La Taraska Michoacana Paleteria Neveria

What the inspector found

• 6-1A: .04(6)(f)Crema, cilantro-cabbage mix, and diced tomatoes not maintaining 41F or below in sandwich cooler. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.
• 8-2B: .07(6)(g)Chlorine sanitizer observed above 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Solution diluted to below 100ppm.
• 14B: .05(10)(e) 1,2,4Containers cleaned earlier stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers separated to allow air-drying.
• 15A: .05(6)(a)Sandwich cooler not maintaining 41F or below. See temp log. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)
• 15C: .05(7)(d)Stickers remaining on clean containers.

As listed in the inspection report.