Mr. Mesquite Street Tacos

Inspector's notes

Observed two small metal pans of roasted peppers and roasted jalapenos that were nested in another pan that was itself in the hot well. The internal temperature of the roasted peppers and jalapenos ranged from 114°F - 125°F. According to the person in charge, the foods in question had been in the hot well for more than 2 hours and were embargoed at time of inspection (see embargo form). Discussed with person in charge to ensure that the second container that is holding the food also has hot water in it to transfer the heat from the hot well to the food to maintain the food at a hot holding temperature of at least 135°F. Other foods in the hot well were hot holding at a minimum temperature of 135°F or above. 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

Please ensure that a person with a certified food protection manager certificate (CFPM) is present during all hours of operation. Discussed with person in charge to renew 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.