TAQUERIA Y PUPUSERIA

6-1C: .04(6)(d)Observed a container of mondongo soup and 5 containers of shredded cabbage that did not cool to 41F from the previous night.// 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. (P) Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.//

11A: .04(6)(e)Observed shredded cabbage cooling in large, deep containers in a small prep cooler that was almost entirely filled with cooling product. Observed mondongo cooling in a large, deep container in a small reach-in freezer.// Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Person in charge was coached on proper cooling methods such as not overloading coolers, using smaller, shallower containers and using ice as an ingredient.//

13A: .02(1)(d)Observed the most recent inspection report was not posted at beginning of inspection.// 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. (C) Corrective Actions: The most recent inspection report was posted during inspection. Please replace with today's inspection report.//

2-2D: .06(2)(o)Observed handwashing sink blocked by a table at beginning of inspection.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Table was moved to make sink accessible.//

2-2D: .07(3)(a)Observed no soap coming out of soap dispenser at handwashing sink in kitchen.// Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was provided during inspection.//

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed a bag of raw chicken stored in contact with bags of peppers and bread in reach-in cooler. Tamales and cooked chicken were also stored below the raw chicken. Observed raw pork stored above cooked meat in bottom of a prep cooler. Observed a bag of raw chicken, a bag of raw ground beef, and beans (all out of commercial packaging) stored in contact with each other in a reach-in freezer. Observed raw chorizo removed from commercial packaging stored with plantains and fries, and vegetables in chest freezer.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Raw foods were separated from each other based on minimum cook temperature. Raw foods were separated from ready-to-eat foods.//

6-1B: .04(6)(f)Observed several time/temperature control for safety foods hot holding below 135F.// Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were discarded.//

6-1D: .04(6)(i)Observed curtido (cabbage) intended to be on time control with no label to indicate when the 4-hour time control period started.// When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Food was discarded.//

11C: .04(6)(c)Observed raw beef thawing in a bowl and in meat sink, both in standing water.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Meat was cooked immediately.//

14A: .04(4)(k)Observed scoops with no handles in several spice containers.// 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 food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. 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.//

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that multiple employees have been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Please have all employees sign an employee health agreement prior to 10/27/25.//

4-2B: .05(7)(a)1Observed can opener blade with accumulation of food debris.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Can opener blade was washed, rinsed, and sanitized.//