Combo Express

Inspector notes: Observed some grilled onions and jalapenos that were hot holding in a hot holding unit according to the person in charge. The internal temperature of the grilled onions and peppers was between 104°F - 112°F as measured using a probe thermometer. According to the person in charge, the onion/pepper mix had been in the unit for about an hour and was embargoed at time of inspection (see embargo form). Other foods that were hot holding in the unit, such as pinto beans, had an internal temperature above 135°F. It was observed that the onion/pepper mix was stacked into multiple pans in the hot holding unit. Discussed with person in charge to load the food into the unit as designed. 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 a container of cooked green chili chicharrónes with a date mark of 2/12/26 and observed a container of cooked shredded green chili beef with a date mark of 2/16/26. Based on the time of inspection, both foods should have been disposed of already and were embargoed at time of inspection (see embargo form). 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: Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is currently working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a heavy accumulation of food debris and other residues inside of the floor drains. Also observed a wide distribution of small food scraps and other bits of food throughout the kitchen area. Discussed with person in charge to clean the floor drains and to clean the kitchen more frequently to prevent the accumulation of food scraps throughout the kitchen and in the drains. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection