TACO MILAN
12986 US 90 HWY W
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 9/9/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between two hood filters above grill. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease accumulation. Reach-in cooler gaskets soiled with mold-like substances. Repeat Violation
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps around air conditioning unit that are not completely sealed. Repeat Violation
- 14-12-4:Basic - Utensils in poor condition. Spatula handle melted and grooved. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with mold-like substance. Repeat Violation
Food safety inspection conducted on 9/9/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 4/17/2024
High Priority
1
Intermediate
6
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table.
- 14-11-5:Basic - Equipment in poor repair. Spatula handle melted and grooved.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap in between 2 hood filters above grill. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach-in cooler gaskets soiled. Repeat Violation
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Around the air conditioning unit are gaps that are not completely sealed. Repeat Violation
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Three live flies in food area.
- 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. Milk opened two days prior and not date-marked.
- 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cooler and filled with bucket and utensils.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine no test kit. Inspector provided test strips. Repeat Violation
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on water heater. Corrected On-Site Repeat Violation
Food safety inspection conducted on 4/17/2024 revealed 13 total violations (1 high priority, 6 intermediate, 6 basic).
Inspection on 4/10/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-02-12: No change. Manager failed test. **Time Extended** - From follow-up inspection 2024-04-03: Retook test and passed but has not received certificate yet. **Time Extended**
Food safety inspection conducted on 4/3/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/12/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-02-12: No change. Manager failed test. **Time Extended**
Food safety inspection conducted on 2/12/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/1/2023
High Priority
2
Intermediate
9
Basic
5
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on prep table.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. A gap in between 2 hood filters above grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. Reach-in cooler gaskets soiled.
- 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Around the air conditioning unit are gaps that are not completely sealed.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. White Togo boxes.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee placing vegetables in Togo container for an order.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 roach crawling on floor, back door is propped open. Operator killed roach. Corrected On-Site
- 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.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan of onions and purse in handwash sink. Operator moved items. Corrected On-Site
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Using chlorine no test kit. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Operator replaced soap. No handwashing sign. **Corrective Action Taken** Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cow cheek made 2 days ago.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on water. Corrected On-Site
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Extinguisher in recharge zone by back door. Repeat Violation
Food safety inspection conducted on 12/1/2023 revealed 17 total violations (2 high priority, 9 intermediate, 5 basic).