Hola Taqueria & Bar,LLC

Observed multiple items on prep line above 41F- Chorizo 46F, Pico 44F. 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. C/A: Ensure unit is maintains temperature. Discard any TCS food above 41F.

Observed three compartment and sanitizer bucket with little to no chlorine ~0ppm-10ppm. Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times, shall be used in accordance with the Environmental Protection Agency (EPA)-registered label. C/A COS: PIC added more sanitizer to appropriate concentration.

Observed in house made salsas with no discard date in WIC. subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and 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. C/A: Discard any TCS food in-house made salsa without proper date marking, Ensure salsas are appropriately labeled.

Observed single-used articles being re-used in seasoning containers throughout pantry area. Single-service and single-use articles may not be reused. C/A: Discarded single-use articles that are being used to scoop and replace with appropriate scoop.

Observed sticky residue on handles and lids of food containers. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: ensure handles throughout kitchen are cleaned frequently and ensure container lids are free of food debris and maintained clean.

Observed pink buildup in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. C/A: Ensure ice machine is cleaned frequently to prevent build up.

Observed expired permit posted (7/1/22). Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and post most recent and up to date permit.

Observed single-used articles being re-used in seasoning containers throughout pantry area. COS: PIC discarded single-use articles. 1. Single-service and single-use articles may not be reused.

Observed sticky residue on the outside of dishes stored clean. CA: Advised PIC to clean all dishes to sight and touch. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

Observed broken handle on the outside of walk-in cooler. Door was not able to close properly. COS: PIC called maintenance to fix unit. Good Repair. All physical facilities shall be maintained in good repair.

Observed heavy ice buildup on floor and ceiling of walk in freezer. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.