Birria Queen

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they are working on obtaining certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they are working on obtaining certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed live and dead roaches on sticky trap in dry storage room. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 3/13/26.

Inspector's notes

Observed water at the floor drain by the ice machine at the time of inspection slow to drain. Repair plumbing prior to reinspection and maintain plumbing in good repair at all times. Per PIC, drain was snaked and establishment is due to empty grease trap. Corrective Action: Correct prior to re-inspection on 3/9/26. Consecutive repeat violation: 2nd.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Per PIC, they are working on obtaining certification. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed large, deep pot greater than 4 inches of refried beans 56*F-62*F in the walk-in cooler at the time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Per PIC, beans were cooked the previous day in the afternoon. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed open container of hot dogs and meat broth in the walk-in cooler without date mark labels. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Per PIC, hot dogs were opened 3/1 and broth was made 2/28. PIC was instructed to properly date mark all RTE/TCS foods at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed hot holding unit near the cook line with cooked onion 88*F and cooked peppers 85*F. The person in charge stated they use TCS cooked vegetables with orders during the rush and are typically used for 2 hours then discarded. Advised the person in charge that time as temperature control should be used with this practice (to eliminate time items are in held in the temperature danger zone), and it will allow for 4 hours of usage, then discard of the items. The person in charge was advised that Time as a Public Health Control requires written procedures detailing the process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Per PIC, TCS foods had been cooked two hours previously and PIC was instructed to time stamp food items at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed live and dead roaches on sticky trap in dry storage room. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection on 3/13/26.

Inspector's notes

Observed backup of water at the floor drain by the ice machine at the time of inspection. PIC was able to repair drain enough that it was then slow to drain at the time of inspection. Repair plumbing prior to reinspection and maintain plumbing in good repair at all times. Corrective Action: Correct prior to re-inspection on 3/6/26. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Observed hot water turned off at the mop sink and the prep sink leaking when water was turned on at the time of inspection. Per PIC, the hot water is turned off at the mop sink due to leak and is being repaired in the next few days. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee carrying a full mop bucket to the back door and dumping the used water out into the street at the time of inspection. Sewage must be disposed of into sanitary sewer system. Discussed with PIC using the mop sink to dump mop water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no working thermometers inside or on walk in cooler. Advised PIC to get a working thermometer to monitor the ambient temperature of the walk in cooler. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th consecutive violation.

Inspector's notes

Observed in walk-in cooler, raw shell eggs, raw adovada meat, raw beef tripe, and raw fish above RTE food items. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw tripe at 64*F, red salsa at 63*F, consommé at 54*F, raw steak and raw adovada meat, green/red salsa, refried beans, chicken soup all temperature checked with probe thermometer at 53*F. TCS foods improperly cold held such as consommé that was held in cooler for more than 4 hours was discarded by PIC at time of inspection. The other TCS foods were relocated to alternative functioning refrigeration unit temporarily (Carniceria next store) to rapidly cool to 41°F at time of inspection until tech repair of unit is completed and unit is maintained at 41*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple containers of RTE/TCS foods in the walk in cooler with incorrect date marking on them. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC will re-date any RTE/TCS foods held longer than 24 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk-in cold holding unit to have a minimum ambient temperature of 55*F as measured on a min/max thermometer. PIC called to have unit serviced during time of inspection; unit dropped to 44*F after cleaning the fan and adding additional refrigerant by the end of the inspection. Tech observed a leak that needs repair. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. To ensure unit maintains proper ambient temperature a reinspection is set for Monday, November 10th. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th consecutive violation.

Inspector's notes

Observed walk-in cold holding unit to have a minimum ambient temperature of 61*F as measured on a min/max thermometer. Per PIC, all TCS items had been placed in unit less than 2 hours prior, when establishment had lost power for approximately 30 minutes. PIC called to have unit serviced during time of inspection; unit dropped to 45*F after additional refrigerant was added. Had PIC either move all TCS items in unit to alternative, functioning units or place items on ice until unit holds at 41*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the walk-in cooler: beef broth, raw beef, cooked beef, pico de gallo, sliced tomatoes, chopped cabbage, cooked corn and refried beans all with internal temperatures of 45-55°F as measured on a calibrated probe thermometer. Per PIC, all items had been in the walk-in for over 24 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.