Taqueria Victor Hugo

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Missing hand sink reminder sign at all hand sinks. Provide.

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

Throw away TCS foods seven days after being made or opened. Day one is the date food was made or opened.

Inspector’s notes

Observed rice and salsa in refrigerator over 7 days. Instructed to discard.

In plain English

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

Official wording

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed flautas with a date past 7 days, but they were frozen the day after making and put in the refrigerator 2 days ago. Flautas need to be relabeled with date it was placed in the refrigerator to ensure the food is used or discarded within 7 days. Instructed to label. Corrected on site. There is a datemarking system in place but not for foods made on site, frozen and thawed for use. Train staff.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Sanitize food contact surfaces before using and after cleaning.

Inspector’s notes

Establishment is washing, rinsing, and air drying some of the dishes, but is missing the sanitizing step. All equipment food contact surfaces must be washed, rinsed, and then sanitized.

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

Protect unpackaged food from environmental sources of contamination during preparation.

Inspector’s notes

Observed container of horchata placed inside a 3 compartment sink for preparation instead of the prep sink. Instructed to relocate. Corrected on site. Use prep sink for food preparation and 3 compartment sink for dish washing only.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

In plain English

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

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

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

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed Styrofoam to go containers on site. Obtain recyclable or compostable containers.

In plain English

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

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Missing hand wash reminder signs in bathrooms. Install.

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

The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)

Inspector’s notes

Obtain service with a licensed pest control operator.

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

Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

Inspector’s notes

Observed styrofoam to go containers on site. Obtain recyclable or compostable containers.

In plain English

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

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Missing hand sink reminder sign in bathroom. Post.

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

Have hand soap at all handwashing sinks.

Inspector’s notes

Missing soap at basement hand sink. Replacement cartridge was not available during inspection, so dish soap was placed near hand sink in the meantime. Keep dispenser filled 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

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s notes

Missing paper towels in dispenser at hand sink in basement. Instructed to fill. Corrected on site. Keep stocked 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

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

No thermometer on site. Obtain as described above.

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

The services of a licensed pest control operator shall be required when a facility has evidence of rodent or insect activity to the extent that rodent droppings are visible, or live insects are seen during an inspection. The facility shall maintain records of the pest control operator's services on file for inspection. (2003-Or-023, ? 3, 2-28-03)

Inspector’s notes

Obtain service with license pest control operator due to live roach observed during inspection.

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

Clearly label working containers of toxic chemicals with the common chemical name.

Inspector’s notes

Observed degreaser spray bottle without a label. Instructed to label. Corrected on site.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

Official wording

Separate raw animal foods from ready-to-eat foods.

Inspector’s notes

Observed raw meat stored over consome and raw eggs stored over ready to eat food in refrigerator. Instructed to move. Corrected on site.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Store all food: • In a clean, dry location • At least 6 inches above the floor

Inspector’s notes

Observed bins of food on floor in walk-in cooler. Store on shelves at least 6 inches above the ground.

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

Protect food from cross-contamination by using packages or covered containers.

Inspector’s notes

Observed some uncovered food (not in cooling mode) in walk-in cooler. Keep food uncovered unless cooling.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

Inspector’s notes

Observed food above 41 degrees that had been in cooling mode from the night before. See temps above. All food was discarded. Food must be cooled rapidly as described above.

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

Use effective cooling methods to cool TCS foods.

Inspector’s notes

Observed asada and barbacoa not completely cooled from the night before. Food was packed tightly in large plastic container over 6 inches. Some options for rapid cooling: 1. Cool on sheet trays or shallow pans and lay food thin 2. Food should never be over 2 inches when cooling 3. Metal allows for faster cooling. Cool on metal then transfer to larger pans once food is fully cooled. 4. Place food on shelf across from fans in walk-in cooler for cooling 5. Buy sheet rack for cooling in walk-in cooler 6. Use freezer 7. Keep space around food when cooling 8. Use 2nd walk-in cooler for cooling 9. Buy additional equipment if necessary

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

The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils

Inspector’s notes

Based on the number and type of violations, active managerial control is lacking. The person in charge must ensure food safety is being followed and demonstrated.

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

Use approved trapping devices or other means of pest control when pests are found.

Inspector’s notes

Observed 1 cockroach stuck to a piece of tape on the wall. Roach was destroyed and disposed of. Facility was thoroughly inspected as no other cockroaches were found. Contact a pest control operator to schedule service immediately.

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

Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.

Inspector’s notes

Observed food in walk-in cooler date marked over 7 days ago- menudo-12/5, pozole- 12/6, beans-12/7, salsa verde- 12/6, salsa roja-12/6 Instructed to discard all food items. Ensure food is used or discarded within 7 days of preparation.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.

Inspector’s notes

Missing small diameter probe. Obtain.

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

Keep a log to record employee illness symptoms. Have it available upon request.

Inspector’s notes

No illness log on site. Provided log and explained use. Record all instances of illness on employee illness log.

In plain English

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

Official wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s notes

Missing poster at hand sink in basement and bathroom. Provide.

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.