Taqueria Coatzingo

Violations on last inspection

1. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
2. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
4. Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Full inspection history

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