Taco Macho

Observed the most current inspection report (61 U) posted near the main entrance behind a plant, partially obstructed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Suggest to post inspection report on counter near cash register.

Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed minimal rust spots on on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. PIC is in the process of repairing. Must repaint rust spots and suggest putting smooth plastic mats on shelves to prevent rust.

Observed employee drinks on prep counter in main kitchen area. Must store employee personal items in a separate, designated area away from food prep. COS by moving.

Observed lettuce and horchata in walk in cooler not cooling efficiently due to improper cooling methods. Horchata was prepared at 8:30 AM, temping 64°F at 10:45 AM, then temping 57°F at 12:30 PM. Lettuce was prepared at 8:00 AM, temping 69°F at 10:45 AM, then temping 63°F at 12:30 PM. TCS foods must cool from 70°F to 41°F within 4 hours (roughly 8°F per hour). COS by putting both items in smaller containers.

Observed significant mold-like buildup inside ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours.

Observed several time/temperature control for safety (TCS) held past their discard date in walk in cooler. Observed barbocoa with a discard date of 5/5/25 and 5/9/25. Also observed ham prep date label of 5/2/25. Must use or discard TCS food within 7 days of prep, with the day of prep counting as day 1. Must use day of discard OR day of prep for labeling. COS by discarding.

Observed sanitizer bucket in kitchen at 200 ppm Cl-. A proper Cl- sanitizer solution should be between 50-100 ppm Cl-. COS by diluting solution to 100 ppm Cl-.

Observed several critical violations that have the potential to cause foodborne illness during the inspection. Also did not observe allergen awareness information not posted in public view, and employee was unable to provide vomit & diarrhea clean up written procedure. It is the responsibility of the person in charge (PIC) to ensure proper food safety procedures are carried out by employees. Must post allergen awareness information in public view, and must keep vomit & diarrhea clean up procedure on file for future inspections.

Observed Mirna Romero listed for this facility, however, this person is currently listed at another location. Also observed Ruben Camacho CFSM certificate posted in public view. As stated on the previous routine inspection, it was verified that Ruben Camacho (Owner) does not actively and frequently oversee food prep. Mirna states the CFSM certificate is for the son of the owner, who is also Ruben Camacho. Mirna and employees were unable to provide Health Authority evidence that this CFSM certificate is for the son who actively and frequently oversees food handling. Certified Food Safety Managers must be designated to one food service establishment only. Must certify one of the full time employees (preferably a kitchen employee) within 72 hours.

Observed minimal food residue on 2 knives stored as clean on knife rack. Food contact surfaces must be stored clean to the sight and touch. COS by putting knives in 3 compartment sink to be rewashed.

Observed several TCS items date marked incorrectly. Observed chicken cooked on 5/12/25 with a discard date of 5/22/25 and horchata prepared today (5/15) with a discard date of 5/25/25. Must use or discard TCS foods within 7 days of prep, with the day of prep counting as day 1. COS by changing labels.

Observed degreaser in a spray bottle unlabeled on shelf near grill area. Chemicals outside their original container must be labeled with the common name of the product. COS by labeling.

Observed dented can on shelf near ice machine. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Must separate dented cans or discard. COS by separating can from other cans.

Observed improper cooling methods used for horchata and lettuce in walk in cooler. Both items were in large deep containers covered with lids. 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. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS by uncovering. Highly suggest placing in smaller containers.

Observed no analog thermometer inside reach in cooler in front food service area. Must obtain analog thermometer and place close to the door.

Observed several unpackaged food items stored uncovered in walk in cooler when not in use. Food must be covered to protect from environmental contamination unless food is cooling or in use. COS by covering all items.

Observed large bin of flour on shelf under prep counter in main kitchen area unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS by adding label.

Observed the most current inspection report (78 C) not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed significant rust & debris build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean repair or replace. Highly suggest resealing with washable paint then placing smooth, cleanable mats on shelves to prolong rust.

Observed chorizo hot held at 130°F and tripa hot held at 110°F in steam table. All time/temperature control for safety (TCS) foods must be hot held at 135°F or above. This was most likely due to both items being held in 2 pans, double insulating them, resulting in the heat from the steam table not reaching the product. Health Authority highly suggests to place TCS items directly in steam table. COS by discarding, as these items were determined to be out of temperature control for more than 4 hours.

Observed several bins of salsa and a container of cooked peppers cooling improperly due to improper cooling methods. One bin of salsa was cooked at 1:30 PM, temping 91°F at 3:10 PM. The other bin of salsa was cooked at 11:30 AM, temping 127°F at 3:10 PM. The cooked peppers were cooked at 1:00 PM, temping 91°F at 3:10 PM. The horchata was prepped at 10:00 AM, temping 50°F at 4:10 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding.

Observed several critical violations that have the potential to cause foodborne illness during the inspection. It is the responsibility of the person in charge (PIC) to ensure proper food safety procedures are carried out by employees.

