between 98-96 F on the prep table. Discussed ensuring all TCS items are held at 135 F or above for hot holding. CDI- Items reheated and placed back in hot holding.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; At the grab-n-go station; noted containers of salsa verde was temping between 44-45 F. Maintain TCS items between 41 F or below for cold holding. CDI- EHS instructed PIC to cool containers of salsa verde in the walk in cooler.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Detail cleaning needed for the utensil storage rack across from the dishmachine and interior top surface of the bulk ice machine unit. Increase frequency of cleaning.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111 Controlling Pests (Pf)- Observed a few flies near the hot hold make line. Keep the premises free of insects; rodents; and other pests. CDI- Education provided; Person in charge working to install additional blue lights near the entrances.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed a stack of fresh produce being stored on the floor in the walk in cooler. Keep all food items at least 6 inches off the floor in a clean; dry location.

In Plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11 : Some pans are stacked wet. Air dry pans before stacking them or cross stack them. The pans were rearranged during the inspection.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12 : No thermometer in the walk-in cooler. Provide a refrigeration thermometer that is readily accessible. A thermometer was provided during the inspection.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Priority; Quaternary ammonium sanitizer is less than 200ppm at the 3 compartment sink. Quaternary ammonium shall be a minimum of 200-400ppm. Sanitizer was remixed to the correct concentration.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14 Priority: Tripe is between 78-87F that has been cooling for 5 1/2 hours in the walk-in cooler. Cool TCS food from 135F to 70F within 2 hours and 70F to 41F within 4 more hours for a total of 6 hours of cooling. Tripe was reheated to above 165F to complete the cooling cycle again.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 Priority foundation: Unlabeled chlorine in a spray bottle. Label all working containers of poisonous or toxic materials such as cleaners and sanitizers once taken from bulk supplies with the common name of the material. Chlorine was labeled once REHS spoke to PIC.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 Priority foundation: Cooling tripe in a container that is greater than 4 inches deep. Cool food rapidly in thin portions; use ice as ingredient; walk-in cooler or walk-in cooler or walk-in freezer or use other effective means. The tripe was placed on sheet pans after it was reheated to above 165F.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Core: Build up inside the ovens. Nonfood-contact surfaces of equipment shall be cleaned at frequency to preclude accumulation of soil residues. This is a repeat item.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15 Core; Missing a faucet at the 3 compartment sink. Plumbing shall be maintained in good repair.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Quaternary ammonium sanitizer is over 400ppm of quaternary ammonium in the wiping cloth bucket. Sanitizer shall be mixed to within the tolerance range(200-400ppm of quaternary ammonium). The sanitizer was remixed to the correct concentration.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; Build up inside the ovens. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The hot and cold faucet is not working on the left side of the 3 compartment sink. Plumbing shall be maintained in good repair.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Three blown lights beneath the hood. Provide 50 foot candles of light in the prep areas.

In Plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- REHS emailed written procedures to PIC.

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; No hand soap in the women's restroom. Hand washing sinks or group of two adjacent hand washing sinks shall be provided with a supply of hand soap. Hand soap was provided once REHS spoke to PIC.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.112; Priority Foundation; The dish machine is not reaching 160F at the plate. High temperature dish machines shall reach 160F at the plate. Wash; rinse and sanitize dishes; pans; utensils at 3 compartment sink until dish machine is repaired. REHS will follow-up by June 9th.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-901.11; Core; Noted pans stacked while still wet on the storage racks. Cross stack the dishes to allow the air drying process to take place.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-203.11; Priority Foundation; Noted Management recently removed the handwashing sink located near the 3 compartment sink. The closets handwashing sink for dish washing staff is within the prep sink area on the other side of prep kitchen. Except as specified in par.par. (B) and (C) of this section; at least 1 handwashing sink; a number of handwashing sinks necessary for their convenient use by employees in areas specified under sec. 5-204.11; and not fewer than the number of handwashing sinks required by law shall be provided. Verification required. Handwash sink must be replaced in noted areas.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Several large pots and serving containers were still greasy to touch while stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- items taken back to dish pit for recleaning.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.14; Priority Foundation; Noted facility par cooking chicken (adding grill marks) then fully cooking chicken in oven without written procedures. Written procedures shall be prepared; followed and stored in the food establishment. CDI- Education provided; . Provided paperwork if facility decides to continue par cooking process.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Noted chicken wings reading between 132-133 F in the hot hold make line. Discussed ensuring all TCS items are held at 135 F or above for hot holding. CDI- Items reheated and placed back in hot holding.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; At the grab-n-go station; noted a few containers of salsa verde and salsa rojo are temping between 42-44 F. Also observed a large container of chopped tomatoes temping between 45-46 F on the prep counter. Maintain TCS items between 41 F or below for cold holding. CDI- Chopped tomatoes placed in the walk in cooler to cool. Containers of salsa rojo and salsa verde were pushed back towards the back of the grab-n-go cooler or voluntarily discarded.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; Facility missing food thermometer during time of inspection. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13; Priority Foundation; No maximum registering thermometer for the high temperature dish machine. Provide a maximum registering thermometer for the measuring the temperature at 160F on the equipment/plate for the high temperature dish machine. ; CDI- Provided facility thermostrips during inspection ; 4-501.14; Core; Detail cleaning needed for the vats and faucet handles of the 3-compartment sink. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Non-food contact surfaces clean

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; Noted a slow leak at the base of the Beef prep sink faucet. Also noted the cold water faucet on the Beef prep sink is no longer functioning. All plumbing should be maintained in good repair. Repair noted area.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Detail Floor Cleaning need for front end kitchen area and FRP wall panel behind the 3 Comp sink. Noted significant ice build-up along the floors entry to the walk in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.