Health Report #113246

Establishment Name: Taqueria La Casita
Report Date: 11/07/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Working containers, Common Nam N/A N/A N/A Unlabelled spray bottles with blue and purple liquid found in the chem storage areas by the front counter and in the hallway by the mop sink. Properly label all spray bottles as to their contents to avoid mix up and mis use. Corrected by labelling spray bottles at time of inspection.
Critical Separation, Packaging, & Segre N/A N/A N/A Several cartons of raw eggs stored on top shelf above and next to ready to eat foods including, water, milk, salsa, etc. In the pepsi cooler. Store raw foods so that they are not above or in close proximity to foods that are ready to eat. Correct by reorganizing the cooler so that raw foods are on a bottom shelf or relocating the eggs to the two door cooler in the kitchen so that they are not in the same cooler as all of the rte foods.
Normal Ambient Temp. Measuring Device N/A N/A N/A Thermometer missing from the prep unit. Provide a thermometer in this unit for properly monitoring the temperatures of this unit.
Normal Cooling methods N/A N/A N/A Assorted potentially hazardous foods including, beef, pork and rice cooling in ice bath temped as low as 88 degrees f for the beef, rice at 114 degrees f. Note some foods were still above 135 degrees f. Owner indicates foods that were at the lower temperatures were cooling for about an hour. Foods are in stainless containers approximately 5 - 6" deep. Change method of cooling to use shallower pans and have food no more than 2" deep to expedite the cooling process. You will need more pans, and more tubs with ice bath to expedite the cooling process. Foods must cool rapidly from 135 degrees f to 70 degrees in the first two hours and then to 41 degrees f in an additional 4 hours. Implement revision to cooling process as discussed and retrain employees to cooling method revisions. During inspection owner had changed foods to shallower pans, placing less foods in containers and spreading out into additional tubs with ice. Food temps had dropped to 68-70 degrees for the rice; 70 -85 degrees f for the beef and pork within a half hour of putting the food into shallower containers. Continue to cool via this method from now on.
Normal Miscellaneous Sources N/A N/A N/A Double stacking plate with garnish lettuce, guacamole and pico de gallo (i. E diced tomatoes) on top of containers of foods on the top section of the prep unit. This is prohibited as the bottom of the plate with the garnish may not be clean nad may contaminate the food stored in the containers that are submerged in the top section of the prep unit. In addition the potentially hazardous foods (guacamole and pico de gallo/diced tomatoes) will not hold proper temperatures over time. Relocate to bottom of the prep unit for proper storage. Assorted uncovered foods in the upright two door cooler in the kitchen and in the walk in cooler. Keep all foods covered during storage for proper protection of foods
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A There is excess frost build up inside both chest freezers. Defrost now and place on a more frequent cleaning schedule. Grocery bags and trash bags are not allowed for food storage. Replace with approved food grade wrap or approved food grade food tubs for proper storage.
Normal Good Repair and Proper Adjustm N/A N/A N/A There are two domestic chest freezers in the facility. One is in poor repair as the inner lid is broken and cracked and is no longer cleanable. When no longer functional replace with commercial equipment
Normal Light Bulbs, Protective Shield N/A N/A N/A The light bulb in the upright two door cooler in the kitchen is not plastic coated or shielded. Provide plastic coated bulbs for the cooler to minimize potential for glass fragments to get onto foods if bulb should shatter.
Normal Clean Freq, Nonfood-Contact Su N/A N/A N/A The fryer cabinets and sides of equipment in the cooking area need cleaning. Clean now and place on a more frequent cleaning schedule.