Taqueria Y Carniceria Mi Casita

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. Addl Notes: Observed an employee in the outside cooking area preparing carne asada and chicken between food preparation activities. The designated handwashing sink was not functioning at the time of inspection and did not have soap available. PIC was adv
• Food Separated and Protected: 3-302.11 (A3-8) - Core: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. Addl Notes: Observed eggs stored in the walk-in cooler above cooked pork and beans, creating a potential risk of cro
• Proper Cooling Time and Temperatures: PRIORITY VIOLATION-3-501.14 - Priority: Cooling. Addl Notes: Observed cooked pork and cooked beans in the walk-in cooler with temperatures ranging from 47°F to 55°F. Person in charge (PIC) stated that the food had been cooke
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed shrimp Ceviche, shrimp Aguachile, cooked pasta, and pico de gallo at the open salsa bar with a tem

As listed in the inspection report.