Santa Fe Taqueria

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

There was some food residue accumulation on the recently washed knives stored on the knife store plates. [CA] Conduct a thorough cleaning of the utensils and equipment before reuse.

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

Some potentially hazardous foods stored on the preparation fridge, including diced tomato, cheese, and sour cream were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

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 air temperature of one of the preparation fridges located n the preparation area was measured above 45 OF. [CA] The ambient temperature of any refrigeration unit must be kept at or below 41 OF. Until the unit’s temperature adjusted to 41 OF or below, please do not solely use the unit to store any potentially hazardous foods.

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

Thermometers provided, accurate

Inspector’s notes

There was no functional thermometer inside of the under-counter preparation ridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

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

Plumbing approved, installed, in good repair; proper backflow devices

Inspector’s notes

The drainpipe from the ice machine is immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Proper cooling methods

Inspector’s notes

Cooling of freshly cooked rice, beef stew, and beans was done at room temperature. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

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

Proper reheating procedures for hot holding

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

Thermometers provided, accurate

Inspector’s notes

There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with regular calibration and sanitization.

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

Proper hot and cold holding temperatures

Inspector’s notes

Frozen potato stored on the ice bath was measured at 49 oF. [CA] All cold-held food products must be stored at or below 41 oF or at or above 235 oF.

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

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

Inspector’s notes

There is a gap between the screen door and the concrete floor in the back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door.

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

No rodents, insects, birds, or animals

Inspector’s notes

Many of houseflies and drain flies were observed in the meat slicing, processing, and packaging areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

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

Proper hot and cold holding temperatures

Inspector’s notes

Shredded cheese stored on the preparation fridge was measured at 46 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

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

Time as a public health control; procedures & records

Inspector’s notes

No written procedures available for Time as a Public Health Control (TPHC) for pastor gyro stored on the vertical broiler. Per food handlers and store manager, cones are to be used within 2 hours or shave down and cooked thoroughly. But there were no time/temperature logs for all the gyros stored on the gyro stand. [CA] If time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of potentially hazardous food before cooking or for ready-to-eat potentially hazardous food that is displayed or held for service for immediate consumption, the following shall occur: (1) The food shall be marked or otherwise identified to indicate the time that is four hours past the point in time when the food is removed from temperature control. (2) The food shall be cooked and served, served if ready-to-eat, or discarded within four hours from the point in time when the food is removed from temperature control. (3) The food in unmarked containers or packages or marked to exceed a four-hour limit shall be discarded. (4) Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, to ensure compliance with this section and Section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. [SA] Since the chef said the gyro was put on the stands at midday, he was told to shave off them and rapidly cool the food products to 70 OF within two hours by storing them in flat panels inside the walk-in cooler.

In plain English

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

Official wording

Thermometers provided, accurate

Inspector’s notes

There was no functional thermometer inside of the under-counter fridge. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

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

Nonfood contact surfaces clean

Inspector’s notes

There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens.

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.