Tacos El Gallo
Trailer
3750 Harris ST, Eureka
Friday, Oct. 29, 2021 (1 violation)
Routine Inspection
09. Time as public health control; procedures and records.
Conditions Observed: Observed oil mixture containing fresh garlic stored on the counter, held out of temperature control. Oil mixtures containing fresh garlic are potentially hazardous and require to be held hot at/above 135F or cold at/below 41F at all times. You may hold the garlic oil out of temperature control if it is time labeled for 4 hours and then discarded after the 4 hours has past. Operator discarded garlic oil mixture.
ROACHY SAYS:
“When time as a public health control is used, the following procedures shall be observed: food items shall be marked to indicate four hours past the time when the food was removed from temperature control, food shall be served or discarded within the four hour time limit. Written procedures shall be maintained in the food facility and made available to the enforcement agency upon request, that ensure compliance with this section and section 114002, for food that is prepared, cooked, and refrigerated before time is used as a public health control. Time only may not be used in Licensed health care facilities, public school cafeterias, or private school cafeterias. (114000)”
Tuesday, June 22, 2021 (1 violation)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Measured steak 70F and chicken 72F in 6 inch deep metal containers, stored on top shelf of upright refrigerator. Per operator, the steak and chicken were cooked on the mobile food facility (MFF) approximately 2 hours ago. PHF must be rapidly cooled from 135F - 70F within 2 hours and from 70F - 41F within 4 hours. The MFF lacks the space and equipment to facilitate the rapid cooling of potentially hazardous foods (PHF) and this process must be conducted at the commissary kitchen. Instructed operator to reheat steak and chicken to 165F then hot hold in the steam table at/above 135F during service. Gave operator food cooling log to document the rapid cooling of PHF at the commissary.
ROACHY SAYS:
“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”
Monday, Dec. 14, 2020 (0 violations)
Routine Inspection
ROACHY SAYS:
“Both patrons and the health department agree! This place sets the standard for Humboldt food facility cleanliness! All hail Tacos El Gallo!!”
Thursday, Aug. 15, 2019 (0 violations)
Routine Inspection
ROACHY SAYS:
“Humboldt foodies rejoice! Our reports show that Tacos El Gallo knows how to get you fed in a sanitary manner. Now that's nummy!!”
Thursday, Feb. 7, 2019 (1 violation)
Routine Inspection
10. Proper cooling methods.
Conditions Observed: Found an insert of carne al pastor at 172.1 F stored in the refrigerator. Employee states product was prepared in am. Product redirected to steam table for hot holding. Steam table holding hot water at 145F. Discussed proper cooling methods and proper hot holding and discouraged coolong products in trailer. Best is to cook and hot hold.
ROACHY SAYS:
“After heating, potentially hazardous foods shall be rapidly cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Potentially hazardous foods prepared from ambient temperature ingredients must be cooled to below 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in shallow pans, separating food into smaller portions, adding ice as an ingredient, using an ice bath and stirring frequently, using an ice paddle, using rapid cooling equipment, or using containers that facilitate heat transfer. (114002, 114002.1)”
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