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Restaurant Inspections: Tacos Mexico - Newport News

13677 Warwick Blvd.

Newport News, VA 23602

Inspection Date: March 14, 2012

Inspection Type: Routine

Critical Violations: 8

Noncritical Violations: 6


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Violations

    • Violation Code: 0060 (1) (2) (3) (a) (d-p)

      Critical

    • The person in charge failed to explain the significance of the relationship between the holding time and temperature of potentially hazardous food and foodborne illness.
    • Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled.
    • Violation Code: 0080 (A) (B) (C) (E)

      Critical

    • Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
    • Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella
    • Violation Code: 0450

      Corrected During Inspection, Critical Repeat

    • Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands.
    • Violation Code: 3030

       

    • No disposable towels were provided at the hand sink
    • Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
    • Violation Code: 0260

      Critical

    • The beef intestines in the mop sink are unsound or adulterated.
    • Ensure food is safe and unadulterated. Do not store or thaw food in mop sink. Advised operator to discard contaminated beef intestines but the operator could not understand english and did comply with request.
    • Violation Code: 0820 A 1

      Corrected During Inspection, Critical

    • Rapidly reheat the food to 165 degrees F and maintain at 135 degrees F or above through the hot holding period.
    • Violation Code: 0820 A 2

      Corrected During Inspection, Critical

    • Relocate food to a refrigeration unit that is capable of maintaining food storage at 41 degrees F or below.
    • Violation Code: 0850

      Corrected During Inspection, Critical

    • Provide written procedures for the use of time as a public health control. The procedures must include the following steps or practices: a. Food must be marked with the time within which it must be cooked, served or discarded. b. The food is served or discarded within four hours from the time when the food is removed from temperature control c. Food in unmarked containers or packages, or for which the time expires is discarded and d. Written procedures are maintained in the food establishment and made available to the regulatory authority upon request e. Once time is implemented as a control measure for potentially hazardous food, no other measures may be substituted.
    • Violation Code: 0790

       

    • Improper methods used to thaw roast.
    • Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41 degrees F (45 degrees F) 2. Completely submerged under running water at a temperature of 70 degrees F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41 degrees F and raw animal foods shall not exceed 41 degrees F for more than four hours 3. As part of the cooking process
    • Violation Code: 1510

       

    • The Person in Charge could not produce an appropriate food temperature measuring device to verify cooking temperatures of thin foods such as meat patties or fish filets.
    • A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets.
    • Violation Code: 1970

       

    • Wiping cloths that were laundered on site were observed air-drying at the dishsink.
    • Air-drying of cleaned linens must be done in a location that prevents contamination to both the cleaned linens and adjacent food preparation/storage areas. Relocate wiping cloths to allow contamination-free air-drying or enter into a contract with a linen service.
    • Violation Code: 0570

      Repeat

    • Wiping cloths improperly stored between use.
    • Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
    • Violation Code: 0960 1

      Critical

    • Bread is being stored in shopping bag.
    • Do not store foods in shopping bags or other containers that are not food-grade. This will prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
    • Violation Code: 2660

       

    • There is no covered refuse container for the disposal of feminine napkins in the ladies room stall.
    • Install a covered refuse container for the disposal of feminine napkins in the ladies room stall.

Comments

Discussed the following with operator: employee health, hot holding temperatures, proper thawing methods, corrective actions for violations. Onions were observed with mold and decay. Number of seats far exceed 15 seat maximum for facilities with one unisex rest room. Critical violations were corrected. Gave operator documents on time as a public health control and employee health in the operators language. Operator needs to obtain CFM and food handlers cards for employees w/in 90 days of this inspection. Permit issued.


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The information in this database comes from the restaurant inspection Web site of the Virginia Department of Health.

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