La Michoacana Taqueria #2

Two bags of Rice cold holding in the reach in cooler by the large chest freezer had temperature of 49 deg. F and 47 deg. F respectively.

CA: 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: Bags of rice were discarded during inspection.

It was observed that half of an avocado and limes in the reach in cooler by the cook station was left uncovered, and beans and half of a pineapple in the reach in cooler by the large freezer was also uncovered. Taco shells on top of the steam table was stored uncovered.

CA: Food must be stored covered to prevent contamination.

COS: Food covered during inspection.

Observed employee washing a rag in the handwashing sink. Observed an employee filling sanitizer bucket with water in the handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Let PIC know, explained the rule. Suggested putting up a signage letting them know it is for handwashing only.

Closed packages of rat traps stored next to a bag of sugar and potatoes. CA: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Moved during inspection.

Beef in the stand up reach in cooler on the right had temperature of 53 deg f. CA: 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.P COS: Discarded during inspection.

CFSM certificate expired 8/2024. CA: All licenses, certificates, diplomas, or other similar credentials issued or granted to an owner or operator who has successfully completed an approved or accredited food safety certification course and exam shall expire on the expiration date determined by the credentialing organization. Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam, and obtain a new certificate. COS: Manager has enrolled in new class, and is studying to take the test. Expired CFSM taken down during inspection.

Observed the tongs stored in the raw chicken with handle touching food in bottom left draw in left cooler near cooking station. CA: During pauses in food prep or dispensing food prep and dispensing utensils shall be stored in the food with their handles above the top of the food and the container; COS: Utensil moved during inspection.

Bottle of degreaser not labeled. All working containers used for storing poisonous or toxic materials taken from bulk shall be clearly labeled. COS: Labeled during inspection.

Using improper cooling methods (large pan of cheese, not stirring cheese) and cooling too slowly. Cooling methods include shallow pans, smaller thinner portions, stirring, or adding ice. COS: Split into two pans, stirring and added more ice during inspection.

Garbage can's lid was open. Waste handling units shall be kept covered. COS: Closed during inspection.

Multiple walls (kitchen by steam table and in the bathroom) need to be cleaned. All physical facilities shall be maintained clean.

Observed employee filling sanitizer bucket up with water in the handsink near the 3 comp sink. A handwashing facility may not be used for purposes other than handwashing. COS: Let pic know, and explained the rule.

Hot dogs that were opened 2 days ago were not date marked. RTE, TCS food prepared and packaged by a plant shall be clearly marked at the time the container is opened and if the food is held for longer than 24 hrs for a maximum of 7 days. COS Date marked during inspection report.

Vent covers have build up of dust. All physical facilities shall be maintained in good repair.