Maskadores Taco Shop

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provided link for in person Spanish class

Inspector notes: Observed build-up occurring in the soda nozzles located in the front area. All food-contact surfaces must be cleaned to sight and touch. The PIC cleaned and sanitized the nozzles while inspector still onsite

Inspector notes: 3rd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector notes: 2nd repeat violation. Observed multiple ice cream containers in self-service freezer without any labeling

Inspector notes: 2nd repeat violation. Observed raw diced beef in open container stored above cooked beans in reach-in cooler. Person in charge moved beef to bottom of cooler

Inspector notes: Observed dicer stored as clean in back racks of establishment with accumulation of food debris and residue inside. Person in charge properly took it apart and cleaned it

Inspector notes: Shredded chicken, cooked black beans, and pork stock found without datemarks and all prepared over 24 hours prior. Multiple salsas found with incorrect datemarks

Inspector notes: Reach-in cooler closest to back door found with ambient air temperature of 48 deg F with min/max thermometer

Inspector notes: 3rd repeat violation. Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Fix prior to next routine inspection

Inspector notes: 2nd repeat violation. Observed multiple ice cream containers in self-service freezer without any labeling

Inspector notes: Observed raw carne asada stored above ready to eat (RTE) pico de gallo. All raw animal proteins must be stored below RTE foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code at the time of inspection

Inspector notes: Observed no employee with a Certified Food Protection Manager (CFPM) certification on site at the time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed various flavors of ice cream made in house stored in freezer for customer self service with only common name of the food on the package label. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed rice cooker on cook line to be damaged around the handle and back of lid. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed a build up of debris under the 3 bay sink and between the grill and table it is set on. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed employee personal items stored above items used by the facility. Observed employee food stored above sauces in two door cooler closest to cook line, employee items above packaged chips by register, and employee items above the prep sink. PIC moved all items to be below and away from facility items at the time of inspection

Inspector notes: Observed facility without a Certified Food Manager during the hours of operation