MARIA'S TACOS Y MAS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall reach in cooler at cooked pork (48F - Cold Holding), employee, removed from cooler and said it was cooked today, less than three hours, so she reheated pork to 169°f. And placed in hot holding unitCorrected On-Site Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink had pots and pans drying out in sink. Employee removed pots and pans. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers half cut . Employee discarded half an avocado removed the stickers of others and washed before cutting Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed horchata (49F - Cold Holding) in reach in cooler by handwash sink. Observed horchata cooling uncovered overnight. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler cooked tomato sauce (45F - Cold Holding). Per operator food was made overnight. Operator placed in bottom cooler to quick chill. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed horchata (49F - Cold Holding) in reach in cooler by handwash sink. Observed horchata cooling uncovered overnight. See stop sale.