La Chona Burger

Inspector notes: Observed several TCS foods such as cooked chicken, menudo, cooked rice and nacho cheese not having date markings. Person in charge states these foods were made/prepared 2-3 days prior to the inspection. 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). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: There were no paper towels at the rear handwashing sink. The manager then installed paper towels

Inspector notes: The certified food-service manager was not present during the inspection. Provide a certified food-service manager during all hours pf operation

Inspector notes: The interior of the ice machine has a slight buildup of organic residue. Have the ice machine properly cleaned, and maintain clean at all times

Inspector notes: Establishment does not have a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed TCS foods held beyond 7 days from preparation in the prep cooler including chili rojo from 3/8, salsa rojo from 3/18, salsa linea from 3/16, posole from 3/15. Also observed flan dated from 3/18 (see violation #22). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. 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: Establishment is selling bagged, Carne Seca (dried beef) and shredded machaca (shredded dried beef) that does not bear an inspection label from an approved source. Also observed canned salsa in the display cooler the PIC is made at an individuals home and is not cottage food. No labeling or source information is available. All food must be obtained from an approved source as defined by law. The canned salsa from unapproved source was discarded at time of inspection. A true embargo was placed on the Carne Seca at the time of inspection. The area USDA Investigator was onsite at the time of inspection. PIC voluntarily destroyed and discarded the machaca and carne seca at the time of inspection. Reviewed approved meat sources with PIC

Inspector notes: Observed raw chicken in the drawer cooler behind cooked pork and raw pork tripas. Observed raw bacon stored behind cooked pork. 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: No disclosure observed on multiple menu offerings that can be ordered raw or undercooked including hamburgers, aguachile, chilaquiles, huevos rancheros, huevos a caballo, huevos a nopal, machaca, extra egg and tostitos pescado. Offering and serving undercooked proteins requires an approved consumer advisory at all points of sale; and must contain an approved disclosure method and reminder statement. Must provide approved consumer advisory at all points of sale prior to re-inspection including physical menus and TV monitors

Inspector notes: In the small prep cooler in the front area, observed an ambient air temperature of 68*F when measured with a min/max thermometer. Inside the cooler, observed TCS foods with internal temperatures ranging from 56-72*F when measured with a probe thermometer. PIC found the circuit had tripped. PIC stated they had experienced a power outage recently and had issues with the cooler since. Also observed the display cooler with TCS foods holding at 45*F and the ambient air temperature of the cooler observed at 48*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. The prep cooler showed signs of rapidly cooling but no air temperature change was observed in the display cooler. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Remove the ceiling fan from the front service area

Inspector notes: Provide a 3/8 inch minimum cove base to the floor/wall junctures of the front service area and dry storage room. Recommend rubber cove base

Inspector notes: Establishment does not have a CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation