Salsitas Tacos Al Carbon

Inspector's notes

Observed packaged raw beef chuck roll stored above cooked pork cracklings in the walk-in cooler. Observed packaged raw shrimp stored above packaged cooked ham in the walk-in cooler. 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 salsa verde with cooked tomatillos, salsa roja with cooked tomatoes, and cooked beef cabeza in the walk-in cooler with datemarks of 9/9 (internal temps 45-51*F). Person in Charge (PIC) stated that they were all cooked yesterday. 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. Discussed with PIC about using shallower pans for cooling salsas and menudo, using ice as an exterior/interior coolant for salsas and menudo, and leaving pans of refried beans uncovered to allow for proper cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a hose attached to the handwashing sink in the rear of the establishment that is then attached to a washing machine the facility uses to launder their towels. Handwashing sinks must be accessible for handwashing usage at all times. The hose was disconnected at the time of the inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing.