Taqueria Los Compadres Mexican Food
🚫 CLOSED BY HEALTH DEPARTMENTMonday, August 18, 2025 at 6:08 PM
Violations Cited
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Sour cream diced onions temped at 58F on the prep line and shredded cheeses in the chef drawers temped at 60F under flat top grill. Per PIC TCS items had been cooled in walkin cooler then brought up to main floor at or around 10am( moved by PIC to walkin to cool to 41F). Repair refrigeration to maintain all TCS foods at 41F or below for cold holding.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.005/5-402.11-P
Backflow Prevention (P)
The food prep sink does not have an air gap. Provide proper plumbing at a food prep sink.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.014/SummaryS-P
uspension of Permit / Emergency Closure without a Prior Hearing (P)
There are risk factor violations around water temperature and handwashing and refrigeration issues. The manager is going to close the store and the risk factor violations repaired. He will send over a plumber's report and repair of refrigeration before calling the office for a re-opening inspection.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.014. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002(D)/2-103.11-PF
(A)-(P) Person-In-Charge-Duties (Pf)
PIC could not correctly answer questions for correct cooking temperatures of beef or chicken and could not propely answer questions related to illnesses and symptoms ill employees would need to be excluded or restricted from work. Two bay sink could not be properly set up after I asked the PIC to set up the two bay sink. Review food safety and be able to take active managerial control of risk factors.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(D). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.002/2-501.11-PF
Clean-up of Vomiting and Diarrheal Events (Pf)
PIC could not find vomit cleanup kit or procedures. provide procedures and supplies.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.17-PF
Ready-To-Eat Time/Temperature Control for Safety Food Date Marking (Pf)
In walkin cooler there were opened salad dressings and chicken cooked on 8/15 per PIC that were not date labeled. Provide date labels for all TCS held more than 24 hours.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper temperature control procedures. Train all staff. Document corrective actions taken.
590.005/5-103.12-PF
Pressure (Pf)
The water is only reaching 68F at the handwash sinks and the three bay sinks. Repair so there is hot and cold running water at sinks. The manager was unable to setup the three bay sink to properly wash rinse and sanitize equipment.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
In basement observed multiple small dead roaches on glue trap observed multiple small dead roaches on glue traps on main floor observed live small roach inside cabinet behind register. Observed excessive small rodent droppings on floor on main floor underneath food pass area. Clean and sanitize floors and surfaces where dead roaches have been captured and droppings are observed. Provide treatment of pest activity
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-302.11-C
Packaged and Unpackaged Food-Separation Packaging and Segregation (C)
In walkin cooler there are prepped and cut produce that is stored uncovered and in the sliding door freezer on the main floor beef tongue is stored in the freezer without any covering; provide coverings for prepared foods.
Why This Matters
DIRECT CONTAMINATION PATH: Raw chicken contains Salmonella (23% of samples) and Campylobacter (71% of samples). One drop of raw chicken juice can contaminate entire shelf below. Results in 1-3 million US illnesses annually.
Code Requirements
REORGANIZE IMMEDIATELY - Top to bottom: Ready-to-eat foods, Fish/Seafood (145°F), Whole meat/pork (145°F), Ground meat (155°F), Poultry (165°F) on bottom. Use separate coolers if needed. Cover all foods. Train all staff on proper order.
590.003/3-304.12-C
In-Use Utensils Between-Use Storage (C)
Observed useage of deli contaners in bulk food containers to dispense foods. Only use scoops with handles to prevent contamination and discontinue usage of deli containers or one-time use items for storage.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper equipment procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Heavy soils and grease stains observed behind cook line and inside fryolater cabinet clean and sanitize to remove heavy soils. There is excessive standing water all around the basement. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-201.17-C
Walls and Ceilings Attachments (C)
Non potable water pipes in basement over food prep area. Provide an enclosed ceiling to prevent contamination in all food preparation areas. There are missing ceiling tiles in the restroom in the basement and in the back dish area of the main floor repair or replace.
Why This Matters
Poor facility maintenance can harbor pests and prevent proper cleaning
Code Requirements
Smooth, washable surfaces; No holes or damage; Light-colored in food areas; Clean condition
590.006/6-301.14-C
Handwashing Signage (C)
Hand sink in basement and two hand sinks on main floor missing hand washing signage; provide hand washing signage at all hand sinks. There are no towels or hand dryer in the restroom in the basement provide and make sure all sinks are properly stocked.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.006/6-304.11-C
Mechanical-Ventilation (C)
There is no ventilation in the restroom in the basement and the door is not self-closing. provide ventialation and self closing door.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.006. Implement proper food safety procedures. Train all staff. Document corrective actions taken.