Los Cucos Mexican Cafe, 10585 S State St, Sandy, UT 84070 - inspection findings and violations

Business Info

Restaurant name: LOS CUCOS MEXICAN CAFE
Address: 10585 S State St, Sandy, UT 84070
Phone: (801) 572-7400
Restaurant type: Restaurants: plated
Risk level: Risk Level 4
Total inspections: 8
Last inspection: 6/29/2015

Score
42

Ratings Summary

Based on 1 vote

Overall Rating:		3.5
Ratings in categories:
Food:		4.0
Service:		4.0
Price:		1.0
Ambience:		3.0
Cleanliness:		3.0

Restaurant representatives - add corrected or new information about Los Cucos Mexican Cafe, 10585 S State St, Sandy, UT 84070 »

Inspection findings	Inspection date	Type	Score	Action taken
Critical: Raw shell eggs are stored above ready-to-eat food (cheese) in a cooler. (6 penalty points) Corrected on site. In-use utensils are stored with handles in contact with food. (1 penalty point) Corrected on site. A container of food is being stored on the floor in the walk in freezer. (1 penalty point) Corrected on site. Critical: Pico salsa is being held at 58°F in the make table. Salsa Verde is being held at 54°F in the make table. (6 penalty points) 2 occurences. Critical: Beef is being held at 104°F on the grill. chili is being held at 130°F in the steam table. (6 penalty points) 2 occurences. Critical: Orchata was discarded on site due to being stored in bucket previously used to store sanitizer. (6 penalty points) Corrected on site. Critical: Food is being stored in non-food grade containers. (6 penalty points) Pressurized cylinders are not secured. (1 penalty point) Corrected on site. There are gaps in the hood filters. (1 penalty point) Critical: The interior of the ice bin is dirty. Surfaces under the salamander are dirty. (6 penalty points) 2 occurences. Dumpster lids are left open. (1 penalty point) Corrected on site. Critical: The hand sanitizer is stored away from the hand washing sink. (3 penalty points) Corrected on site. Areas of the floor are missing grout. Various floor surfaces are damaged. (1 penalty point) 2 occurences. Not all floor/wall junctures are coved and sealed. (1 penalty point) Critical: A container previously used to store poisonous or toxic materials (sanitizer) is being used to store food. (6 penalty points) Corrected on site. Critical: A food container is being used to store poisonous or toxic materials (sanitizer). (6 penalty points) Corrected on site.	6/29/2015	Routine	42	Advise & Educate
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site. Critical: Tortillas that are ready to eat are being handled by bare hands. (6 penalty points) Food is being stored on the floor. (1 penalty point) Potentially hazardous food is thawing at room temperature. (1 penalty point) Critical: Potentially hazardous food is being cooled in deep containers. Potentially hazardous food is being cooled in covered containers. (3 penalty points) Critical: Pico is being held at 50°F in the walk in cooler. (6 penalty points) Critical: Tortillas being handled by bare hands are not being discarded. (6 penalty points) Corrected on site. Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point) Corrected on site. Critical: The hand sink is blocked by dirty dishes. The spray hose nozzle is in the hand sink. (3 penalty points) Corrected on site. Employee personal items are being stored in food preparation areas. (1 penalty point) Corrected on site.	5/5/2015	Critical Item	69	Advise & Educate
A scoop is stored with the handle in contact with the food. (1 penalty point) Corrected on site. Critical: Meat in cold drawers beneath the grill ais holding around 46 degrees. (6 penalty points) Corrected on site. Critical: The menu lacks asterisks to denote animal foods that may be served undercooked. (6 penalty points) Single service items (straws) are exposed to potential bare-hand contamination on lip surfaces. (1 penalty point) Corrected on site. A beverage cooler is being used as a reach-in cooler. (1 penalty point) Critical: Surfaces of the stand mixer above the bowl are dirty. (6 penalty points) The back door is propped open. (1 penalty point) Corrected on site. Grout is low between walk-in entry way tiles. The wall by the entrance to the bar area is damaged. (1 penalty point) 2 occurences. The mop is not hung to air dry. (1 penalty point) Corrected on site. Critical: A container of sanitizer is not labeled. (6 penalty points) Corrected on site.	2/19/2015	Routine	70	Advise & Educate
