Tacos Calafia

Inspector notes: Observed black fuzzy material hanging from metal blade guards on black fan in kitchen. Discussed with person in charge importance of keeping fan clean to sight and touch to prevent material from blowing off the fan onto food. 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

Inspector notes: Observed two large, plastic tubs filled with cooked pinto beans inside of a reach-in refrigerator with an internal temperature ranging from 46°F - 50°F as measured using a probe thermometer. According to the person in charge, the beans had been cooked and cooled the night prior and had been in the unit from the night prior and had not been taken out of the refrigerator. A min-max thermometer was placed into the unit and allowed to stabilize for 15 minutes. The air temperature inside of the unit was holding at 36°F. Other foods in the unit had internal temperatures of 41°F or below. It was determined that the food had not cooled from 135° to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours based on the cooling period starting the night prior and the time of inspection. The cooked beans were embargoed at time of inspection (see embargo form). Discussed with person in charge to cool foods in wide, flat shallow pans at a depth no greater than 4 inches deep and placed up high inside of the walk-in cooler uncovered and/or to utilize ice baths to rapidly chill the food. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling

Inspector notes: Observed a cutting board with grease and other food residue and observed a metal pan with food residue still on the inside of the pan stored with the clean dishes. Person in charge relocated all food-contact surfaces in question to warewashing area to be washed, rinsed, and sanitized at the time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed a large plastic bin inside of the walk-in cooler filled with carne asada that had been cooked and began cooling approximately 105 minutes prior to the start of the temperature assessment according to the person in charge. The internal temperature of the carne asada as measured using a probe thermometer was at 68°F. It was observed that the carne asada was stored in a wide, flat and shallow pan to a depth of less than 4 inches however the container had a lid on it. Person in charge removed the lid from the container of cooling carne asada. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Please ensure that there is at least one person present during all hours of operation at the establishment with a Certified Food Protection Manager certificate (CFPM). Person in charge is actively 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 scoop for beans that was being stored in ambient temperature water. Person in charge replaced the water and the other scoop with a clean scoop in a dry container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Please ensure that a person with a certified food protection manager (CFPM) certificate is present during all hours of operation. 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