LAS VEGAS (KTNV) — In the mood for tacos or Thai food? Take note of this week's Dirty Dining before you head out the door.
Dos Gallos Taqueria on Tenaya and Cheyenne avenues got a 33-demerit C grade on its July 29 inspection. That was an unannounced re-inspection from a B downgrade the restaurant got on June 3.
The person in charge hurried to prepare sanitizer buckets after the inspector arrived, then resumed preparing food for customer orders without washing their hands.
There were expired carnitas in the walk-in cooler that had to be thrown out.
Carnitas, carne asada, beans and beef stew in the make table were all in the temperature danger zone.
The can opener blade was dirty with excessive old food.
The person in charge wasn’t knowledgeable enough to control risk factors that would prevent a foodborne illness outbreak.
And multiple foods prepared in-house, such as beans, pico de gallo, salsa, secret sauce and more were being held beyond their 7-day shelf life.
Dos Gallos was re-inspected Aug. 6 and received a 3-demerit “A” grade.
Erika, who did not provide a last name, from Dos Gallos Taqueria said, "I want to explain what happened on July 29. I got COVID-19 on July 7 and I stopped coming to the restaurant to protect my team. So, I wasn’t able to supervise the restaurant and the team. I’m back, thank God!!! My team worked hard and now we have an A. Also we sanitized the restaurant to protect our team and customers!"
See the below video provided by Dos Gallos Taqueria on the restaurant's sanitation.
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Mai Thai Kitchen, a food truck that was serving the Clark County Government Center, was shut down July 27 for the imminent health hazard of inadequate refrigeration.
The only refrigeration unit on the truck couldn’t hold a safely cold temperature.
A food handler rinsed dirty single-use gloves after handling raw chicken as opposed to throwing them out and putting on a fresh pair.
Raw chicken, raw beef and spring rolls had to be thrown out due to unsafe temperatures.
Raw beef and raw chicken were stored above and next to raw green onions.
Bean sprouts, green onions, and other foods were stored in the dirty three-compartment sink next to a sanitizer bucket.
And cut vegetables were stored on a dirty drainboard.
Owner Adam, who did not want to give his last name, said they “Didn’t realize the fridge was out of whack."
Adam says they're in the process of fixing it now and appreciate the health district doing its job. He also said the following:
"We want to provide the best food for our customers and if we can’t do that properly then we won’t operate. Without proper refrigeration, we can’t operate our food truck. We strive to make sure all our food is safe and we’ve made corrections regarding the other violations, which shouldn’t happen again. The health district has been a good partner as we acclimate to Las Vegas after operating previously in the Bay Area."
Adam said he hopes to have the issues with his refrigeration unit resolved soon and he hopes it doesn't break the bank, adding, "It’s tough out there for food trucks right now with no big public gatherings and fewer opportunities."
Click here to see the health report for Dos Gallos Taqueria.
Click here to see the health report for Mai Thai Kitchen.
