Pure Taqueria

Inspector notes: Observed raw chicken and sea food stored above ready to eat foods in the front kitchen cooler. Observed raw chicken stored on top of ready to eat foods in the main kitchen walk in cooler. PIC placed raw TCS foods below ready to eat foods. Advised PIC about food separation and how they need to be stored. (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

Inspector notes: Observed a chlorine concentration below the recommended range. The recommended range is 50 -100 ppm. 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC)

Inspector notes: Observed that the permit posted in the facility had expired and was not paid for this year. 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Legal notice issued.

Inspector notes: Observed a large container of chicken cooling in the walk in fridge. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat tran...