Taqueria Castillo B Fails Health Inspection

Temperature abuse causes 63% of foodborne outbreaks. Clostridium perfringens multiplies rapidly between 70-120°F. Listeria grows even at refrigeration temperatures.

Observed one container of cooked jalapeños and onions stored doubled stacked on the steam table measured at 67F. Discontinue storing items out of the steam table. Per PIC the container was placed out ~40 minutes prior to the start of the inspection. COS - Employee placed the container in cold top cooler.

Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.

Observed no sanitizer buckets were available at the start of the inspection. Facility has been open for 45 minutes prior to the start of the inspection. Immediately prepare a sanitizing solution of 100pm chlorine. Prepare your sanitizing solution prior to starting food prep each day, change every 4 Lucas Willis Inspector Inspector Phone lucas.willis@sfdph.org Inspector Email JAVIER BELLO Person in Charge Refused to Sign Current 2 Total 3 Inspection Date 10/14/2025 TAQUERIA CASTILLO B Permit Name 86 MCALLISTER ST, SAN FRANCISCO, CA 94102-3814 Address Violation Display (Using Iterative Output) hours or as needed. COS - Employee prepared a solution of at least 100pm chlorine. 114117, 114125(b), 114141

Improper vacuum packaging creates anaerobic conditions allowing Clostridium botulinum growth. Botulism is fatal in 5-10% of cases. Causes paralysis and respiratory failure.

Observed three boxes of frozen beef defrosting at room temperature in the back storage room. Per PIC the foods were delivered this morning approximately 40 minutes ago and were waiting to portion on the meat slicer. Discontinue this unapproved practice. Use only approved methods as described above.

Without sanitizer, wiping cloths become bacteria breeding grounds. One contaminated cloth can spread pathogens to every surface it touches.

Observed low water pressure at the 3-compartment sink. Make the necessary repairs to maintain adequate pressure for warewashing. Hot water of at least 120F is available. Correct By Date: 10/28/2025

Cracks and holes allow pest entry and make cleaning impossible. Deteriorated surfaces harbor bacteria that contaminate food and equipment.

Observed paint on the ceiling above the food prep line to be peeling. Make the necessary repairs to make smooth, durable, nonabsorbant, and easily cleanable. Correct By Date: 11/14/2025 - NOTES Joint inspection with Alyssa Manzano Lucas Willis Inspector Inspector Phone lucas.willis@sfdph.org Inspector Email JAVIER BELLO Person in Charge Refused to Sign Current 3 Total 3

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed a pitcher inside the handwashing sink at the start of the inspection. Discontinue this practice. Maintain thre handwashing sink accessible at all times.

Missing handwashing supplies forces employees to skip handwashing. Studies show only 31% of workers wash hands properly when supplies are inadequate. Spreads norovirus to hundreds.

Observed a pitcher inside the handwashing sink at the start of the inspection. Discontinue this practice. Maintain thre handwashing sink accessible at all times.