Carniceria Mi Guadalajara

Inspector notes: Observed two large metal pans, one containing roasted jalapenos and the other containing grilled onions, that were sitting on a countertop near other hot holding foods, but these pans had no external heating source. The internal temperature of the jalapenos and grilled onions as measured using a probe thermometer was at 107°F and 111°F respectively. According to the person in charge, the jalapenos and grilled onions had been cooked and placed on the counter approximately 4 hours prior to the start of the inspection and were embargoed at time of inspection (see embargo form). Discussed with person in charge to utilize either time as control for the grilled jalapenos and grilled onions or to set up a hot water bath on the stove top to keep the foods hot holding above 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed dishes on a rack that were stored as clean according to the person in charge. Upon separating the dishes, food debris was observed smeared on the inside of some of the dishes. The dirty dishes were taken to the 3-compartment sink to be washed, rinsed and sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed various containers of pozole and other soups that were in the walk-in cooler without any date marking on them. According to the person in charge, they typically hold these foods for 4 days before discarding. According to the person in charge, the pozole and other soups in question had been prepared two days before the inspection and were properly date marked with the correct date marking on the soups. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed bags of frozen cheese that were sitting on a countertop. According to the person in charge, the cheese is thawed on the counter so that it is easier to process. Discussed with the person in charge to either thaw the cheese in a fridge overnight or to thaw it under continuously running water that is 70°F or less. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process