Tamales Guadalajara

Inspector notes: Observed grease and dust that is starting to accumulate on the hood vents above the fryer, stove and griddle in the kitchen. It was observed that the hood is past due to be cleaned according to the date on the sticker that is affixed to the hood. Discussed with person in charge to have the hood cleaned as soon as feasible. 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: Person in charge has a certified food protection manager certificate (CFPM) that recently expired. Person in charge is currently working towards renewing their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed some shredded pork with an internal temperature of 57°F inside of a closed plastic bag that was cooling inside of the reach-in refrigerator. According to the person in charge, the meat had been cooked and began cooling approximately 1.5 hours prior to the inspection. Discussed with person in charge that cooling foods should be kept in loosely covered or uncovered wide, flat shallow pans to facilitate rapid cooling. Person in charge removed the cooling food from the bag and placed it on a wide, flat shallow pan at a depth of less than 2 inches and placed that into the reach-in cooler for rapid cooling to 41°F. 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: Observed hand washing sink in main kitchen that is starting to become detached from the wall. All handwashing sinks should be sealed smooth and flush to the wall with either silicone or caulking. Reseal the handwashing sink so that it is smooth and flush to the wall. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection