La Casa De La Birria

Inspector's notes

Observed both handwashing sinks without paper towels and one sink with a chair blocking the front of the sink. The person in charge replenished the paper towels and removed the chair from the front of the handwashing sink. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a chunk of cooked and cooling beef birria inside of a reach-in refrigerator. According to the person in charge, the beef had been cooked and began cooling approximately 3 hours prior to the start of the inspection. It was observed that the container of cooling food was tightly wrapped in plastic. The internal temperature of the chunk of beef as measured using a probe thermometer was around 73°F. Based on the time for cooling and the internal temperature of the beef birria, the beef birria did not achieve the first cooling phase of cooling from 135°F to 70°F within the first 2 hours and was embargoed at time of inspection (see embargo form). Discussed with person in charge that 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of wrapped raw frozen beef chunks that were sitting in room temperature water on the floor. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. The person in charge moved the beef to a reach-in refrigerator. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of wrapped raw frozen beef chunks that were sitting in room temperature water on the floor. The person in charge moved the container of beef from the floor to a different container and placed it into the reach-in refrigerator to finish thawing. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored dry on cutting boards throughout the kitchen. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food scraps and food residues on the floor and on the walls in the kitchen. Also saw some lint and other debris on top of the ice cream case. Discussed with person in charge to clean the kitchen on a more frequent basis to prevent the accumulation of food and food residues on the floors and walls in the kitchen. The person in charge will clean the kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.