Food Inspections

Taco Madre Mexican Grill

Inpection Notes

2-2D - adequate handwashing facilities supplied & accessible 511-6-1.06(2)(c) - handwashing sinks, installation (pf, c) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed the men's restroom hand sink to reach a peak temperature of 75F. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Note: PIC voluntarily closed the men's restroom and placed a do not use sign on the door. Sign was placed on women's door to notify this is a unisex restroom until men's hand sink is repaired. 11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed the shredded lettuce to be cooling, while being tightly covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Note: PIC voluntarily removed lid, so that the shredded lettuce could cool properly.

Back to Food Inspections