Mr.Tinos Ice Cream &Tacos

Observed soup cooked at 11am not cooled to 70°F within 2 hours of reaching 135°F. Temperature of soup was 77°F at 4:50pm.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding. This is the 3rd consecutive violation under this code. There must be more active managerial control over this area to ensure corrections are made.

NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour)

Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)

Observed quat sanitizer in spray bottle >500 ppm. Sanitizer must be maintained at 200-400 ppm or as specified on manufacturers instructions. This was noted on the previous inspection but not corrected. COS by remaking to 200 ppm.

Observed chemicals stored in unlabeled spray bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. This was noted on previous inspection but not corrected. COS by labeling.

bserved significant ice build-up on walk-in freezer door. Ice is preventing door from properly closing. Must fix.

Observed birria prepared 8/24 not cooled to 41°F within 6 hours of reaching 135°F due to poor cooling methods and lack of monitoring. Temperature was 56°F in center.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour)

Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)

Observed no person in charge (PIC) present and staff not knowledgeable on basic food safety requirements. There must always be a PIC present.

Observed a significant amount of TCS foods such as tamales, cooked poblanos, cooked potatoes, soups, salsa, and more stored past 7 days.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed most recent inspection of 70/C from 6/29/25 not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by posting score.

Observed significant ice build-up on walk-in freezer door. Ice is preventing door from properly closing. Must fix.

Observed raw chicken thawing in vegetable sink and potentially contaminating ready-to-eat (RTE) foods. Compartment holding raw chicken was also storing tamale wraps as tamales were actively being stuffed and wrapped in 3-compartment sink. See Rule below:

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Fruits and vegetables before they are washed; P

(IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

COS by removing chicken and sanitizing sink.

Observed TCS foods in dessert prep top/reach-in unit in ice cream area being cold held above 41°F. Ambient temperature of unit was about 40.8°F; the temperature of TCS foods ranged between 44-47°F. TCS foods must be cold held at 41°F or below. COS by discarding.

Observed rice prepared at 1PM not cooled to 70°F within 2 hours of reaching 135°F due to poor cooling methods. At 4:14PM rice was temping 121°F.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

NOTE: First cooling window: 135°F to 70°F within 2 hours; should cool 0.54 °F/minute (~32.5 °F/hour)

Second cooling window: 70° to 41°F or below within 4 hours; should cool 0.121 °F/minute (7.25 °F/hour)

Observed several time/temperature control for safety (TCS) foods in walk-in cooler stored uncovered. Items were not cooling. Foods must be kept covered while not in active use to prevent any potential overhead contamination. COS by covering.

Observed mold build-up along interior portions of bulk ice machine in main kitchen. Ice machine must be emptied, cleaned, and sanitized within 72 hours. Must increase cleaning frequency to a rate that precludes mold accumulations.

Observed food build-up along posterior crevice of deli slicer. Slicer was stored as clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Slicer must be thoroughly washed, rinsed, and sanitized after use. Must clean.

Observed crepe batter prepared 6/17 and cooked meat prepared 6/22 stored past 7 days. Crepe batter had a foul odor.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is inappropriately marked with a date or day that exceeds 7 days. P

COS by discarding.

Observed raw meat stored above tortillas and raw eggs stored above produce in walk in cooler - All raw meats shall be stored on the bottom shelf or in order of cooking temperature if stored above each other.

COS: by reorganizing walk in cooler

Observed multiple items in the prep cooler (Hot dogs, ham) without date mark.

COS: Discarded unmarked items

Observed sauces and cooked pork that were beyond 7 days from date mark - All TCS foods must be date marked and used within 7 day. The day that it is cooked/opened/prepped is counted as day 1.

COS: Discarded all items that were beyond 7 days.