Lil Kikos Taqueria

Observed multiple TCS food items in RIC without date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this 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: Label all TCS food items held over 24 hours with proper date marking.

Observed permit no visible and expired.. Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and post most recent permit.

Observed chicken (60F), and pork (62F) containers on table out of temperature. Also observed steak on rack at 63F. 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. C/A: Put containers on ice or in prep top until needed. PIC placed on ice. PIC place all containers in RIC.

Observed multiple TCS food items (steak, beans) in RIC without date marking. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 4 and 5 of this 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: Label all TCS food items held over 24 hours with proper date marking.

Observed chicken and pork containers on table out of temperature. 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. C/A: Put containers on ice or in prep top until needed. PIC placed on ice.

Observed expired permit posted (3/1/21). Post the permit in a location in the food service establishment that is conspicuous to consumers. C/A: Renew and post most recent permit.