CT CANTINA AND TAQUERIA
176 N POINTE DR UNIT M100
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection Date: 5/13/2024
Inspection #: Visit ID: 8471844
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching flour -inside container, Employee removed. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Employee's restrooms. Operator placed sign. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop inside yellow bucket, Employee removed and stored to air dry. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Employee removed. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm), employee made new solution, quaternary sanitizer at 200 ppm. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area, employee provided. Corrected On-Site
Inspection Date: 8/14/2023
Inspection #: Visit ID: 8374130
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like buildup around upper plastic baffle in ice machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on metal pans on rack in dish area.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line finished one task, removed gloves, and replaced with new without washing hands. Manager reviewed hand wash procedures with staff and employee washed hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot box at end of cook line, black beans (112F - Hot Holding); cooked pork (117F - Hot Holding). Based on time stamp items in unit 2.5 hrs. Items removed to be reheated for proper hot holding.
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer on outside of hot box reading 160F. Good items inside 2.5 hrs at 112-117F.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallons of milk in Hoshizaki reach in cooler not labeled.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. **Corrective Action Taken**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle by hand sink on back prep line. Manager labeled bottle. Corrected On-Site