SAMY'S TAQUERIA

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked beef at 91°f. Operator removed from stove less than one hour ago. Operator began reheating process.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ice buildup in reach-in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -thermometer on unit is not working.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked beef at 44°f in reach in cooler.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operator discarded. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -Birria in reach in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. -operator has three probe thermometers. One thermometer not calibrated.

Intermediate - Handwash sink not accessible for employee use at all times. -items stored in handwash sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, pork and beef in reach in cooler.