Metro Balderas Taqueria

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Only hand wash sink in the kitchen was partially blocked by a utility shelf. [CA] Hand washing sinks shall be clean, unobstructed, and accessible at all times.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

In the 3 door prep cooler: Cooked chicken, cooked cactus, cooked shredded chicken, sliced deli ham, cooked suadero, tomatillo salsa, and raw steak measured between 46-53F. Food employee stated that all food items were stored in prep cooler 30 minutes prior. [CA] PHFs shall be held cold at 41F or below. [SA] Employees were instructed to voluntarily discard food items after 4 hours.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Ambient temperature of 3 door prep cooler measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Repair prep cooler and maintain in good condition.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Multiple Food Handler Certificates were not available for review. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food Handler Certificates shall be available for review at all times.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food storage: food storage containers identified

Inspector’s notes

*Repeat violation: Facility has a shipping container in back area of facility. Canned foods, food related equipment, produce, and bulk food storage containers are stored in unit. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Remove all food and food related items from the shipping container and relocate them within the approved food facility.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper cooling methods

Inspector’s notes

In the 2 door upright cooler: Cooked whole pinto beans observed cooling in a deep container. (70F) Food employee stated that beans were removed from temperature control 1 hour prior. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Signs posted; last inspection report available

Inspector’s notes

MISSING THE HAND WASH SIGN IN THE RESTROOM. [CA] PROVIDE A HAND WASH SIGN.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Floor, walls, ceilings: built,maintained, clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

FOUND AN EMPLOYEE WASHING DISHES WITHOUT A SANITIZING STEP AT THE 3 COMPARTMENT SINK. [CA] WASH, RINSE AND SANITIZE THE DISHES. COS

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

FOUND THE BEEF, THE CHICKEN AND THE CHEESE AT 47F IN THE SERVICE REFRIGERATOR. [CA] KEEP COLD POTENTIALLY HAZARDOUS FOOD AT 41F OR BELOW.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

THE ICE MACHINE DOES NOT HAVE A LID INSTEAD, IT HAS A BLACK PLASTIC BAG. [CA] PROVIDE A LID.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing

Inspector’s notes

FOUND THE FRONT DOOR, THE BACK DOOR AND THE SIDE WINDOW OPEN. [CA] CLOSE THE DOORS AND WINDOWS TO PREVENT INSPECTS AND VERMIN FROM COMING INSIDE THE BUILDING.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

FOUND A COUPLE OF WIPING CLOTHS STORED ON THE FOOD PREPARATION AREAS IN THE KITCHEN. [CA] STORE WIPING CLOTHS IN THE SANITIZER BUCKET.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

OBSERVED EVIDENCE OF FLY ACTIVITY. [CA] ELIMINATE ALL FLY PRESENCE.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food separated and protected

Inspector’s notes

FOUND A GROCERY PLASTIC BAG BEING USED IN THE HOT INSERT TO HOLD THE RICE. [CA] DO NOT USE PLASTIC GROCERY BAGS TO HOLD THE HOT FOOD. FOUND RAW PORK STORED ABOVE COOKED RICE IN THE REACH IN REFRIGERATOR. [CA] STORE RAW FOOD OF ANIMAL ORIGIN BELOW COOKED OR READY TO EAT FOOD.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

FOUND HAND WASH SOAP IN A CUP IN THE RESTROOM. [CA] PROVIDE AN APPROVED DISPENSER.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.