TACOS AZTECA
🚫 CLOSED BY HEALTH DEPARTMENTSaturday, March 2, 2019
Violations Cited
05D
Hand Washing Facility Not Properly Equipped
Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Provide immediately at ALL handwash sinks: Hot water (100-120°F), Soap in dispensers, Paper towels or air dryers, Trash receptacles, Signage, Keep accessible at all times. Check supplies hourly. Assign staff to monitor and restock.
04J
NYC Health Code Violation 04J
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 04J to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
02G
Cold TCS Food Held Above 41°F
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
04A
Food Protection Certificate Not Held by Supervisor
Food Protection Certificate not held by supervisor of food operations.
KNOWLEDGE GAP: Establishments without certified managers have 2.5x more critical violations. Lack of food safety knowledge directly correlates with foodborne illness outbreaks. Certified managers reduce outbreak risk by 60% through proper training and oversight.
Obtain Food Protection Certificate immediately through NYC-approved course. Certificate holder must be present ALL operating hours. Post certificate conspicuously. Maintain valid certification (renew every 5 years). Train all staff on food safety basics.
02H
Food Not Cooled by Approved Method
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.
Cool using approved methods: Shallow pans (2 inches max depth), Ice baths with frequent stirring, Ice paddles, Blast chillers, Cut large items into portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times and temperatures.
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring im