Hola Taqueria & Bar,LLC

Insects, rodents, and animals not present — Inspector Note: Observed two small roach like pests along cook line. CA -PIC will Control presence of insects, rodents, and other pests to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed 3 hand sinks with no soap .

Proper cold holding temperatures — Inspector Note: Observed multiple items on prep line above 41F - beef 55f , shrimp 48f, chicken 48f. , Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time. C/A: Ensure unit is maintains temperature. PIC placed all items on ice.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single-used articles being re-used in seasoning containers throughout pantry area. Single-service and single-use articles may not be reused. C/A: Discarded single-use articles that are being used to scoop and replace with appropriate scoop.

Nonfood-contact surfaces clean — Inspector Note: Observed sticky residue on handles and lids of food containers. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. C/A: ensure handles throughout kitchen are cleaned frequently and ensure container lids are free of food debris and maintained clean.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed three compartment and sanitizer bucket with little to no chlorine ~0ppm-10ppm. Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times, shall be used in accordance with the Environmental Protection Agency (EPA)-registered label. C/A COS: PIC added more sanitizer to appropriate concentration.

Proper cold holding temperatures — Inspector Note: Observed multiple items on prep line above 41F- Chorizo 46F, Pico 44F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time. C/A: Ensure unit is maintains temperature. Discard any TCS food above 41F.

Proper date marking and disposition — Inspector Note: Observed in house made salsas with no discard date in WIC. subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. C/A: Discard any TCS food in-house made salsa without proper date marking, Ensure salsas are appropriately labeled.