Food obtained from approved source

PRIORITY VIOLATION-3-201.11 (A-B), P: Compliance with Food Law; Approved Source...A box of cooked beef tamales in the walk-in cooler did not have labels or receipts. Per person in charge (PIC) the tamales are purchased from a vendor, but does not any receipts or letter from the vender. PIC refused to provide information regarding the vender to verify where the tamales are being made. The tamales were embargoed and discarded by PIC at the time of inspection. Discussed keeping receipts from vender and to verify if they are approved source.

Food separated & protected

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination...The vertical freezer raw frozen cornish hen was above frozen raw beef and fish products. Also, raw frozen beef was above packages of fish. At the time of inspection, there was blood accumulation on the botton of the unit. Per person in charge (PIC) the unit was probably malfunctioning and started to defrost of the meats. PIC moved frozen food items to another working freezer at the time of inspection. A handout in spanish regarding storage of food in cold unit was given to PIC.

Proper cooling time & temperatures

PRIORITY VIOLATION-3-501.14, P: Cooling...The the walking-cooler two large plastic container of a barbacoa (beef stew) had internal temperatures of 50-53*F and pot of cooked tomatillos had internal temperature of 46*F-48*F. Per person in charge (PIC) the food items were made the previous day. Food items failed to cool from 135*F to 41*F within 6 hours. Food items were embargoed and PIC discarded products at the time of inspection. Discussed using shallow metal containers to cool. Also, to place cooling items on the racks and away from the entry area. Handouts and logs in spanish in regards to cooling were given to PIC.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety (TCS) Food, Cold Holding...Chicharrones con Pella (pork-rind with meat) were being stored on a speed rack at room temperature on speed rack and some on the dry storage room. Per person in charge (PIC) the items were left outside since the previous night. Food item was embargoed and discarded by PIC at the item of inspection. Discussed placing those item in the walk-in cooler once they are cooked. Also, at the beginning of inspection TCS food items were like cooked potatoes and cooked ribs were being outside on the prep tables. Per person in charge (PIC) the food items had just came of the grill/stove were being worked on. Approximately an hour later the potatoes had internal temperatures near room temperature (60-80*F) and employees were not working on those particular items. The PIC placed the food items back in the walk-in cooler again to rapid cooling. Discussed not leaving food items out for too long if they are not being worked on.

Proper date marking & disposition

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety (TCS) Food - Date Marking... In the walk-in cooler TCS food items such as chimichanas, green salsa, ceviche, cooked ribs, cooked beef feet, guacamole, pasta, and beef tacos did not have date marking. Per person in charge (PIC) the food items were cooked within the previous two days and normally are held for about 3 days. PIC placed dates on food items at the time of inspection. Discussed date marking TCS food items such as cooked product and chopped leafy greens and tomatoes, if they are going to be held for more than 24 hours. Date marking sticker in spanish were provided to PIC at the time of inspection.

Time as a public health control: procedures & record

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation...Pork rinds with meat did not have documentation stating at what time they were placed under time as a control. Per person in charge (PIC) the food item was made at 9:30am. PIC placed a sticker indication time made at the time on inspection. Also, the Mexican cheesecake did not have proper documentation in the retail section and sticker was placed there as well. Discussed documenting the time on a sticker o log on both items and to ensure they are not held under time as a control for more than 4 hours.