EL TACO LOCO health score and inspection history

Keep the dumpster side door closed.

Store food wrapped, in packages or in covered containers to prevent contamination./ Many open and uncovered containers of food stored in the WI cooler.

Provide a utensil with a handle for serving or dispensing food./ Dispensing cooked rice from the warmer with a bowl.

Cease the sale of food not labeled for individual retail sale as specified in law./ Selling unlabeled ice pops from a retail freezer at the bar.

Provide a utensil with a handle for serving or dispensing food./ Dispensing cooked rice from the warmer with a bowl.

4-302.12(B) Provide a readily available temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin foods such as meat patties and fish filets./ The only probe thermometers available are bimetallic stems: provide at least one, working food thermometer suitable for measuring thin foods (ex: digital-type food thermometer).

Keep the dumpster side door closed.

Cease thawing TCS food at room temperature./ Multiple containers of frozen chicken thawing at room temperature on the work table in the rear prep and warewashing area.

3-501.17(A) Properly date mark all TCS food prepared in-house, when held for more than 24 hours, with the preparation date and date of discard—not to exceed 7 days including the date of preparation./ Multiple containers of in-house prepared queso dip, found stored >24 hours in the RI cooler near the waitstation, were date-marked during the inspection.

(A)(2) Maintain TCS food at 41F or below./ Opened cans of corn and black beans measuring 85F-86F, holding >3 hours at room temperature on the expo line for garnishing salads, were voluntarily discarded. CEASE this practice; store cans of TCS food at 41F< (under refrigeration or in ice-baths) after opening.

Cease using handsinks for any purpose other than handwashing./ Raw chicken thawing in the handsink in the rear prep and warewashing area was removed during the inspection after the food employee was directed to do so, and the handsink was cleaned and sanitized. CEASE this practice and use handsinks for no purpose other than washing hands.

Store food wrapped, in packages or in covered containers to prevent contamination./ Many open and uncovered containers of food stored in the RI and WI coolers.