Loudoun County Health Department
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VDH Home | Loudoun County Health Department | El Taquito Latin Kitchen & Bar | Full Service Restaurant | Routine

El Taquito Latin Kitchen & Bar

42010 Village Center Plaza #170 Aldie, VA 20105
Status: Business Closed

Full Service Restaurant | Routine

June 8, 2022
Score & Grade: Grade:
Observations & Corrective Actions

35: 790 Observed: Whole muscle eef thawing in 3 compartment sink (in still water)
Corrective Actions: Use approved methods to thaw. Example: under refrigeration, under running water (70F). Person in charge transferred met to walk-in refrigerator. Corrected at inspection.

39: 690 Observed: Personal items (pain reliever) stored above /next to food prep area.
Corrective Actions: Maintain personal items in a designated area separate from food/food prep area. Corrected at inspection.

45: 1750 Observed: Prepared food is being stored in sour cream containers.
Corrective Actions: Use food grade storage containers for storing food/prepared food.

Additional Comments

No comments

Food Temperatures
Description Temperature State of Food
butter, unsalted 38 °F Cold Holding
tomatoes, diced 48 °F Cooling
cochinita pibil 136 °F Cold Holding
beef, raw, marinated 41 °F Cold Holding
verde sauce 137 °F Hot Holding
chili relleno, 20 miinutes 96 °F Cooling
beef, shredded 138 °F Hot Holding
milk, gallon, walk-in 41 °F Cold Holding
cheese sauce 165 °F Reheating
cochinita pibil 33 °F Cold Holding
guacamole 41 °F Cold Holding
zarape, red sauce 42 °F Cold Holding
salsa, on ice 41 °F Cold Holding
shell eggs 38 °F Cold Holding
Mexican rice 143 °F Hot Holding
black beans 39 °F Cold Holding
pico, prep line 40 °F Cold Holding
shrimp, cooked 33 °F Cold Holding
rice, cooked 39 °F Cold Holding
shrimp, cooked 33 °F Cold Holding
black beans 141 °F Hot Holding
macaroni and cheese 40 °F Cold Holding
cabbage, shred 38 °F Cold Holding
flauta 41 °F Cold Holding
chicken, shredded 155 °F Hot Holding
No records found
Warewashing Temperatures
Machine Name Sanitization Method Thermo Label PPM Sanitizer Name Sanitizer Type Temperature
Low temperature dish machine chemical 50 chlorine 101 °F
No records found
Equipment Temperatures
Description Temperature
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
Compliant
Observations
IN
10 Adequate handwashing facilities supplied & accessible.
Compliant
Observations
Approved Source
IN
11 Food obtained from approved source.
Compliant
Observations
NO
12 Food received at proper temperature.
Compliant
Observations
IN
13 Food in good condition, safe, & unadulterated.
Compliant
Observations
NA
14 Required records available: shellstock tags, parasite destruction.
Compliant
Observations
Protection from Contamination
IN
15 Food separated & protected.
Compliant
Observations
IN
16 Food-contact surfaces: cleaned & sanitized.
Compliant
Observations
IN
17 Proper disposition of returned, previously served, reconditioned, & unsafe food.
Compliant
Observations
TCS Food Time/Temperature
NO
18 Proper cooking time & temperatures.
Compliant
Observations
IN
18 Proper cooking time & temperatures.
Compliant
Observations
IN
19 Proper reheating procedures for hot holding.
Compliant
Observations
IN
20 Proper cooling time & temperatures.
Compliant
Observations
IN
21 Proper hot holding temperatures.
Compliant
Observations
IN
22 Proper cold holding temperatures.
Compliant
Observations
IN
23 Proper date marking & disposition.
Compliant
Observations
NA
24 Time as a public health control: procedures & record.
Compliant
Observations
Consumer Advisory
IN
25 Consumer advisory provided for raw or undercooked foods.
Compliant
Observations
Highly Susceptible Populations
NA
26 Pasteurized foods used, prohibited foods not offered.
Compliant
Observations
Chemical
NA
27 Food additives: approved & properly used.
Compliant
Observations
IN
28 Toxic substances properly identified, stored & used.
Compliant
Observations
Conformance with Approved Procedures
NA
29 Compliance with variance, specialized process, & HACCP plan.
Compliant
Observations
Food Temperature Control (0 points)
OUT
35 Approved thawing methods used.
COS
Observations
Prevention of Food Contamination (0 points)
OUT
39 Contam. prevented during food prep., storage, display.
COS
Observations
Proper Use of Utensils (0 points)
OUT
45 Single-use & single-serve articles: stored & used.
Violation
Observations
Clean Air Act Compliance
IN
99 Clean Air Act Compliance
Compliant
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