Delicias Mixtas

Inspector's notes

Did not observe anyone with a Certified Food Protection Manager (CFPM) certificate at time of inspection. The person in charge is actively working towards acquiring 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.

Inspector's notes

Observed a small, lidded pan of hot holding pinto beans that were sitting on top of another container that was itself sitting on the flat-top griddle in the kitchen. The internal temperature of the pan of beans as measured using a probe thermometer was around 117°F. According to the person in charge, the beans had been on the griddle for more than 2 hours and were embargoed at time of inspection (see embargo form). Discussed with person in charge to set up a double boiler to keep hot holding foods above 135°F and minimize burning/loss of product from direct heat. 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

Observed the door to the ice machine is broken and is being held on by a single stripped/damaged screw such that the door to the ice machine falls off when attempting to open it. Discussed with person in charge to have the door to the ice machine repaired. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed bottles of salsa at a salsa bar that were cold holding in a metal container that also had ice and water inside of the container. The internal temperature of the salsas as measured using a probe thermometer ranged from 49°F - 51°F. According to the person in charge, the salsa bottles had been at the salsa bar for just under 3 hours and were returned to the walk-in cooler to rapidly chill down to 41°F. It was observed that although the bottles were in ice water, the ice water only went up halfway to the bottle, leaving the top half above the ice water level. Discussed with person in charge to ensure that it has enough ice water to keep the full bottle cold holding or to use nearby refrigeration to hold the salsa bottles. 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

Did not observe a Certified Food Protection Manager (CFPM) on staff. Discussed with person in charge to work towards acquiring their CFPM. Person in charge is currently working towards acquiring 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.

Inspector's notes

Observed boxes of food and a jug of juice sitting on the floor inside of the freezer. Discussed with person in charge that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Person in charge placed the boxes of food and jug of juice onto nearby racks in the freezer. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.