MICHELADAS TAQUERIA

Observed raw chorizo stored on middle shelf above two containers of tomatillos in RIC in main kitchen. Observed raw beef fajita mean stored directly above container of tomatillo. Observed raw bacon stored on middle shelf above raw whole fish. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cooking temperature COS- All raw seafood placed on middle shelf, raw pork placed on left side, raw beef middle, and raw chicken right side of bottom

Observed prep top in main kitchen holding several TCS foods( shredded lettuce, sour cream, chipotle salsa, shredded cheese) and as well as ambient 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- All items discarded. Prep cooler temp lowered, ambient reached 42F at 12:19pm

Observed rice reheating in a zip lock bag in steam well first tempted at 11:28 at 137F and at 12:02 130F. C/A-reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. COS-

Observed cooler in main kitchen holding raw meats( raw beef and raw chicken)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- Items placed there at 11:00 per PIC, items moved to RIC and on ice for rapid cooling.

Observed heavy grease build up in ventilation hood in main kitchen. C/A-Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed cooler in main kitchen holding several raw meats( raw bee, raw pork, raw chicken) 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- PIC discarded meats

Observed several items in RIC in main kitchen (x2) with date marking for up to 20 days on salsas and soups. Soups date marked 10/04-10/24; Salsas date marked 10/07-10/27. C/A-Food shall be held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS- PIC fixed date marking to hold TCS food items for only 7 days

Observed no thermometer for ambient temperatures of units in cooler, RIC, prep top, and bar cooler. C/A-Ambient air and water temperature measuring devices that are scaled in Celsius or dually scaled in Celsius and Fahrenheit shall be designed to be easily readable and accurate to ±1.5ºC in the intended range of use.

PIC's only thermometer to measure internal temperature has no battery. C/A- Food temperature measuring devices that are scaled only in Fahrenheit shall be accurate to ±2ºF in the intended range of use and shall be made available in facility at all times

Observed inspection report from 2022 posted C/A- 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.

Observed raw chicken in cooler drawer above raw fish, precooked clams, and raw shrimp. C/A- Food shall be protected from cross contamination by storing food based on minimum internal cooking temperature with chicken on the bottom, beef, fish, then RTE foods. COS- PIC placed chicken below seafood

Observed a pot of pork ribs holding above 41F in bottom prep unit in main kitchen 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- PIC discarded pork

Observed pico de gallo in medium container in prep top at 44 at 1:32pm and tempted at 44 at 2:35pm. Observed pico de gallo in small container covered under prep top bottom at 48 at 1:32pm and tempted at 46 at 2:35pm. Food employee stated food started cooling at around 11:30am. C/A- 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 2. 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. COS- Owner placed items in freezer for rapid cooling