Allegro MA Non Troppo/ Socal Taco Company

The problems weren't fixed yet. The business stays closed while the owner is given more time.

• Food-contact surfaces designed and maintained
  • Basic: Observed white Cutting board has cut marks and is no longer cleanable at first floor kitchen.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength.
• Handwash sinks and supplies
  • Intermediate: The handwashing sink next to the ice machine on the first floor has been removed; there is currently no active water connection at this location.
• Floors, walls, ceilings and ventilation
  • Basic: Observed Floor with missing cove molding.
  • Basic: Observed Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom fixed with expanding foam. Observed Wall not smooth or easily cleanable in kitchen area for (SoCal kitchen area )no expanding foam acceptable.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw marinade shrimp (48°F - Cold Holding). As per person in the kitchen as a cooked was prepared the day before 9/29.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed raw marinade shrimp (48°F - Cold Holding).
• Food-contact surfaces designed and maintained
  • Basic: Observed Bowl or other container with no handle used to dispense food at sugar bin.
  • Basic: Observed white Cutting board has cut marks and is no longer cleanable at first floor kitchen. Also observed one white, one green, one red, one blue cutting boards stored with cut marks and no longer cleanable at first floor kitchen.
  • Basic: Equipment in poor repair. Observed prep table below shelf in disrepair at first floor kitchen. Observed ice machine in disrepair is located next to kitchen area. Also gaskets in disrepair throughout establishment first floor and second floor reach in coolers.
  • Basic: Observed Hood filter missing from automatic fire suppression/exhaust system at first floor kitchen.
  • Basic: Observed Ice buildup in walk-in freezer.
• Wiping cloths and linens
  • Basic: Observed In-use wet wiping cloth/towel used under cutting board at first floor kitchen. Also observed inside reach in cooler under under food container.
  • Basic: Observed Soiled dry wiping cloth in use at first floor kitchen.
• Food-contact surfaces clean and sanitized
  • Basic: Observed Accumulation of black mold-like substance in the interior and exterior of the ice machine located at first floor.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Person in charge set up three compartment sink until machine is fixed to sanitize equipment.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled throughout establishment.
• Plumbing and backflow prevention
  • Basic: Standing water in bottom of reach-in-cooler. Observed standing water at two reach in cooler in kitchen area.
• Handwash sinks and supplies
  • Intermediate: The handwashing sink next to the ice machine on the first floor has been removed; there is currently no active water connection at this location.
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed an air conditioner drain inside handwashing sink located inside kitchen area at first floor.
  • Intermediate: No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at first floor kitchen.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Observed approximately 30 dead roaches on the floor at food prep area .
  • High priority: Observed approximately 40 roach droppings along the floor/wall junction.
• Floors, walls, ceilings and ventilation
  • Basic: Observed Floor with missing cove molding.
  • Basic: Observed Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom fixed with expanding foam.
  • Basic: Observed Ceiling tile missing at prep area on top of ice machine.
  • Basic: Floor soiled/has accumulation of debris. Observed extensive accumulation of food debris, grease, and dead roaches along the entire floor/wall junction in the storage area near the ice machine and reach-in coolers.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Observed a can of methanol gel stored on top of prep table and next to condiments.
• Manager certification and employee training
  • Intermediate: Observed Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions, how to calibrate food thermometer.