EL TEQUILAS AUTHENTIC MEXICAN RESTAURANT INC
1784 S RIDGEWOOD AVE.
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
4
Intermediate
1
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
- 36-02-5:Basic - Deep grout lines pooling water/food in food preparation, food storage, warewashing area or bathroom.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. **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. Jackets in an oven Hair cream with single service
- 14-11-5:Basic - Equipment in poor repair. Large pot cracked and broken in multiple areas. Operator discarded **Corrected On-Site**
- 33-29-4:Basic - Grease receptacle lid open, broken, or missing. Rusted through
- 08B-12-5:Basic - Stored food not covered. Sugar in waitstation **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef room temp Cooked beans, chicken, pork room temp. Chicken standing water **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in waitstation **Corrected On-Site** **Repeat Violation**
- 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 running food arranged it in the plate with bare hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs sauces **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese. Chicken, fish, and beef 46F, Tamales 46F, crumble cheese 47F. Sliced cheese 46F, True cooler next to cookline hand sink. Operator moved to another cooler
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce 96F in the steam table at 1:10 from around 11. Employee moved to the Stove to reheat more rapidly **Corrective Action Taken**
- 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. Employees with no food handler
Food safety inspection conducted on 1/10/2025 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).
Inspection on 8/29/2024
High Priority
7
Intermediate
2
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sauces walk in cooler
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4:Basic - Dead roaches on premises. Dead roach parts in a container on top of microwave holding a bag of corn flakes. 1 dead roach in cookline freezer 1 on the floor in front of ice machine
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep and storage shelving **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Gaskets hanging cookline freezer **Repeat Violation**
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Over beans **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in storage area of kitchen
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw steak over guacamole Raw chicken over spinach dip cookline cooler **Corrected On-Site**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pablano 8/22
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Live and dead insects in flour container
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk 44F, double cooler adjacent to single service storage. Out and returned to cooler Top cookline drawer raw chicken 44-45F, cooked pork 44-49F. Just stocked per operator. Operator iced.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice heated and moved to steam table 84F. Operator removed
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Insecticide over dry storage **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical storage area
Food safety inspection conducted on 8/29/2024 revealed 16 total violations (7 high priority, 2 intermediate, 7 basic).