TAQUERIA JALISCO
PASSTuesday, November 9, 2021 at 3:42 PM
Violations Cited
590.003/3-501.16-P1
(A)(1) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Rice at hot holding unit registered 125F. Hot water unit unit registered 140F and water in it was not properly filled. PIC stated Rice had been out for less than one hour reheated the Rice on stove top to 165F increase the temperature of hot holding unit and filled with more water. Mantain all TCS foods at 135F or above.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(A)/2-101.11-PF
Assignment (Pf)
Monitor properly hot holding temperatures to ensure 135F or above is being mantained for TCS foods. Review proper cooling procedures and monitor properly the cooling process.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(A). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.003/3-302.12-C
Food Storage Containers Identified with Common Name of Food (C)
Several bulk food containers without proper labels. provide.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food storage procedures. Train all staff. Document corrective actions taken.
590.003/3-501.15-C
(B) Cooling Methods (C)
Observed large/deep container with hot meat (143F) placed inside refrigerator at prep area. Cool properly in smaller/shallower containers and monitor properly time and temperature (within 2 hours from 135F to 70F within another 4 hours from 70F to 41F).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.