Mi Pueblo Mexican Restaurant and Cantina
803 S. Adams St. 78624+18309923999
inspected on: 07/16/24
permit number: RH0656
score: 66
purpose: Routine
follow-up: No
inspected by: Andrea Price
received by: Miguel Martinez
owner:
Picodillo: 160°F Beans: 169°F Chicken: 159°F Guac: 37°F Tomato: 38°F Shrimp: 37°F Shrimp: 65°F Ambient: 70°F Cut vegetables: 66°F Cheese: 66°F Tomato marinate: 67°F Picodillo: 52°F Skirt steak: 52°F Cut onion: 50°F Cut potato: 50°F Cheese: 49°F Tripas: 114°F Ambient walk-in: 60°F Ambient drink: 38°F Keg unit: 53°F
| Requirement | Photos | Status | Demerits |
|---|---|---|---|
| 2016 - Time and Temperature for Food Safety (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 1. Proper cooling time and temperature Observed no rapid cooling of leftover potentially hazardous food. |
OUT COS | 3 | |
| 2. Proper Cold Holding temperature(41°F/ 45°F) Observed potentially hazardous foods above 41 degrees Fahrenheit for greater than four hours. Observed cold hold items purposefully stored at room temperature. |
OUT | 6 | |
| 3. Proper Hot Holding temperature(135°F) |
IN | ||
| 4. Proper cooking time and temperature |
IN | ||
| 5. Proper reheating procedure for hot holding (165°F in 2 Hours) |
IN | ||
| 6. Time as a Public Health Control; procedures & records |
IN | ||
| 2016 - Approved Source (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 7. Food and ice obtained from approved source; Food in good condition, safe, and unadulterated; parasite destruction |
IN | ||
| 8. Food Received at proper temperature |
IN | ||
| 2016 - Protection from Contamination (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 9. Food Separated & protected, prevented during food preparation, storage, display, and tasting Observed ready to eat foods contaminated by raw potentially hazardous foods, eggs stored above ready to eat foods. |
OUT | 3 | |
| 10. Food contact surfaces and Returnables ; Cleaned and Sanitized (ppm/temperature in comments, if applicable) |
IN | ||
| 11. Proper disposition of returned, previously served or reconditioned |
IN | ||
| 2016 - Employee Health (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 12. Management, food employees and conditional employees; knowledge, responsibilities, and reporting |
IN | ||
| 13. Proper use of restriction and exclusion; No discharge from eyes, nose, and mouth |
IN | ||
| 2016 - Preventing Contamination by Hands (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 14. Hands cleaned and properly washed/ Gloves used properly |
IN | ||
| 15. No bare hand contact with ready to eat foods or approved alternate method properly followed |
IN | ||
| 2016 - Highly Susceptible Populations (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 16. Pasteurized foods used; prohibited food not offered Pasteurized eggs used when required |
IN | ||
| 2016 - Chemicals (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 17. Food additives; approved and properly stored; Washing Fruits & Vegetables |
IN | ||
| 18. Toxic substances properly identified, stored and used |
IN | ||
| 2016 - Water/ Plumbing (Priority Items (3 Points) violations Require Immediate Corrective Action not to exceed 3 days) | |||
| 19. Water from approved source; Plumbing installed; proper backflow device |
IN | ||
| 20. Approved Sewage/Wastewater Disposal System, proper disposal Observed discharge waste water on inside of keg unit with stored bottles |
1 photo | OUT | 3 |
| 2016 - Demonstration of Knowledge/ Personnel (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 21. Person in charge present, demonstration of knowledge, and perform duties/ Certified Food Manager (CFM) Observed no documentation of a food manager in establishment. |
OUT | 2 | |
| 22. Food Handler/ no unauthorized persons/ personnel |
IN | ||
| 2016 - Safe Water, Recordkeeping and Food Package Labeling (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 23. Hot and Cold Water available; adequate pressure, safe |
IN | ||
| 24. Required records available (shellstock tags; parasite destruction); Packaged Food labeled |
IN | ||
| 2016 - Conformance with Approved Procedures (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 25. Compliance with Variance, Specialized Process, and HACCP plan; Variance obtained for specialized processing methods; manufacturer instructions |
IN | ||
| 2016 - Consumer Advisory (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 26. Posting of Consumer Advisories; raw or under cooked foods (Disclosure/Reminder/Buffet Plate)/ Allergen Label |
IN | ||
| 2016 - Food Temperature Control/ Identification (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 27. Proper cooling method used; Equipment Adequate to Maintain Product Temperature Observed available refrigerator not working properly. Unit is unable to keep product temperatures below 41 Degrees Fahrenheit. |
OUT | 2 | |
| 28. Proper Date Marking and disposition Observed no date marking for refrigerated (more than 24 hours) prepared on premise ready to eat potentially hazardous food. |
OUT | 2 | |
| 29. Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips |
IN | ||
| 2016 - Permit Requirement, Prerequisite for Operation (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 30. Food Establishment Permit (Current & Valid) |
IN | ||
| 2016 - Utensils, Equipment, and Vending (Priority Foundation Items (2 Points) violations Require Corrective Action within 10 days) | |||
