LA MEXICANA TACO BAR

Violations (6)

• 01B-13-4Critical

  Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

  High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef and pork in ROP in the back reach in coolers. As per operator, the pork was packaged on 06/12 and beef on 06/18 so it wasn't removed after 48 hours. See stop sale.

  High Priority

• 22-20-5

  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

  Basic

• 36-73-4

  Floor soiled with accumulation of debris behind large pieces of equipment in the kitchen.

  Basic - Floor soiled with accumulation of debris behind large pieces of equipment in the kitchen.

  Basic

• 06-06-5Corrected on site

  Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.

  Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw shrimp slacking at room temperature. Operator turned on cold running water. **Corrected On-Site**

  Basic

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handles in contact with rice, beans, cheese and salt in the kitchen. Operator removed scoop handles from contact with food. **Corrected On-Site**

  Basic

• 03G-54-1

  Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.

  Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked beef and pork in ROP in the back reach in coolers. As per operator, the pork was packaged on 06/12 and beef on 06/18 so it wasn't removed after 48 hours. See stop sale.

  Basic