Otros Tacos Mas Birria

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed buildup of food debris inside and outside microwave oven and reach-in refrigerator doors. Discussed with PIC that non-food contact surfaces are required to be cleaned more frequently to prevent accumulation of organic matter, dirt, dust and food debris.

Inspector's notes

Observed no employee with CFPM on premises at the time of inspection. Discussed with PIC that one employee with CFPM must be present on premises at all hours of operations and time of inspection.

Inspector's notes

Observed the person in charge touching ready to eat food without washing hands and changing gloves after taking customer orders and touching face mask with gloves on. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Operated corrected by washing hands and putting on clean gloves during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large bag of lime sitting in the hand washing sink at time of inspection. Discussed with the person in charge that the hand sink must be maintained in a condition that promotes handwashing by making it assessable at all times during operation. Operated corrected by removing the item. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several bags of cooked meat in a stainless-steel pan on the steam table with internal temperatures between 98-110 degrees. Per the operator, they had forgetting to plug the steam table when they arrived an hour prior to this inspection. Discussed, with the person in charge that except, during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Operator corrected by reheating cooked meat to 165 degrees. Corrective Action: Corrected at time of inspection.