TAQUERIA LOS HERMANOS INC

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

6-1B: .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F (see temperature log).// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for less than 2 hours and were reheated to 165F and above within 2 hours of the beginning of the initial hot holding period.//

14A: .04(4)(k)Observed scoops without handles being stored inside of several spices SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were removed from food.//

14B: .05(10)(e) 1,2,4Observed several metal pans stored as clean and stacked wet. SECOND CONSECUTIVE VIOLATION ON ROUTINE INSPECTION// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were recently cleaned today and were separated to air dry.//

15A: .05(6)(q)1&3Observed several rubber spatulas that were heavily chipped around edges and no longer in good repair.// Utensils shall be maintained in a state of repair or condition that complies with the requirements specified under subsections (1) and (2) of this Rule or shall be discarded. (C) Corrective Actions: Spatulas were discarded.//

4-2B: .05(7)(a)1Observed inside of soda machine nozzles with black mold-like substance. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Soda nozzles were cleaned and sanitized.

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods cold holding above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were cold holding improperly for less than 4 hours and were allowed to cool down.

14A: .04(4)(k)Observed plastic cups without handles being stored in multiple spice containers (celery powder, black pepper, white pepper, onion powder). Observed scoop inside of flour pan with handle in direct contact with flour. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Scoops were removed from spice containers. Scoop in flour container was repositioned so that handle was not in contact with food.

14B: .05(10)(e) 1,2,4Observed several metal pans stored as clean and stacked while wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans were separated to air dry.

15B: .05(3)(h),(i)Person in charge could not provide sanitizer test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

15C: .05(7)(a)2,3Observed multiple cleaned stainless steel trays and containers with old sticker labels and adhesive residuals.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: Person In Charge (PIC) removed all identified trays and containers and removed all old sticker labels and adhesive residuals and subsequently washed, rinse, sanitized and air dried all containers and trays.//