Taqueria El Fundador

Inspector notes: Observed some dead insects near rice bin at rear dry storage area. Ensure to remove all dead mosquitos/ inspects and flies to prevent contamination of food. Discussed operator to ensure detail cleaning and sanitizing of all dry food storage bins prior to refilling

Inspector notes: Internal temperature ranging between 48*F to 51*F for large pot of shrimp broth and beef broth (~20lbs) in walk-in refrigeration at time of inspection. Per operator broth was placed in walk-in unit the night before, shrimp and beef broth have exceeded the adequate cooling timeline of : 135*F to 70*F within 2hour and from 70*F to 41*F within 4hours. Operator proceeded to discard shrimp and beef broth at time of inspection. Ensure to follow adequate cooling procedures for any Time/temperature control for safety (TCS) food items

Inspector notes: Observed inadequate cooling methods for beef and shrimp broth stored in large pots inside the walk-in refrigeration unit. Discussed with operator to ensure adequate cooling methods via the following: o Placing food in shallow pans. o Separating the food into smaller or thinner portions. o Using rapid cooling equipment (i.e. a blast chiller). o Stirring the food in a container placed in an ice water bath. o Using containers that facilitate heat transfer. o Adding ice as an ingredient. Ensure to follow adequate cooling methods. A re-inspection will be conducted within 10days to verify adequate cooling methods

Inspector notes: Observed frozen raw meat thawing at room temperature stored under prep table at cook line. Discontinue thawing TCS food items at room temperature. Operator proceeded to move raw meat in walk-in refrigeration unit. Ensure to thaw via the following methods: o Under refrigeration that maintains the food temperature at 41*F or less; or Completely submerged under running water. o Water must be 70*F or cooler. o Water must have sufficient velocity to float off loose particles. o Does not allow RTE thawed portions temp. Above 41*F. o Does not allow Raw animal food thawed portions temp above 41*F, for more than 4 hours. o Part of a cooking process