Bajas Taqueria and Grill
Last inspected: Dec 27, 2024
86
Score
Across the available record, Bajas Taqueria and Grill has three inspections on file, the first dated 2023. The latest inspection on file is from Dec 27, 2024. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better: the most recent inspection turned up one violation, compared to six violations previously.
The pattern that stands out is proper reheating procedures for hot holding, which has been cited two times.
Bajas Taqueria and Grill's latest score is in line with the Wakefield average of 89. Overall, the inspection record reads well.
3
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 27, 2024
Re-Inspection
1 critical violation. 1 corrected on site.
View 1 violation
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Prepackaged cheese sauce was observed in the hot hold cabinet at 109 degrees Fahrenheit. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Cheese sauce was properly reheated to at least 135 degrees Fahrenheit or higher at the time of inspection.
3-403.11
86
Dec 11, 2024
Routine
4 critical violations. 2 major violations. 2 minor violations. 4 corrected on site.
View 8 violations
Food not reheated to required temperature for hot holding
(corrected on site)
Inspector notes: Prepackaged cheese sauce was placed directly into hot holding steam table and the hot hold cabinet and observed at 48 degrees and 60 degrees Fahrenheit respectively. Ready to eat foods taken from a commercially processed can or intact package from a food processing plant must be heated to at least 135 degrees Fahrenheit for hot holding. Cheese sauce was properly reheated to at least 135 degrees Fahrenheit or higher at the time of inspection.
3-403.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several pans of Ground Beef were observed held at 46 to 56 degrees Fahrenheit in the walk-in cooler. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per the PIC, Ground Beef was cooked previous night. Based on time and temperature of ground beef, food items were voluntarily disposed of at the time of inspection.
3-501.16(A)
Compliance with variance/specialized process/haccp
Inspector notes: At the time of inspection, documentation for approval of Partially Cooking Beef and Chicken was not made available to the inspector. Approval and procedures were printed for the PIC at the time of inspection. Approval letter/documentation are to be readily available to the regulatory authority upon request.
8-103.12
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking a proper air GAP (Currently equipped with an air BREAK at the sink drain and floor drain. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Sink drain is to be adjusted to be equipped with a proper air gap.
5-402.11
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the kitchen was lacking paper towels. Per the PIC at the time of inspection, the paper towel dispenser fell off of wall behind refrigeration unit. Paper towels are to be available at all times for proper hand drying.
6-301.12
Handwashing sink blocked, inaccessible, or used improperly
Inspector notes: An employee was observed ringing out a rag in the hand sink at the time of inspection. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Cookline Utensils were observed stored in stagnant water between uses. If in-use utensils are to be stored in water, the water is to be continuously maintained at 135 degrees Fahrenheit or higher.
3-304.12
Equipment not in good repair or proper adjustment
Inspector notes: The following equipment was observed in need of repair/adjustment... - The front food service area Prep unit, cookline prep unit, and hot hold cabinet were observed to have torn gaskets - The walk-in cooler ceiling mounted fan unit was observed to have a build-up of ice on the back side (Unit observed operating at 40 to 43 degrees Fahrenheit.) call was made for service at the time of inspection. Equipment is to be maintained in good repair.
4-501.11
41
Dec 11, 2023
Routine
1 critical violation. 3 major violations. 1 minor violation. 3 corrected on site.
View 5 violations
Proper cooking time & temperatures
Inspector notes: The establishment was observed non-continuously cooking (partial cooking) chicken at time of inspection. The establishment does not have approval for this procedure at this time. Establishment is to submit a formal request for approval to continue this procedure. Please see remarks for further information.
3-401.14
Ready-to-eat food not date marked
Inspector notes: Various items (salsa, pico de gallo, shrimp, horchata) were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A bucket was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Written procedures left with PIC at the time of inspection.
2-501.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Bowls are being used as scoops in containers of dry ingredients and shrimp. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. PIC removed containers from food items.
3-304.12
61
Frequently Asked Questions
When was Bajas Taqueria and Grill last inspected?
The most recent health inspection at Bajas Taqueria and Grill on file is from Dec 27, 2024. The public record contains three inspections in total.
What is the most common violation at Bajas Taqueria and Grill?
Across the inspection record, proper reheating procedures for hot holding has been cited two times, more than any other issue at Bajas Taqueria and Grill.
How does Bajas Taqueria and Grill compare to other restaurants in Wakefield?
Bajas Taqueria and Grill most recently scored 86 out of 100, which is about the same as the Wakefield average of 89.
Has Bajas Taqueria and Grill's inspection record improved over time?
Yes. Recent inspections at Bajas Taqueria and Grill have turned up fewer violations than earlier ones, with the latest finding around one violation compared to about six previously.
What does a low risk rating mean?
A low risk rating at Bajas Taqueria and Grill means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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