Dos Primos Tacos & Tortas

Inspector's notes

Observed various salsas in salsa bar with internal temperatures of 49-50 degrees Fahrenheit in a prep-style refrigerator that was not holding cold. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Per employees, salsas were placed in unit at 4pm, less than 1 hour prior to the start of the inspection. Employees moved backup salsas to alternate refrigeration to cool rapidly. Establishment closes at 8pm and will use Time as a Public Health Control for salsas placed in the top compartment of the unit. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment uses Time as a Public Health Control for 4 hours for aguas frescas with fresh juice and horchata prepared in the establishment. Observed horchata with an internal temperature of 66F and time stamps on these beverages of 9am. Confirmed with employees that the 9am time was correct. The items should have been discarded according to the policy at 1pm, several hours prior to the inspection. When using time as a public health control, service times (e.g. 9am-1pm) must be followed and establishment must discard items after that window of time has ended. Employees voluntarily discarded aguas frescas - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Ambient temperature of a prep-style refrigerator in the salsa bar holding out-of-temperature TCS foods was measured at 57F with min-max thermometer. 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. Re-inspection is tentatively scheduled for 7-17-26.

Inspector's notes

Establishment uses Time as Control (4 Hour) for aguas frescas prepared in the establishment containing juices and dairy, and containers of aguas frescas in ice bin were not time stamped. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Revised written policy for clarity on establishment's request Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment offers all-day breakfast menu including huevos rancheros and chilaquiles with an egg cooked to customer preference. The breakfast menu board does not have a consumer advisory reminder statement or disclosure (*) for these menu items. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Corrective Action: Correct prior to re-inspection. Re-inspection tentatively scheduled for 4/3/2026.

Inspector's notes

Observed covered shallow (<4" deep) pans of cooked al pastor pork and cooked chicken cooling at 75-80 degrees Fahrenheit in two reach-in refrigerators. 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. Per person in charge (PIC), meats were placed in refrigerators to cool after cooking less than 1 hour prior to inspection, within the parameters for proper cooling times and temperatures. PIC removed the lids or tight plastic wrap to facilitate rapid cooling - inspector verified temperatures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed strainer, salsa scoop, and dried food debris in the basin on the main hand wash sink on the cook line. Discussed hand sink requirements with PIC. 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. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 4 large glass bowls being used to store/display agua fresca drinks at room temperature: Hibiscus (63'F), horchata (62'F), and watermelon (64'F). PIC stated that they were prepared about 2.5 hours prior to inspection. Instructed PIC to purchase ice or another effective means of cooling such as Ice wands, to ensure all TCS drinks are kept at or below 41'F at all times. Also observed a 5 gallon bucket and one deep plastic cambro containing beans while lidded, that were cooked and cooled the day prior to inspection, with an internal temperature of 51-61'F at time of inspection (See Violation #33). PIC willingly discarded both containers of beans 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. All TCS drinks improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two lidded containers stored within a 2-door reach in cooler: a 5-gallon plastic tub and a deep plastic cambro full of refried beans that were cooked and cooled the day prior to inspection, with an internal temperature of 51-61'F at time of inspection. PIC willingly discarded items that were out of temperature. 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.