Taqueria Guerrero

Basic – Raw fruits/vegetables not washed prior to preparation

Avocados with sticker in use for guacamole Warning

Basic – Standing water in bottom of reach-in-cooler

On cook line Warning

Basic – Wiping cloth sanitizing solution stored on the floor. Warning

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (68F – Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night salsa stored In large pot. At this rate food did not cool within 6 hours. Warning

High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area

Fly trap stored over onions in storage hallway to Warning

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw chicken over cooked shrimp walk in cooler. Removed. Corrected On-Site Warning

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Raw beef over raw fish in walk in freezer. Food items Not commercially packaged. Removed. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. salsa (68F – Cooling); in walk in cooler. Per operator food not prepped or portioned today. Cooked last night. salsa stored In large pot. At this rate food did not cool within 6 hours. nnTime/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F – Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. nnwings (45F – Cold Holding); octopus (45F – Cold Holding); French fries (46F – Cold Holding); cheese (45F – Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (48F – Cold Holding) in walk in cooler. Per operator beef not prepped or portioned. In unit over four hours. Defrosted at room temperature. nnwings (45F – Cold Holding); octopus (45F – Cold Holding); French fries (46F – Cold Holding); cheese (45F – Cold Holding); pork (45F)in bane Marie on cook line. Per operator food not prepped or portioned today. In unit over four hours. Warning

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked onions (105F – Hot Holding); cooked peppers (105F – Hot Holding); in steam table. Per operator food cooked less than Four hours. Reheated to 165F for hot holding. Corrective Action Taken Warning

High Priority – Toxic substance/chemical improperly stored

Chemicals stored with food items in storage room. Removed. nnSpray bottle containing cleaning solution stored with clean glasses over triple sink. n Corrected On-Site Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm); Sanitizer Bucket (Chlorine 100ppm). Corrected On-Site Warning

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (45F – Cooling) at 9:40 am to 46F at 10:10 am since 8:40 am. Tomatoes overstocked. Removed and placed in cooler. Repeat Violation Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.Interior ice machine Warning

Intermediate – Handwash sink used for purposes other than handwashing

Clorox bottles in hand sink. Removed. Corrected On-Site Warning

Intermediate – No probe thermometer provided to measure temperature of food products. Warning

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again

Shrimp in walk in cooler Warning