TACOS LA VILLA

Proper cold holding temperatures — Inspector Note: Observed 2 containers of chicken tamales cold holding above 41F in 3-door prep top cooler in front food service area. Observed 2 containers of marinated raw chicken breast and 1 container of marinated raw steak cold holding above 41F in grill cooler in front food service area. Observed chicken and beef flautas cold holding above 41F in cooler drawers in front food service area. CA: When cold holding, all TCS food items shall be maintained at 41F or below. COS: Tamales and flautas were discarded. Marinated raw chicken and raw steak were prepared this morning at 10am and allowed to cool; items were moved to the walk-in cooler and placed on ice for rapid cooling. Facility shall discard raw meat if it is not 41F by 2:00pm.

Proper hot holding temperatures — Inspector Note: Observed refried beans and yellow rice hot holding below 135F on steam table in front food service area. CA: When hot holding, TCS food items shall be maintained at 135F or above. COS: Both items reheated to 165F.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed several containers wet stacking in dishware area on shelving in main kitchen. C/A-Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; COS- Containers were spread out to air dry adequately

Toxic substances properly identified, stored, used — Inspector Note: Observed three spray bottles with yellow contents not labeled. C/A-Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS- Spay bottles labeled Sanitizer