Unable to document current food handler training for all employees. (1 penalty point) Unable to show food safety manager certification documentation. (1 penalty point) Critical: An employee drink container has a flip-top lid, which requires the employee to touch the lip surface to drink. (3 penalty points) Critical: A dented can is stored with useable food products. (3 penalty points) Various shakers and bottles are not labeled with the common name of the food. (1 penalty point) A container with no handle is being used as a scoop. The ice scoop is stored with the handle in contact with culinary ice. In-use knives are stored in an unclean location between pieces of equipment. (1 penalty point) 3 occurences. Critical: Tomatoes and cheese are at 59 and 45 degrees, respectively, in a make table. Beef is at 46 in a cold drawer. (6 penalty points) 2 occurences. Food equipment is not being air dried before being nested together. (1 penalty point) Hand sinks are not sealed to the adjacent wall. (1 penalty point) 2 occurences. Filters are missing in the vent hood. Sink faucets are repaired with materials that are not smooth and easily cleanable. (1 penalty point) 3 occurences. Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Critical: There is no measurable sanitizer in the final rinse of the dish machine. (6 penalty points) Critical: Surfaces of soda wand are dirty. Surfaces are unclean around the soda dispenser nozzles. The canopener is unclean to sight and touch.-Corrected on site (6 penalty points) 3 occurences. Critical: Handsink used for dumping. Handsink is blocked by a step ladder. (3 penalty points) 2 occurences. The employee restroom lacks a covered waste receptacle. (1 penalty point) There is a gap at the bottom of the exterior door. (1 penalty point) Critical: There is no hand drying provision at the bar hand sink. (3 penalty points) Corrected on site. Employee items are not in the designated area. (1 penalty point) A light cover is cracked. Various floor tiles are damaged. (1 penalty point) 2 occurences.	10/29/2014	Routine	58	Advise & Educate
Not all food employees have a current food handler card. (1 penalty point) Critical: Employees personal beverages are not separated from food preparation areas. Employees are eating in food preparation areas. (3 penalty points) Corrected on site. 2 occurences. In-use knives are stored in an unclean location between pieces of equipment. The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point) Corrected on site. 2 occurences. Critical: Green salsa is being held at 46°F in the make table #1. Egg wash is being held out of temperature control at 45°F on a counter. Tomato Salsa is being held at 48°F in the make table #2. (6 penalty points) 3 occurences. Critical: Coked chicken is being held at 121°F on the grill. (6 penalty points) Corrected on site. Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point) A freezer in the kitchen is not commercial grade. (1 penalty point) Pressurized cylinders are not secured. (1 penalty point) Corrected on site. The ventilation hood is missing baffles. (1 penalty point) Critical: The interior of the ice bin is dirty. Surfaces are unclean around the soda dispenser nozzles. The underside of the shelf above the grill is unclean. (6 penalty points) Corrected on site. 3 occurences. Fan covers in the walk-in cooler are dirty. The microwave handle is dirty. (1 penalty point) 2 occurences. The faucet is leaking on the hand sink. (1 penalty point) Dumpster lids are missing. (1 penalty point) Critical: There are numerous flies present in the facility. (3 penalty points) Employee personal items are being stored on food preparation areas. (1 penalty point) Corrected on site.	8/26/2013	Routine	66	Advise & Educate
There is no certifed or registered food safety manager. (1 penalty point) Critical: An employee did not wash hands between clean and dirty tasks. (6 penalty points) Critical: Employees are eating in food preparation areas. (3 penalty points) Critical: The person in charge is unable to demonstrate adequate knowledge of proper hot and cold holding temperatures for potentially hazardous foods. (3 penalty points) Food containers are not labeled with the common name of the food. (1 penalty point) Critical: Potentially hazardous food was not cooled to 41°F within a total of 6 hours. (6 penalty points) Corrected on site. Critical: Cut tomatoes are being held at 50°F in the make table. (6 penalty points) Corrected on site. Food equipment is not being air dried before being nested together. (1 penalty point) Non-food contact surfaces of equipment are made of unsealed wood. (1 penalty point) Pressurized cylinders are not secured. (1 penalty point) Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point) Critical: There is no sanitizer test kit available. (3 penalty points) The hand sink is not sealed to the adjacent wall. (1 penalty point) The filters in the hood ventilation are too small. (1 penalty point) Corrected on site. Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Critical: The canopener is unclean to sight and touch. (6 penalty points) Corrected on site. Dumpster lids are left open. (1 penalty point) Hand sinks in the kitchen lack hand washing signage. (1 penalty point) Areas of the floor are missing grout. (1 penalty point)	5/8/2013	Routine	55	Advise & Educate
