Amigo's Taco Shop - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
103	Repeat Failure to hold a valid permit while operating a food service establishment [s. 8(1)] Observation: The operator fails to hold a valid operating permit for the food service establishment. Corrective Action: The fee for obtaining valid decal for the operating permit needs to be paid in order to be able to operate the food service establishment.
205	Critical Repeat Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Potentially hazardous cold foods such as cheese, chicken and salsa sauce were stored at above 4°C. The internal temperature of chicken was measured at 10.2°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the temperature danger zone to prevent bacterial growth and possibly food borne illness. Corrective Action: Staff immediately moved potentially hazardous cold foods to working refrigeration units that maintain a temperature of 4°C or less, The temperature of the refrigeration unit was adjusted by the owner present on-site at the time of inspection. Temperature readings recorded at 10°C after 30 minutes. Staff told not to use the refrigerator for storing any of the potentially hazardous foods until it is repaired or replaced as required.
206	Critical Repeat Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)] Observation: Potentially hazardous hot foods such as potato taters were stored at below 60°C. (Public Health significance) - All potentially hazardous foods must be stored at below 4°C or above 60°C - out of the danger zone to prevent bacterial growth and possibly food borne illness. Corrective Action: Staff immediately moved the potato taters from the counter to the refrigeration unit. Operator and staff to keep a time track for when the freshly cooked tarters are put out on the counter until 2 hours after that. Ensure they are either served within 2 hours or are discarded after that to prevent the growth of spoilage microorganisms.