Federico's Mexican Food

Inspector notes: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: -- At the start of inspection, observed employee separating tortillas with their bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Requested tortillas that came in contact with bare hands be discarded at the time of inspection. Requested employee wear gloves before continuing separating tortillas at the time of inspection

Inspector notes: -- Observed unopened cases of raw bacon stored above opened containers of shredded cheese in walk-in refrigerator. No visible contamination observed. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: -- In walk-in refrigerator, observed multiple ready-to-eat TCS foods such as cooked shrimp (1/7/26), beef birria (1/10/26), consume (1/10/26), marinated pork (1/12/26), fried fish (1/12/26), and carnitas (1/14/26) with date mark labels past 7 days. The person in charge (PIC) stated all items labeled are correct, but the shrimp was removed from the freezer and thawed in the walk-in 1 day ago. Requested all RTE/TCS foods past 7 days of preparation be discarded by PIC at the time of inspection. Requested date mark on cooked shrimp be updated. 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)