Antojitos Mexiconos Malinalli

Observed containers of frozen foods being thawed on the prep sink without running water.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below, PF

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) or 5(e) of this Rule PF, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Corrective action: Discussed with PIC that thawing needs to be done under running water at temperatures of 70F or below. Items moved to reach in cooler

EHS observed tomatoes in reach in cooler in front food service area not cooling at required rate to cool to 41 in 4 hours. First temperature taken was 54F. Second temperature taken was 54F after 10 minutes. Violation: Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. CA: Move tomatoes to cooler second reach in cooler that had ambient of 40F.

Observed two gallon jugs of milk in the refrigerator with a best if used by date of 01/09/25. One of the milk jugs appeared to have been frozen. Explained to PIC that freezing the product did not allow for usage of the product beyond the indicated expiration date. PIC discarded.

Observed the facility's most recent inspection report not posted for public viewing. Facility is posting inspection report report with a score of 97 instead of most recent inspection report with score of 85. At all times, the most recent inspection report must be posted. PIC is to post.

Violation: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Inspector note: EHS observed prepared pork skin in 2-door refrigerator with prep date of 6/23 at a temperature of 47F. Corrective action: EHS instructed PIC to have unit replaced/fixed and to not use if cannot maintain required 41F temperature. EHS instructed PIC to properly discard pork skin due to high temperature.

Violation: 2. A CFSM certificate which has expired, been revoked or suspended shall not be posted in the food service establishment. 3. All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. 4. The certification is not transferable between persons. Inspector note: EHS osberved facility without CFSM of valid certification. Corrective action: PIC will renew certification.

Violation: 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Inspector note: EHS observed handwash sink, veggie sink, and 3-compartment sink not reaching adequate hot temperatures. Corrective action: PIC informed EHS there were no issues the day prior. EHS instructed PIC to have units operable and capable to reach hot temperatures at peak capacity.

Violation: (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf Inspector note: EHS observed RIC holding temperature at 50F. RIC currently only holding vegetables and condiments. Corrective action: PIC stated this is a first occurence, but will have a work order put in place.

Observed cookehd pork (60), hot dogs (61), rice (61), and cut watermelon (59)in the refrigerator behind the front service counter at temperatures above 41F or less for cold holding. Thermometer on unit reading 64F. Per PIC, unit had previously been freezing products but had unit adjusted. Unable to adequately determine how long foods had been outside of proper temperature range. All time/temperature control for safety (TCS) foods must maintain 41F or less for cold holding. Out of temperature TCS foods discarded.

Observed the 2-door refrigerator behind the front service counter unable to maintain temperatures of TCS foods at 41F or less for cold holding. Unit's thermometer reading 64F. All equipment must be maintained in good repair. Facility's technician arrived to check unit.