Frutilandia - Taqueria Factory

Inspector's notes

Observed a large deep pot of boiled corn stored in the walk-in with an internal temperature of 62*F. PIC stated that the corn was cooked and cooling since the night prior. Informed PIC that the corn did not cool within the parameters and needs to be discarded. PIC discarded the corn at time of inspection. Corn was embargoed. Discussed cooling parameters and proper cooling methods with PIC. Provided cooling methods document in English and Spanish via email. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sanitizer bucket with a chlorine concentration of 0ppm and made with warm water. Discussed with PIC that sanitizer must always be mixed with cool water and that they must be filled with an approved sanitizer concentration. PIC filled the bucket with an approved sanitizer concentration at time of inspection. Discussed with PIC that three-compartment sinks and buckets' concentration should be tested using the test strips every time that are made to ensure the dose is correct. Suggested filling the large three-compartment sink with the correct concentration and filling the buckets from there. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed three trays of non-continuously cooked beef sitting above cooked and ready-to-eat (RTE) products, including limes, lettuce, cucumbers, watermelon, mangoes, salsas, and cooked chicken. Informed PIC that non-continuously cooked animal product needs to be treated as raw due to not being cooked to the proper final cooking temperature and must be stored in the refrigerator as such. PIC moved the non-continuously cooked beef to a tray rack and properly stored it at time of inspection. 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 the establishment non-continuously cooking beef. Informed PIC that non-continuous cooking requires prior department approval. Informed PIC that they will need to submit written procedure for the raw animal protein that is non-continuously cooked and once approved will need to keep a log for this item. Provided PIC with non-continuous cooking documents via email. Informed PIC that noncontinuous cooking cannot occur until they have received approval from the department. Informed PIC that all non-continuously cooked beef on hand, needs to be cooked fully. All the non-continuously cooked beef was cooked fully at time of inspection. PIC will discontinue non-continuous cooking until approved. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green and red salsa in squeeze bottles at the salsa bar with internal temperatures of 58*F-60*F. Informed PIC that the salsas need to be cold held at 41*F or below. PIC stated that the salsas had been in the unit for 3 hours. Instructed PIC to add ice to the container to help facilitate cold holding and cool the product back down to 41*F. PIC added ice to the unit at time of inspection. PIC stated that customers sometimes remove them from the unit and take them to the table for use. Suggested to PIC monitoring the customers use of the salsa bar and putting up a sign as a reminder. 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.

Inspector's notes

Observed cut cabbage and in-house prepared red and green salsas all past the seven-day date mark, labeled 1/31 and 2/6. Informed PIC that these items are past the seven-day date marking period and need to be discarded. PIC discarded the items held past seven-days at time of inspection.These food items were embargoed. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed trash receptacles in the stalls of the woman's restroom with no covering. Informed PIC that the trash cans need to be covered in the women's bathroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Test all testable backflow preventers and provide reports. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Please address the following item 1. The area around the can wash is now enclosed. Please fill the expansion joints on the concrete floor and seal the concrete floor in this area. Corrective Action: Correct prior to next routine inspection.