TACO KAT
11 S COURT AVE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/3/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women bathroom door
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep persons. Immediately dined beard guards. Corrected On-Site
- 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Utensil's in dipper well with water turned off. Operator immediately turned on. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in churros freezer. Operator immediately cleaned Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Oranges and limes over packaged cut lettuce and cabbage in walk in cooler. Operator immediately moved. Corrected On-Site
Food safety inspection conducted on 1/3/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 7/12/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. By hand sink in back prep area
- 41-07-4:High Priority - Container of medicine improperly stored. Liquid bandage on shelf with seasoning mix in back prep area Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 52F in front line cool well. Less than 4hrs per operator. Operator immediately put in ice for temperature recovery **Corrective Action Taken**
Food safety inspection conducted on 7/12/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 1/12/2024
High Priority
3
Intermediate
2
Basic
1
Total
6
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 beverage On prep table in main kitchen area. Employee beverage on prep table while employee cuts onions and Avacado. Corrected On-Site
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times chlorine reading 0ppm. Retested after adjusting sanitizer. Retested at 100ppm 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. Chicken in hot box 127F approximately 1 hour per operator. Operator immediately moved to oven to reheat to 167F for temperature recovery. Reheated to 193F Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical bottle on top of drawer cooler of flat top grill Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink in kitchen had whisk in basin Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink Corrected On-Site
Food safety inspection conducted on 1/12/2024 revealed 6 total violations (3 high priority, 2 intermediate, 1 basic).
Inspection on 8/11/2023
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent above warewashing area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle Corrected On-Site
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb in walk in cooler
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 47F 1hr improper ice bath. Advised operator to re-ice using proper ice bath method **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Food safety inspection conducted on 8/11/2023 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).