Critical: Employees personal beverages are not separated from food preparation areas. (3 penalty points) Corrected on site. Critical: Raw beef is stored above other raw meats with lower required cooking temperatures. (6 penalty points) Corrected on site. Food containers are not labeled with the common name of the food. (1 penalty point) The ice scoop is stored with the handle in contact with culinary ice. (1 penalty point) Corrected on site. Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Corrected on site. Food in the walk-in cooler is not covered to prevent contamination. (1 penalty point) Corrected on site. Critical: Diced tomatoes are being held at 51°F in the make table. Tomato wedges are being held at 48°F in the make table. (6 penalty points) Corrected on site. 2 occurences. Critical: Cooked beans and tamales are being held at 112°F on the grill. (6 penalty points) Corrected on site. Critical: Potentially hazardous food is not marked or otherwise identified to indicate the time when the food was removed from temperature control. (6 penalty points) Corrected on site. Food equipment is not being air dried before being nested together. (1 penalty point) Corrected on site. Non-food contact surfaces of equipment are made of unsealed wood. Various surfaces are lined with foil. (1 penalty point) 2 occurences. Pressurized cylinders are not secured. (1 penalty point) Gaskets are damaged on a refrigerator unit. (1 penalty point) Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Critical: The canopener is unclean to sight and touch. (6 penalty points) Corrected on site. The womens restroom lacks a covered waste receptacle. (1 penalty point) The toilet room doors are not self-closing. (1 penalty point) An employee's cell phone is being stored on a food prep table. (1 penalty point) Corrected on site. The floor is dirty in various areas. (1 penalty point) Ceiling air vents are dusty. (1 penalty point) The mop is not hung to air dry. (1 penalty point) Corrected on site.	11/28/2012	Routine	52	Advise & Educate
The certified manager is not registered with SLVHD. (1 penalty point) Critical: Employees are handling ready to eat foods with bare hands. (6 penalty points) Wet wiping cloths are not stored in sanitizer solution. (1 penalty point) Critical: Raw fish that is served in ready-to-eat form has not been frozen and stored at a temperature sufficient to achieve parasite destruction. (6 penalty points) Corrected on site. Critical: Diced tomatoes are being held at 48-55 F in the prep table. Diced tomatoes are being held at 48-55 F in the line table. (6 penalty points) 2 occurences. Critical: A consumer advisory is not provided in the printed menu for animal foods that may be served undercooked. (6 penalty points) Food equipment is not being air dried before being nested together. (1 penalty point) Pressurized cylinders are not secured. (1 penalty point) Corrected on site. Sinks lack sufficient drainboard space to accommodate all clean and dirty dishes. (1 penalty point) Corrected on site. The hand sink is not sealed to the adjacent wall. (1 penalty point) Cutting boards are scratched and scored and no longer easily cleanable. (1 penalty point) Critical: The underside of the shelf above the flat grill is unclean. (6 penalty points) Fan covers in the walk-in cooler are dirty. (1 penalty point) Critical: A shutoff valve is installed downstream from the atmospheric vacuum breaker on the mop sink. (6 penalty points) Critical: Hand sinks are being used for purposes other than hand washing. (3 penalty points) Corrected on site. Part of the countertop is made with a material that is not smooth, durable and easily cleanable. (1 penalty point)	8/27/2012	Routine	52	Advise & Educate

1 User Review:

victor

Added on Jan 14, 2015 6:24 PM

Visited on Jan 9, 2015 5:21 PM

Food:

Service:

Price:

Ambience:

Cleanliness:

We went last Friday .
We are 6 adults 2 kids and we had to pay 20 % tips.
The food was good but to expensive.
We often eaten in others restaurants like chillis
Apple bee's, Buca di beppo and never had to pay 20 % tips.

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