Tacos Los Pochos

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on staff. Discussed with person in charge to work towards renewing her CFPM certificate. Person in charge will work towards renewing her CFPM certificate. 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 green chili salsa, roasted green chili salsa and red chili salsa at the salsa bar with internal temperatures as measured using a probe thermometer ranging from 46°F to 58°F. According to the person in charge, the salsas had been in the salsa bar for less than 3 hours and were returned to the walk-in cooler to rapidly chill down to 41°F. Discussed with person in charge to place salsas on ice baths in the unit to maintain cold holding temperature of 41°F or below until the unit can be adjusted or repaired if necessary. The establishment has sufficient cold holding capacity to maintain safe operation. 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.