Puerta de Oro Taqueria and Cantina

Observed employee handling raw beef and chorizo with gloved hands and failing to change gloves prior to switching tasks. Gloves were exposed to both raw meat items. Employees went on the handle other ready-to-eat (RTE) food items from prep top unit and to scoop food from steam table.

If used, single-use gloves shall be used for only one task such as working with RTE food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS by discarding contaminated food items and instructing employee to change gloves.

*Please advise, spoon handles of food in steam table may not be contaminated with raw meats as other employees may not know handle is contaminated and use same spoon & proceed to handle other RTE food items such as tortilla wraps.

Observed queso and rice being hot held below 135°F in back warmer cabinet. Temperature of queso was 125°F and temperature of rice was 131°F in some areas. TCS foods must be hot held at 135°F or above. COS by reheating.

Observed mold build-up along interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

*Machine may not be cleaned with ice still inside to ensure no chemical contamination occurs.

Observed chile rellenos, ceviche, flan, cooked carrots/tomato mix, tongue, and two pans of black beans stored longer than 7 days. Items were prepped between 3/25/26-3/30/26. Also observed two pans of empanadas prepared several days ago not dated.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed one chlorine sanitizer bucket at 0 ppm and another at ~25 ppm. Concentration must be 50-100 ppm. COS by adding bleach to 50 ppm.

Observed dented can of corn under prep counter next to walk in cooler, and a few limes with minimal mold-like accumulation on them in walk in cooler. PIC received a delivery yesterday. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. COS by separating and labeling "do not use, returning".

Observed lettuce (prepped this morning) cooling in large, deep containers and covered with a lid in the walk in cooler. Must use proper cooling methods to ensure TCS food cools within the required cooling window. COS by placing lettuce in small, shallow pans and leaving them uncovered in walk in cooler. Will email PIC helpful handout on proper cooling methods.

Observed ranchero sauce and pastor sauce in grill area being cold held on ice bath at 54°F and 63°F respectively. Ice was melted. These products are cooked items and must be cold held at 41°F or below. COS by discarding.

Observed sour cream and fries left sitting outside of temperature control and held above 41°F. Sour cream was 67°F and fries were 63°F. COS by discarding.

Observed various salsa bottles being cold held above 41°F in expo prep top. Temperatures ranged between 43-45°F due to bottles not sitting directly in unit. COS by storing in bottom part of unit.

Observed dish machine not dispensing chlorine. Chlorine must dispense at 50 ppm. COS by priming. PIC must prime and use test strips to check concentration daily (periodically throughout day).

Observed dirty rag being used to wipe of in-use knife. Food contact surfaces may not be wiped/cleaned with dirty rags. COS by removing rag from area and washing knife. Health Authority recommends holding knives in pot of water on grill (water must be 135F).

Observed 3 pans of beans prepared at 12:30PM cooling in large, deep pans and stored covered in walk-in. Temperature in center was 56-61°F when temped at 5:05PM. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by transferring to sheet trays and placing in walk-in freezer to rapidly cool. If Health Authority did not correct, product would most likely not cool to 41F within 6 hours of reaching 135F.

Observed handle of ice scoop left lying in ice bin. Handle must be stored above the food to prevent contamination. COS by removing from ice bin and storing in small container.

Observed chili pepper sauce in grill area being cold held on ice bath at 65°F. Ice was melted. This product is a cooked item and must be cold held at 41°F or below. COS by correcting ice bath.

Observed queso in steam table temping 122°F. All other items in steam table were within minimum hot holding temperature. Also observed queso in warmer cabinet at 117-125°F. Products were likely out of temperature as a result of not being reheated to at least 165°F. Must use a thermometer to ensure product is reheated to at least 165°F. COS by reheating.

Observed salsa being cold held at 43°F on an inadequate ice bath. Ice did not come up to highest level of salsa in pan and container holding ice was not wide enough for adequate ice/water distribution. COS by adding ice. Must use a smaller pan of salsa or larger container for ice.

Observed queso in steam table temping 114°F. All other items in steam table were within minimum hot holding temperature. Queso was likely out of temperature as a result of not being reheated to at least 165°F. PIC stated that queso is reheated in microwave and placed in steam table when cheese is melted--do not rely on the appearance of the cheese, must use a thermometer to ensure product is reheated to at least 165°F. COS by reheating.

Observed tamales stored in walk-in cooler not cooled to at least 70°F within two hours of reaching 135°F. Tamales were temping 122°F.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by transferring tamales to a flat sheet tray and placing in freezer for rapid cooling. Must practice better cooling methods.