Taqueria Guerrero

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At double door stainless steel reach in cooler: cooked beans (56F - Cooling) As per operator, item prepared yesterday and was left to cool overnight. Item did not cool to 41F within 6 hours. See stop sale. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut lettuce (52F - Cold Holding); cooked yellow rice (46F - Cold Holding) As per operator, items held overnight. Not prepared or portioned today. Lettuce stored over stacked. See stop sale. At double door stainless steel reach in cooler: fish soup (47F - Cold Holding) As per operator cooked and Monday, held overnight. Not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-28: At double door stainless steel reach in cooler: fish soup (45F - Cold Holding) As per operator held overnight. Not prepared or portioned today. See stop sale. At flip top cooler unit: cooked carrot (47F - Cold Holding) As per operator, item stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: raw shrimp and raw tilapia fillet stored above ready to eat green salsa in an open bucket. At bottom section of flip top cooler unit: raw eggs stored over French fries and cooked yellow rice. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-28: At double door stainless steel reach in cooler: raw shrimp and raw tilapia fillet stored above ready to eat fish soup in an open bucket. Operator stored properly. **Admin Complaint** **Admin Complaint**

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At double door stainless steel reach in cooler: ground beef stored above raw steak open metal pan. Advised operator to store properly. **Warning** - From follow-up inspection 2024-03-28: At double door stainless steel reach in cooler: ground beef stored above raw steak open metal pan. Advised operator to store properly. **Admin Complaint**

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler unit: cut lettuce (52F - Cold Holding); cooked yellow rice (46F - Cold Holding) As per operator, items held overnight. Not prepared or portioned today. Lettuce stored over stacked. See stop sale. At double door stainless steel reach in cooler: fish soup (47F - Cold Holding) As per operator prepared on Monday held overnight. Not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-03-28: At double door stainless steel reach in cooler: fish soup (45F - Cold Holding) As per operator held overnight. Not prepared or portioned today. See stop sale. At flip top cooler unit: cooked carrot (47F - Cold Holding) As per operator, item stored overnight. Not prepared or portioned today. See stop sale. **Admin Complaint**

Supervisor/Person in Charge Present

Employee Health Policies Present

Hands Clean and Properly Washed

Equipment, Food and Non-Food Contact Surfaces Approved

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale **Warning** - From follow-up inspection 2023-11-07: In kitchen at double door stainless steel reach in cooler: red sauce (48F - Cold Holding); green salsa (47F - Cold Holding); fish soup (51F - Cold Holding); breaded raw shrimp (49F- cold holding); raw steak (50F- cold holding); Swiss cheese (52F- cold holding); cooked ham (50F- cold holding); cow tripe (55F- cold holding); roast pork (47F- cold holding); raw chicken (50F- cold holding); raw oysters (50F- cold holding); crab legs (48F- cold holding); raw shrimp (50F- cold holding); ground beef (48F- cold holding). Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale. At walk in cooler: Barbecue beef (45F- cold holding); beef tripe (45F- cold holding); rice and beans (45F- cold holding); white rice (45F- cold holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale **Admin Complaint**

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: roast pork (123F at 1:55F; 98F at 3:29pm - Cooling) cooling since 12:30pm. At rate of cooling, food did not get to 70F within the two hours. See stop sale. **Warning** - From follow-up inspection 2023-11-07: In kitchen at double door stainless steel reach in cooler: red sauce (48F - Cold Holding); green salsa (47F - Cold Holding); fish soup (51F - Cold Holding); breaded raw shrimp (49F- cold holding); raw steak (50F- cold holding); Swiss cheese (52F- cold holding); cooked ham (50F- cold holding); cow tripe (55F- cold holding); roast pork (47F- cold holding); raw chicken (50F- cold holding); raw oysters (50F- cold holding); crab legs (48F- cold holding); raw shrimp (50F- cold holding); ground beef (48F- cold holding). Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale. At walk in cooler: Barbecue beef (45F- cold holding); beef tripe (45F- cold holding); rice and beans (45F- cold holding); white rice (45F- cold holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale **Admin Complaint**

