Taco Del Mar
150-5721 24th St Vernon BC V1T 9T4 · Restaurant - Food Service
9 inspections
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
0 infractions
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): The quats sanitizer dispenser must be tested and documented daily. All cooler and hot holding equipment is monitored and documented throughout the day.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
1 infraction
- F2.1 Does the facility have proper monitoring supplies?
- Observation(s): F2.1B - Probe thermometer available to monitor hot holding and cooling processes (good). However refrigeration equipment lacks NSF thermometers. Temperatures should not be monitored using door readouts as these are not always accurate. Corrective action: • Place a NSF certified thermometer in all cold holding units, place in a location representative of food • Monitor temperatures using the NSF certified thermometers
- F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
- F2.1 Does the facility have proper monitoring supplies?
- Monitoring
0 infractions
- Monitoring
1 infraction
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Observation(s): HVAC system vents (ceiling) require cleaning. Also, ducting may require cleaning including changing filter(s).
- F3.4C - The premises must be properly constructed and maintained in good, clean and sanitary condition.
- F3.4 - Are the premises, equipment and utensils designed and maintained to ensure safe and sanitary food handling?
- Monitoring
1 infraction
- 2 - Are proper hot holding procedures followed?
- Observation(s): Cheese and red sauce in the steam table were below 60C There should be a gap between the water level in the steam table and the insert bottom as the steam is more efficient at heating the inserts than immersing them in the hot water is. A detailed log of all the hot holding temps is maintained daily
- 2 - Are proper hot holding procedures followed?
- Monitoring
3 infractions
- 11.3 - Are foods stored in appropriate containers?
- Observation(s): Discard and/or replace clear plastic inserts that are chipped or cracked. *Discarded cracked inserts.
- 13.2 - Are dishes, utensils and food contact surfaces properly cleaned and sanitized?
- Observation(s): Kay supplies chemicals and 3 compartment sink dispensing units. Quat sanitizing test strips available. However, ensure quat strength correct by routinely checking. Inadequate strength. Adjusted to 200 ppm.
- 13.3 - Are wiping cloths maintained and stored in a sanitary manner?
- Observation(s): Strength about 100 ppm Adjust to 200 ppm.
- Wiping cloths in continuous use must be stored in a container with proper sanitizing solution.
- 11.3 - Are foods stored in appropriate containers?