Federico's Mexican Food

Inspector's notes

Observed pico de gallo, lettuce, sour cream, shredded cheese, raw bacon, and other TCS foods stored in the top and bottom of the small prep cooler with internal temperature ranging 45*F-51*F. The ambient air temperature of the unit is 53.4*F, measured using min/max. PIC stated that these items had been placed in the unit about an hour prior to inspection. Instructed PIC to move all items to the walk-in refrigerator unit to cool back down to 41*F at time of inspection. PIC removed all items and placed them into the walk-in at time of inspection. Discussed with PIC that the unit cannot be used for the storage of TCS foods until it is capable of keeping them at 41*F or below. PIC agreed to ice bath the food items until the unit is capable of proper cold holding. 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. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed small prep table unit improperly cold holding TCS foods. The ambient air temperature of the unit is 53.4*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 8/13/2026.

Inspector's notes

Observed multiple plastic to-go bags filled with various frozen raw beef cuts stored directly inside the bags, inside the reach in freezer. Discussed with PIC that plastic to-go bags are not approved for open food storage. Informed PIC that food grade bags must be used for food storage or another food grade material. PIC instructed employee to remove the beef from the bags and stored them properly at time of inspection. Use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the 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 the floor drain near the entrance of the walk in cooler draining very slowly. Drain is not overflowing and doesn't have anything draining to it. Please have all plumbing in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Green Salsa at 72 deg F sitting out on the prep table for more than 2 hours. The person in charge stated it was made on Monday, placed in the walk-in, removed to place into small to go containers, the containers were sitting out for several hours while the establishment was busy. Person in charge voluntarily discarded green salsa. 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

Two large containers of salsa made yesterday without a date marking, chopped cabbage and cut tomatoes, in walk in cooler without a date 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 items were date marked. Also observed green chile made on 2/13/25 per the date marking that had not been discarded. Person in charge discarded item. Corrective Action: Corrected at time of inspection.

Inspector's notes

A container of pico de gallo stored in top section of prep cooler holding at 52-53 deg. Person in charge stated the pico was prepared recently and placed in the prep cooler. Salsa was moved to the walk-in cooler to cool more rapidly. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.