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer. Establishment sells raw oysters. **Warning** - From follow-up inspection 2023-11-07: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer. Establishment sells raw oysters. **Time Extended**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: roast pork (123F at 1:55F; 98F at 3:29pm - Cooling) cooling since 12:30pm. At rate of cooling, food did not get to 70F within the two hours. See stop sale.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw ground beef (not commercially packaged)stored over ready to eat fried press plantains. Raw chicken wings (not commercially packaged)over, ready to eat ripe plantains. **Warning**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door stainless steel reach in cooler: Raw breaded shrimp stored over ready to eat hot sauce. Operator stored properly. **Corrected On-Site** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee preparing food, went to dining room, touched soiled table then returned to kitchen and touch bread without changing gloves and washing hands. Employee washed hands. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk in cooler: roast pork (123F at 1:55F; 98F at 3:29pm - Cooling) cooling since 12:30pm. At rate of cooling, food did not get to 70F within the two hours. See stop sale. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At dining area, single glass door reach in cooler: cut tomatoes (48F - Cold Holding); red salsa (48F - Cold Holding); green salsa (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale In kitchen at double door stainless steel reach in cooler: red salsa (56F - Cold Holding); green salsa (47F - Cold Holding); raw chicken (51F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale At walk in cooler: ground beef (54F - Cold Holding); beef intestines (53F - Cold Holding); beef tongue (48F - Cold Holding); cooked beef cheak meat (59F - Cold Holding); diced tomatoes (50F - Cold Holding) Not prepared or portioned today. As per operator prepared yesterday and held overnight. See stop sale **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding in dining area: rotisserie chicken (119F - Hot Holding). As per operator, prepared 2 hours prior. Advised operator to reheat to 165F. At Steam table in kitchen: black beans (127F - Hot Holding); boiled in sauce (127F - Hot Holding); ground beef with potatoes (120F - Hot Holding); rotisserie chicken (97F - Hot Holding); beef soup (127F - Hot Holding); cooked white rice (119F - Hot Holding); fried ripe plantains (117F - Hot Holding) As per operator prepared 2 hours prior. Operator reheated to 165F. **Corrected On-Site** **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink was used to house a bowl of mussels in stagnant water thawing. Operator removed bowl of mussels. **Corrected On-Site** **Warning**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer. Establishment sells raw oysters. **Warning**

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. No sanitizer present for triple sink. Operator provided chlorine and set up sink (100ppm). **Corrected On-Site** **Warning**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen ceiling badly soiled with dust and grease. **Warning**

Basic - Food stored on floor. In kitchen near cook line: Bucket of pork lard stored directly on floor. Operator removed. **Corrected On-Site** **Warning**

Basic - Time/temperature control for safety food thawed in an improper manner. Near dishwashing sink: ground beef thawing at room temperature. In hand washing sink: mussels thawing in bowl of stagnant water. Operator was advised of the correct ways to thaw. Operator corrected. **Corrected On-Site** **Warning**

Wiping Cloths Properly Used and Stored

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed a bag with cooked rice (50F - Cold Holding)stored inside flip top cooler on cook line. Per operator product stored for approximately 1 hour. Per operator product not prepared or portioned today. Operator moved product to reach in freezer. **Corrective Action Taken**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed the following items inside steam table cooked plantains (90F - Hot Holding); cooked peppers (120F - Hot Holding). Per operator products were reheated and transferred to steam table about 1 hour ago. Operator transferred products to fryer and flat top grill for reheating. **Corrective Action Taken**

High Priority - Toxic substance/chemical improperly stored. Observed a container with Fabuloso stored right next to bottles of sauces on kitchen area. Operator removed and stored properly away from food **Corrected On-Site**

Intermediate - No tag on/for original container of raw, in-shell oysters. Per operator product received today from Sysco , operator provided invoice. Per operator employee discarded box with tag. Educated operator on proper handling of tags **Repeat Violation**

Basic - Employee personal items ( cellphone) stored above a food preparation area. Operator removed **Corrected On-Site**

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At 0 ppm. Operator corrected to 100 ppm chlorine **Corrected On-Site** **Repeat Violation**