TAQUERIA LA PALOMA (INSIDE BP)

Observed diced tomatoes on counter of front food service holding above 41F. C/A: 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. COS: Tomatoes placed in ice bath for cooling.

Observed no asterisk next to items that may be served undercooked on the menu. C/A:if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Facility has until 5/16/2026 to submit to EHS new menu.

Observed no asterisk next to the items that are served undercooked on the menu. C/A: if an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. The reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states:

(i) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Correct by 10/18/2025

Observed the following prep dates inside the walk-in cooler: cooked pork 9/30, beef soup 9/27, and curtido (cabbage slaw) 9/27. C/A: A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. COS: Items discarded.

Observed wiping cloths stored in chlorine sanitizer measuring over 200 ppm. C/A: Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be stored in chlorine sanitizer measuring 50-100 ppm.

OBSERVED SLICED TOMATOES AND SEVERAL CONTAINERS OF GREEN AND RED SALSA COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN FRONT FOOD SERVICE AREA. OBSERVED ALL TCS FOOD ITEMS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN. (HANGING THERMOMETER AMBIENT TEMPERATURE OF WIC READ 50F)

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: ALL FOODS DISCARDED; EHS INFORMED WIC MAY NOT BE USED TO COLD HOLS TCS FOODS UNTIL IT IS SERVICED AND IS WORKING CORRECTLY

OBSERVED WIC AMBIENT TEMPERATURE AT 50F

C/A: Equipment for holding cold TCS food, shall be sufficient in number and capacity to provide food temperatures of 41F or below

OBSERVED FRONT HAND SINK REACHING A MAXIMUM TEMPERATURE OF 69F

C/A: ALL HAND SINKS SHALL REACH A MINUMUM TEMPERATURE OF 100F

PIC WILL CONTACT EHS WHEN HAND SINK IS SERVICED

10/30/2023; HAND SINK REACHES 103F