Health Report #113247

Establishment Name: Taqueria La Casita
Report Date: 05/17/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Hot and cold holding N/A N/A N/A Three sheet trays full of rice found sitting on roll cart behind the door. Temped at 74 - 76 degrees f. Potentially hazardous foods must be maintained at 135 degrees f or above or 41 degrees f or below after cooking. Provide additional rice warmers in order to be able to maintain enough rice to get through lunch rushes. Corrected by discarding rice at time of inspection.
Critical Hot and cold holding N/A N/A N/A Beef and pork found sitting in stainless containers awaiting order to be reheated temped at 90 degrees f. Once cooked ph foods must be maintained at 135 degrees f or above or 41 degrees f or below. You may keep this in the top of the prep unit by relocating non potentially hazardous foods such as limes, onions, chives and lettuce to a container with ice setting those foods in a separate container and storing on top of ice. The other option is to get an additional table top steamer for any cooked foods and maintain 135 degrees f during rush periods. Corrected by discarding beef and pork.
Normal Cooling, Heating, and Holding N/A N/A N/A Beef and pork found sitting in stainless containers on prep cutting board waiting next order. Once cooked potentially hazardous foods must be kept cold or hot. You may place this product back into the cooler during lunch rush waiting order and to reheat as it is limited in quantity. If you need immediate access relocate to top of prep by relocating the limes, lettuce and chives/onions to a container with ice which will leave room available for the beef and pork. Correct immediately by discussion. Note foods were discarded at time of inspection
Normal Cooling methods N/A N/A N/A Large containers of salsa found in the upright cooler indicating improper cooling for this product. Per discussion product is cooked, cooled somewhat at room temperature and covered and placed into upright cooler for continuing cooling. Provide ice sticks or place product in shallow pans and use an ice bath to rapidly chill cooked foods such as salsa from 135 to 70 in two hours and 70 to 41 in an additional 4 hours. Corrected by discussion
Normal Food Equipment, Certification N/A N/A N/A There is a domestic chest freezer in the facility. Replace with commercial nsf approved equipment when in need of repair.
Normal Using a Handwashing Sink N/A N/A N/A Handwash sink blocked for access for routine handwashing by large pot in sink basin blocking access for routine handwashing. Remove pot from sink basin so that hands may be readily washed.
Normal Cooling, Heating, and Holding N/A N/A N/A Inadequate hot holding equipment for rice. Provide additional rice warmers so that back up rice is available hot during the rush periods. It is not allowed to keep rice on sheet tray on roll cart at room temperature. Discontinue this practice and provide additional rice warmers. Electric will be ok and can sit on the table next to the prep table allowing ready access to rice.
Normal Food storage N/A N/A N/A Assorted foods found in containers on the floor of the walk in cooler. Keep all foods a minimum of 6" above the floor to allow access for routine cleaning.
Normal Miscellaneous Sources N/A N/A N/A Numerous foods found uncovered in the upright two door cooler. This unit operates like a prep unit during rushes instead of a storage unit. Keep foods covered for proper protection. Tripe found in the domestic chest freezer in a grocery bag exposed. Keep all foods covered for proper protection.