Food Inspections

TAQUERIA SILAO

Inpection Notes

Violation of Code: [511-6-1.03(3)(a)] Current Food safety Manager certification has expired and has not been renewed. 511-6-1.03(3)(a) - Food Safety Manager Certification (Pf) Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Pf New Violation. 4-2B Violation of Code: [511-6-1.05(7)(b)] Sanitizer bucket was observed with Chlorine sanitizer at a concentration of 0ppm, when measured with a Chlorine Chemical Test kit. . Dining counters and table-tops shall be cleaned and sanitized routinely after removing all soiled tableware and food trays shall be cleaned and sanitized after each use by one of the following methods: (i) A two step method in which one cloth, rinsed in sanitizing solution is used to clean food debris from the surface and a second cloth in separate sanitizing solution is used to rinse; (ii) Sanitizing solution is sprayed onto the surface and the surface is then wiped clean with a disposable towel. Note: Employee immediately prepared new chorine sanitizer that measured between 50 - 100ppm. Corrected On-Site. New Violation. 6-1A Violation of Code: [511-6-1.04(6)(f)] Refried beans was observed inside the reach in cooler at 55 Degrees Fahrenheit. Rice was also observed at 55 Degrees Fahrenheit in the same unit. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P . Note Both refried beans and Rice were voluntarily discarded during the inspection. Corrected On-Site. New Violation. 16A Violation of Code: [511-6-1.06(1)(g),(h)] Hot water was observed at the rest room Hand sink at 88 Degrees Fahrenheit. . Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. For hand sinks the water should be at least 100 Degrees Fahenheit. New Violation.

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