| 31. Adequate handwashing facilities: Accessible and properly supplied, used Observed use of hand sink for pre flush / scrape, ice machine room. |
OUT | 2 | |
| 32. Food and Non-food Contact surfaces cleanable, properly designed, constructed, and used Observed slicer to be soiled. Observed soiled food contact surface. Observed scoop inside bulk bin. Observed grinder soiled. |
1 photo | OUT | 8 |
| 33. Warewashing Facilities; installed, maintained, used/ Service sink or curb cleaning facility provided Manual 100 ppm. |
IN | ||
| 2016 - Prevention of Food Contamination (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
| 34. No Evidence of Insect contamination, rodent/other animals |
IN | ||
| 35. Personal Cleanliness/eating, drinking or tobacco use |
IN | ||
| 36. Wiping Cloths; properly used and stored |
IN | ||
| 37. Environmental contamination |
IN | ||
| 38. Approved thawing method |
IN | ||
| 39. Utensils, equipment, & linens; properly used, stored, dried, & handled/ In use utensils; properly used |
IN | ||
| 40. Single-service & single-use articles; properly stored and used |
IN | ||
| 2016 - Food Identification (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
| 41.Original container labeling (Bulk Food) Observed no label on bulk containers. |
OUT | 1 | |
| 2016 - Physical Facilities (Core Items (1 Points) violations Require Corrective Action Not to Exceed 90 Days or Next Inspection, Whichever comes first) | |||
| 42. Non-Food Contact surfaces clean Observed build up on gaskets. |
OUT | 1 | |
| 43. Adequate ventilation and lighting; designated areas used |
IN | ||
| 44. Garbage and Refuse properly disposed; facilities maintained |
IN | ||
| 45. Physical facilities installed, maintained, and clean Observed gaskets in disrepair. |
OUT | 1 | |
| 46. Toilet Facilities; properly constructed, supplied, and clean |
IN | ||
| 47. Other Violations |
IN | ||
| 2016 - Other Violations | |||
| Notes Observed two refrigeration units with product above 60F +, employees and staff were told discard all product in unit. Staff discarded food from refrigeration walk-in not working. Employees- 7 It was communicated to the owner, that a food manager needed to be present during food preparation and/or service. Owner chose to voluntarily close to the day. All health Inspectors were present. |
IN | ||
| Notes Inspectors returned 7/17/2024 to find no cfm on site. cfm arrived within 15 minutes. Walk in cooler and 3 door unit were serviced morning of 7/17/2024. 3 door unit was observed at 38F ambient. Walk in cooler was observed at 50F ambient. Product was remade and replenished into unit 7/16/2024 after inspectors left and before unit was repaired. Product was observed at 48F and 50F. Product was discarded. Owner closed facility and will call inspector to verify walk in cooler has had the opportunity to recover and drop to 40F. At that time operator will reopen. Small batches of discarded items will be made and placed into 3 door unit to serve to customers today upon reopening. |
|||
| Notes Inspector returned at 1PM 7/17/24. Establishment was open and had not received a phone call on walk in status. Walk in ambient was 45F. Door will be kept closed and operator will re-evaluate walk in cooler ambient at 2pm. If it is not below 40F, operator will call repair technician. If it is below 40F, operator will call GCHD to confirm before restocking unit. |
|||
| Notes Inspector returned 8/18/24 at 10am to observe the walk in cooler. Cooler ambient was 36F and product was 40-41F. Cooler is released for use. Operator was verbally informed reinspection would occur in approximately 7 days. |
|||
| Total: | 34 | ||
Received by: Miguel Martinez
Corrective Actions to Ensure Safe Food
1 Cooling
- PHF/TCS* food cooled from 135° F to 70° F more than 2 hours OR 135° F to 41° F (45° F) more than 6 hours; OR prepared food cooled to 41° F (45° F) more than 4 hours: Action: Voluntary destruction, rapid reheating of cooked foods if less than 4 hours
2 Cold Hold
- PHF/TCS food held above 41° F (45° F) more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held above 41° F (45° F) less than 4 hours: Action: Rapid cool (e.g. ice bath)
3 Hot Hold
- PHF/TCS food held below 135° F more than 4 hours: Action: Voluntary destruction
- PHF/TCS food held below 135° F less than 4 hours: Action: Rapid reheat to 165° F or more
4 Cooking
- PHF/TCS food undercooked: Action: Re-cook to proper temperature
5 Rapid Reheating
- Cold PHF/TCS food improperly reheated: Action: Reheat rapidly to 165° F
7 Handwashing
- Food employees observed not washing hands: Action: Instruct employees to wash hands as specified in the Rules.
9, 10 Approved Source/Sound Condition
- Foods from unapproved sources/unsound condition: Action: Voluntary destruction
11 Proper Handling of Ready-to-Eat Foods
- Employee did not properly wash and sanitize hands before touching ready-to-eat food with bare hands: Action: Voluntary destruction
12 Cross-Contamination of Raw/Cooked Foods
- Ready-To-Eat food contaminated by raw PHF/TCS food: Action: Voluntary destruction of ready-to-eat foods
14 Water Supply
- Facility does not have water for washing hands, preparing food, or cleaning equipment/utensils: Action: Voluntary suspension of food preparation
*Potentially Hazardous Food (PHF) / Time/Temperature Control for Safety (TCS)