EL ATLAKAT
8984 TAFT ST
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
4
Intermediate
1
Basic
4
Total
9
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area at end of cook line. Advised employee to move to dining area and employee complied. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In prep area opposite cookline, employee purses on shelf next to dry goods and above food being prepped. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Containers of house tamales and buckets of sauce on floor in walk in freezer.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled. **Repeat Violation**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher proceeded to handled clean dishware from machine immediately after handling dirty dishware without first washing hands and changing gloves. Reviewed with manager and employee proper handwashing procedures and employee washed hands. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers or raw prepared beef and individually wrapped steaks on shelf above cases of shredded mozzarella and prepared dough. Employee began rearranging items to proper separate. **Corrective Action Taken**
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Threaded hose bibbs with attached hose at outside mop sink missing vacuum breakers.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at cookline reading over 200ppm chlorine. Manager remade to proper 100ppm chlorine. **Corrected On-Site**
- 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. Containers of house made tamales.es in walk in freezer and cooler missing date marks.
Food safety inspection conducted on 2/24/2025 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 11/15/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Inspection Details:
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. 1) In walk in cooler, containers of house salsa and shredded cabbage on floor. 2) In walk in freezer, multiple buckets of cut raw vegetables on floor. - From follow-up inspection 2024-11-15: Observed at callback inspection same. **Time Extended**
- 08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. In walk in freezer, containers of house cheese taquitos and buckets of cut vegetables not covered. - From follow-up inspection 2024-11-15: Observed at callback inspection same. Containers of cooked pork in walk in cooler not covered. **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled. - From follow-up inspection 2024-11-15: Observed at callback inspection same. **Time Extended**
Food safety inspection conducted on 11/15/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 11/14/2024
High Priority
9
Intermediate
3
Basic
7
Total
19
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water and drink bottles on shelf above prep table at end of cook line and opposite cookline. Manager removed all bottles. **Corrected On-Site**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open top coffee cup on speed rack by end of cook line and open beverage glass on cutting board at right end fliptop cooler at cook line. Manager discarded both beverages. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Employee purses on shelf next to dry spices and above working prep table just outside walk in cooler door. 2) Employee cell phone on shelf next to dish ware at left end of cook line. 3) Employee purse and phone on shelf above working prep table beside back door.
- 08B-38-4:Basic - Food stored on floor. 1) In walk in cooler, containers of house salsa and shredded cabbage on floor. 2) In walk in freezer, multiple buckets of cut raw vegetables on floor.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Bucket of whole fish by prep sink at end of cook line no longer fully frozen. Manager moved fish to walk in cooler. **Corrected On-Site**
- 08B-12-5:Basic - Stored food not covered. In walk in freezer, containers of house cheese taquitos and buckets of cut vegetables not covered.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil at cook line not labeled.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, cooked pork (47-49F - Cooked Cooling). Per manager, pork cooked on 11-13 and in unit overnight. See stop sale.
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried hands on soiled towel in apron after rinsing hands at prep sink. Reviewed with employee proper procedures and employee removed towel from apron, washed hands, and put on new gloves. **Corrected On-Site**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at cook line standing with gloved hands on apron and then began preparing food order. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In kitchen left fliptop lower cooler, plate of breaded raw chicken above container of raw pork chops. Manager inverted to properly separate. **Corrected On-Site**
- 08A-17-6: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. In walk in freezer, non commercially portioned bags of raw beef on shelf above cases of raw fish and shrimp. Advised manager to move beef to opposite shelf with other properly stored raw beef products. **Corrective Action Taken**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw fish and continued to prepare multiple items without washing hands and changing gloves. Reviewed with employee and manager proper procedures and employee washed hands and put on new gloves. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) In walk in cooler, house tomato salsa (46-48F - Cooling); marinated shredded cabbage (48F - Cooling). Per manager both prepared on 11-13 from tomatoes and cabbage maintained cold in walk in cooler. 2) In walk in cooler, cooked pork (47-49F - Cooked Cooling). Per manager, pork cooked on 11-13 and in unit overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At left left top at cook line, containers of raw marinated beef (48F - Cold Holding); raw marinated chicken (51F - Cold Holding). Per manager not prepared or portioned today. Containers being improperly held above chill line of unit and in no contact with cold air. Per manager both at unit since 7:00am. Employee moved containers back to walk in freezer to rapid rechill to 41F. **Repeat Violation** **Admin Complaint**
- 03D-07-5:High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In walk in cooler, house tomato salsa (46-48F - Cooling); marinated shredded cabbage (48F - Cooling). Per manager both prepared on 11-13 from tomatoes and cabbage maintained cold in walk in cooler. See stop sale.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee at cook line rinsed off gloved hands in prep sink at end of line. Advised employee to always use adjacent hand sink when washing hands. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink at end of cook line. Manager replaced paper towels. **Corrected On-Site**
- 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. In walk in cooler, multiple portioned bags of bean filling mixes and containers or prepped raw chicken and steak not date marked.
Food safety inspection conducted on 11/14/2024 revealed 19 total violations (9 high priority, 3 intermediate, 7 basic).