Observed Mirna Romero listed for this facility, however, this person is currently listed at another location. Certified Food Safety Managers must be designated to one food service establishment only. Must certify one of the full time employees within 60 days.

Observed improper cooling methods being used for salsa, cooked peppers, and horchata. The bins of salsa were held on improper ice baths. If using an ice bath it should be roughly 80% ice, 20% water and completely submerge the product. The cooked peppers were cooling at room temperature on a cooling rack. Do not cool TCS items out of temperature control. The horchata was cooling in a large, deep container and 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. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Health Authority highly suggests checking the temperature of each item cooling every hour. For cooked TCS items, the food should cool roughly 33 degrees eac.

Observed the most current inspection report (72 C) not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed significant rust & debris build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean repair or replace.

Observed cooked chicken cooling since 6:30 AM temping at 105°F at 10:40 AM. Also observed carnitas cooked yesterday at 5:00 PM temping 69°F at 11:45 AM today. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS by discarding.

Observed significant mold build up in ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must empty and deep clean inside ice machine within 72 hours.

Observed no soap in women's restroom.Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS by placing soap in women's restroom.

Observed carnitas and cooked chicken not cooled down to 41 degrees within cooling window. These TCS items most likely did not cool properly due to improper cooling methods being used. According to PIC, the carnitas were left out at room temperature over night then placed in walk in cooler. Health Authority was also informed the cooked chicken has been sitting on cooling rack at room temperature since 6 AM this morning. Health Authority highly recommends to place cooling TCS items immediately in walk in cooler on a flat sheet pan, and to leave items uncovered. Also recommend temping items every hour to ensure they are cooling rapidly. Will email PIC helpful handout on proper cooling methods.

Observed no analog thermometer in reach in cooler under prep top unit or in walk in cooler. Must obtain analog thermometers for all cold holding units, and place at the warmest part (close to the door).

Observed several unpackaged food items stored uncovered in walk in cooler when not in use. Food must be covered to protect from environmental contamination unless food is cooling or in use. COS by covering all items.

Observed improper thawing methods being used for fish. Fish was on prep counter next to meat sink, sitting in metal container with water. Must place fish under continuously running water or use alternate thawing methods listed below: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C); 3. As part of a cooking process if the food that is frozen is: (i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or 4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response.

Observed box of dry chili peppers stored directly on the floor under shelf next to ice machine. Must store food at least 6 inches off the floor, in a clean, dry location where it is not exposed to contamination. COS by moving peppers to bottom shelf.

Observed sanitizer buckets used for sanitizing prep counters at a concentration of 0 ppm Cl-. Must store wiping cloths in a sanitizer solution of 50-100 ppm Cl-. PIC stated they ran out of Clorox this morning and had an employee bring some in. Must have sanitizer at the facility at all times. COS by making new sanitizer solutions which were 100 ppm Cl-.

Observed gasket of reach in cooler under prep top unit in disrepair.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed significant rust & debris build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves.

Observed wet stacking of utensils. Must completely air dry before stacking. COS by drying.

Observed employee not washing hands in between the tasks. Observed one of the employee washed hands with the gloves on after peeling the potatoes and started cooking with out changing the gloves. Must wash hands and change gloves when switching from one task to another. COS by washing hands and changing gloves.

Observed moldy peppers. COS by discarding.

Observed potentially hazardous foods such as chorizo, beef, tongue, beans hot held below 135 degrees. COS by reheating to 165 degrees.

Observed mold inside the ice machine. Must thoroughly clean and sanitize the ice machine including the kick plate.

Observed no active managerial control for the facility as evidenced by critical violations that have the potential to cause food borne illnesses. PIC and the staff must be trained/retrained.

Observed hand sink in the back kitchen blocked by sauce buckets. Hand sink must always be accessible. COS by moving buckets.

Observed improper cooling methods. Observed steak being cooled at room temperature. Must either cool in an ice bath or refrigerator. COS by placing the container i an ice bath.

Observed the hand sink close to the grill does not have enough pressure. Must get this fixed as soon as possible.

Observed employees drinking from open cups . Must always drink from closed cups. Make sure to store in designated area. COS by discarding.

Observed chicken being thawed in the meat sink. Must always thaw under running water or in the refrigerator. COS by turning on the water. Observed fish being thawed in the walk in cooler in reduced oxygen packaging. Must always take out from the package and thaw. COS by taking out from the package.

Observed food stored on the floor. Must always store 6inches off the floor.

Observed back door not closed completely. Must get the door fixed immediately so that it can be completely shut.

Observed inspection report posted close to the ceiling. Inspection report must be posted with in 15 feet from the entrance and between 5 to 7 feet on the wall.

Observed silver ware stored with food contact part up/handles down. Must always store with the handles up to prevent contamination. Plates must be stored upside down or wrap the top plate with a plastic wrap and use from the second plate.