Unos Tacos Y Birria

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cases of raw pork chorizo sitting above containers of ready-to-eat (RTE) roasted red and green salsa containers inside of the walk-in cooler. Person in charge relocated the raw meat below the RTE foods. 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 two metal containers of cooked and chopped carne asada sitting on a countertop next to the grill in the kitchen and a pan of roasted jalapenos sitting on a different countertop next to the flat top. The internal temperature of the two pans of cooked carne asada as measured using a probe thermometer was 122°F for the bottom pan of carne asada and 92°F for the top pan of carne asada. The internal temperature of the roasted jalapenos as measured using a probe thermometer was 93°F. According to the person in charge, the carne asada had been cooked 30 minutes prior to the start of the inspection and the jalapenos had been cooked approximately one hour prior to the start of the inspection. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers of freshly prepared Agua frescas drinks that were just prepared and then placed into narrow containers at a depth of greater than 4 inches into a reach-in refrigerator. Discussed with person in charge to cool the freshly prepared beverages in wide, flat shallow pans placed up high inside of the walk-in cooler uncovered until it cools to 41°F. All TCS foods being cooled in deep containers were transferred to shallow containers and moved to the walk-in cooler to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Person in charge is currently working towards acquiring their CFPM. 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 hand washing sink in the back food prep area near the 3-compartment sink with dirty dishes inside of the sink and no paper towels available for hand drying. Observed hand washing sink in the front food cooking area that also did not have paper towels available for hand drying. Discussed with person in charge the importance of only using hand washing sinks for hand washing activities and to also ensure that hand washing sinks are fully stocked at all times. Person in charge removed the dirty dishes from the hand washing sink and replenished the empty paper towel dispensers. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 3 large deep metal containers inside of the walk-in cooler that were filled with cooked and cooled green tomatillo salsa with internal temperatures as measured using a probe thermometer ranging from 49°F - 51°F. According to the person in charge, the salsa had been cooked and cooled in the establishment last night before the inspection occurred. Based on cooling parameters of cooling TCS foods from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of no more than 6 hours, the salsa did not achieve the final cooling temperature of 41°F within 6 hours total. The salsa was embargoed at time of inspection (see embargo form). Discussed cooling parameters with the person in charge. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice scoop stored inside of the ice machine with the handle below the ice. Discussed with person in charge to store ice scoop in a clean container near the unit. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several pans that were nested together with water still trapped inside of them. Person in charge separated the pans so that they can fully air-dry prior to nesting them together. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a few pans that were stacked together with some water still trapped inside of the pans. Person in charge separated the nested pans. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing. Corrective Action: Corrected at time of inspection.