Taqueria Chicali Mexican Grill

Inspector notes: Observed a large plastic tub of red salsa in the walk-in cooler with a date mark of 10/23. According to the date mark on the container of salsa, the salsa should have been disposed of on 10/29. The bucket of salsa was 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: Observed a large, approximately 8-inches deep unlidded plastic container of salsa inside of the walk-in cooler. The internal temperature as measured using a probe thermometer was at 58°F and according to the person in charge the salsa had been produced within 30 minutes of the start of the inspection. The cooling salsa was transferred to a wide, flat shallow pan and left uncovered and placed up high inside of the walk-in cooler so it could finish cooling. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling

Inspector notes: Observed several dishes that were stacked and stored at the clean dishes rack. Upon separation of the stacked dishes, water was observed coming out from between the stacked dishes. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Observed a dough scraper that was stored between the wall and a prep table in the back kitchen area. Person in charge removed the dough scraper from the area and returned it to the 3-compartment sink to be washed, rinsed and sanitized. Discussed with person in charge that 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 there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. 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 container of raw shell eggs stored above ready-to-eat (RTE) foods such as an open container of avocado salsa, radishes and green salsa inside of the walk-in cooler and observed a container of raw beef stored above a box of RTE tomatoes also inside of the walk-in cooler. Person in charge relocated the raw foods in the walk-in cooler based on final cooking temperatures. Discussed with person in charge that all raw animal proteins are always stored below RTE foods. 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: 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 large, deep bucket of roasted tomatoes and jalapenos sitting uncovered up high inside of the walk-in cooler that had just been cooked and began cooling prior to the start of the inspection according to the person in charge (PIC). It was observed that the thickness of the food in the bucket was approximately 7-8 inches deep. The internal temperature of the roasted tomatoes and jalapenos as measured using a probe thermometer was 145°F. Discussed with person in charge that a wide, flat, shallow (less than 4 inches deep) pan should be utilized when cooling the food down instead of the bucket. PIC transferred the roasted tomatoes and jalapenos to a wide, flat shallow metal pan and placed that back up high inside of the walk-in cooler to finish cooling. Discussed with person in charge that once the food has cooled from 135°F 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 of no more than 6 hours, then they can store the food in a deeper container. 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 two bags of frozen beef that were thawing on a countertop according to the person in charge (PIC). Discussed with PIC that thawing should be done under refrigeration, in a sink under continuously running water that is 70°F or less or as part of the cooking process. Person in charge returned the bags of frozen meat to the walk-in cooler to finish thawing

Inspector notes: Please ensure that a person with a certified food protection manager 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

Inspector notes: Observed hand washing sink in the front food cooking area that is becoming detached from the wall. All hand wash sinks should be sealed smooth and flush to the wall. Please add more caulking/silicone around the hand washing 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