TACO LOCOS BURRITOS & MORE

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Inspection history

1. Oct 2, 2025

   ✓
   6 violations

   • Post the Certified Food Protection Manager certificate.
   • The business license must be posted where it can be easily seen.
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Equipment food-contact surfaces and utensils must be clean.
   • Keep the plumbing system in good repair.

2. Sep 9, 2024

   ✕
   6 violations

   • Post the Certified Food Protection Manager certificate.
   • The business license must be posted where it can be easily seen.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
   • Have a test kit for the type of sanitizer used.
   • Store all clean equipment and utensils in a self-draining position that permits air drying and covered and inverted.

3. Oct 20, 2023

   ✓
   2 violations

   • Post the Certified Food Protection Manager certificate.
   • The business license must be posted where it can be easily seen.

4. Sep 29, 2023

   ✕
   20 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Post the Certified Food Protection Manager certificate.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Keep the plumbing system in good repair.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Use effective cooling methods to cool TCS foods.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Sanitize food contact surfaces before using and after cleaning.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020

5. Aug 30, 2023

   ✕
   23 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Post the Certified Food Protection Manager certificate.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep clean utensils that are unwrapped in trays and holders with their handles up.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Keep the plumbing system in good repair.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Provide permanently mounted temperature measuring device for cold or hot holding equipment used for TCS food.
   • Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Separate raw animal foods from ready-to-eat foods.
   • Separate types of raw animal foods from other raw animal foods during storage, preparation and display based on cook temperature.
   • Use effective cooling methods to cool TCS foods.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Sanitize food contact surfaces before using and after cleaning.
   • The business license must be posted where it can be easily seen.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • The person in charge must be able to demonstrate their knowledge to the inspector of the food safety risks within their food operation and the relationship of the following factors to preventing foodborne disease: maintaining the food establishment and equipment in a clean condition and in good repair; procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment; the importance of adequate food service equipment; responsibilities when a HACCP plan is required; proper use of toxic compounds in the establishment; and preventing contamination of the water supply from plumbing cross connections or backflow.
   • The person in charge must make sure employees follow proper food safety procedures, including: • Proper handwashing • Preventing cross-contamination from bare hands • Proper cooking of TCS foods • Proper cooling of TCS foods • Proper hot and cold temperatures of TCS foods • Preventing plumbing cross connections • Properly sanitizing equipment and utensils
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)