El Mexi Bites Tacos

Inspector's notes

Observed raw shell-on eggs stored in a pan above RTE tamales. 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 by moving eggs to the bottom shelf of the fridge and placing RTE tamales on shelf above eggs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS items out of temperature in fridge, including fresh cheese (queso fresco) at 58°F, shell-on eggs at 59°F, diced ham at 59°F, and mac & cheese at 62°F. PIC stated that items had been in the fridge since 8 am the morning of the inspection. 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. PIC moved food items into cold holding unit for ice bath to rapidly cool. After moving, items read at following temperatures: fresh cheese at 40°F, diced ham at 40°F, mac & cheese at 42°F. These temperatures indicate that foods have rapidly cooled to required temperatures within the required time. Eggs were not moved and therefore could not lower in temperature within required time limit and were discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no thermometer to check food temperatures upon inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC retrieved a probing thermometer and ambient temperature thermometer to satisfy requirements Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fridge on mobile unit reading 50°F ambient temperature when min/max thermometer was placed inside for 15 minutes. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. After moving non-TCS items out of fridge and some TCS items into a wall-mounted cold-holding unit with ice, min/max thermometer was once again placed inside for 30 minutes, at which time the fridge read 44°F, leading to immediate suspension. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed raw shell-on eggs stored in a pan above RTE tamales. 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 by moving eggs to the bottom shelf of the fridge and placing RTE tamales on shelf above eggs. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS items out of temperature in fridge, including fresh cheese (queso fresco) at 58°F, shell-on eggs at 59°F, diced ham at 59°F, and mac & cheese at 62°F. PIC stated that items had been in the fridge since 8 am the morning of the inspection. 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. PIC moved food items into cold holding unit for ice bath to rapidly cool. After moving, items read at following temperatures: fresh cheese at 40°F, diced ham at 40°F, mac & cheese at 42°F. These temperatures indicate that foods have rapidly cooled to required temperatures within the required time. Eggs were not moved and therefore could not lower in temperature within required time limit and were discarded. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed fridge on mobile unit reading 50°F ambient temperature when min/max thermometer was placed inside for 15 minutes. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. After moving non-TCS items out of fridge and some TCS items into a wall-mounted cold-holding unit with ice, min/max thermometer was once again placed inside for 30 minutes, at which time the fridge read 44°F, leading to immediate suspension. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed no thermometer to check food temperatures upon inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC retrieved a probing thermometer and ambient temperature thermometer to satisfy requirements Corrective Action: Corrected at time of inspection.