Carreto's Taqueria 2

Inspector notes: Observed raw beef stacked above the cooked rice in the reach in cooler. Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above fr...

Inspector notes: Observed date marking of 10/30 on chorizo in the prep-top cooler and 10/23 on chicken in the reach-in cooler. The food service employee stated she was in a rush when relabeling the containers. Temperatures of both items were verified and found to be below the cold holding requirement of 41°F. Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed...

Inspector notes: Observed expired food service permit displayed. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC that permit fees shall be paid 7 days from the day of inspection.

Inspector notes: Observed hamburger buns stored in garbage bags on the counter of the main kitchen. Materials, General Requirements (P, C) (1) Materials. (a) General Requirements. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. PIC moved buns into metal bin and covered buns with saran wrap. Discussed t...