Taco Macho

Observed the most current inspection report (61 U) posted near the main entrance behind a plant, partially obstructed. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Suggest to post inspection report on counter near cash register.

Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed minimal rust spots on on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. PIC is in the process of repairing. Must repaint rust spots and suggest putting smooth plastic mats on shelves to prevent rust.

Observed employee drinks on prep counter in main kitchen area. Must store employee personal items in a separate, designated area away from food prep. COS by moving.

Observed lettuce and horchata in walk in cooler not cooling efficiently due to improper cooling methods. Horchata was prepared at 8:30 AM, temping 64°F at 10:45 AM, then temping 57°F at 12:30 PM. Lettuce was prepared at 8:00 AM, temping 69°F at 10:45 AM, then temping 63°F at 12:30 PM. TCS foods must cool from 70°F to 41°F within 4 hours (roughly 8°F per hour). COS by putting both items in smaller containers.

Observed several critical violations that have the potential to cause foodborne illness during the inspection. Also did not observe allergen awareness information not posted in public view, and employee was unable to provide vomit & diarrhea clean up written procedure. It is the responsibility of the person in charge (PIC) to ensure proper food safety procedures are carried out by employees. Must post allergen awareness information in public view, and must keep vomit & diarrhea clean up procedure on file for future inspections.

Observed Mirna Romero listed for this facility, however, this person is currently listed at another location. Also observed Ruben Camacho CFSM certificate posted in public view. As stated on the previous routine inspection, it was verified that Ruben Camacho (Owner) does not actively and frequently oversee food prep. Mirna states the CFSM certificate is for the son of the owner, who is also Ruben Camacho. Mirna and employees were unable to provide Health Authority evidence that this CFSM certificate is for the son who actively and frequently oversees food handling. Certified Food Safety Managers must be designated to one food service establishment only. Must certify one of the full time employees (preferably a kitchen employee) within 72 hours.

Observed several unpackaged food items stored uncovered in walk in cooler when not in use. Food must be covered to protect from environmental contamination unless food is cooling or in use. COS by covering all items.

Observed significant mold-like buildup inside ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must deep clean within 72 hours.

Observed minimal food residue on 2 knives stored as clean on knife rack. Food contact surfaces must be stored clean to the sight and touch. COS by putting knives in 3 compartment sink to be rewashed.

Observed several time/temperature control for safety (TCS) held past their discard date in walk in cooler. Observed barbocoa with a discard date of 5/5/25 and 5/9/25. Also observed ham prep date label of 5/2/25. Must use or discard TCS food within 7 days of prep, with the day of prep counting as day 1. Must use day of discard OR day of prep for labeling. COS by discarding.

Observed several TCS items date marked incorrectly. Observed chicken cooked on 5/12/25 with a discard date of 5/22/25 and horchata prepared today (5/15) with a discard date of 5/25/25. Must use or discard TCS foods within 7 days of prep, with the day of prep counting as day 1. COS by changing labels.

Observed degreaser in a spray bottle unlabeled on shelf near grill area. Chemicals outside their original container must be labeled with the common name of the product. COS by labeling.

Observed sanitizer bucket in kitchen at 200 ppm Cl-. A proper Cl- sanitizer solution should be between 50-100 ppm Cl-. COS by diluting solution to 100 ppm Cl-.

Observed dented can on shelf near ice machine. Products that are held by permit holder for credit, redemption, or returned to the distributor, such as damaged, spoiled, or recalled products, shall be segregated and held in designated areas that are separated from food, equipment, utensils, linens, and single-service and single-use articles. Must separate dented cans or discard. COS by separating can from other cans.

Observed large bin of flour on shelf under prep counter in main kitchen area unlabeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS by adding label.

Observed improper cooling methods used for horchata and lettuce in walk in cooler. Both items were in large deep containers covered with lids. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS by uncovering. Highly suggest placing in smaller containers.

Observed no analog thermometer inside reach in cooler in front food service area. Must obtain analog thermometer and place close to the door.

Observed the most current inspection report (78 C) not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed significant rust & debris build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean repair or replace. Highly suggest resealing with washable paint then placing smooth, cleanable mats on shelves to prolong rust.

Observed chorizo hot held at 130°F and tripa hot held at 110°F in steam table. All time/temperature control for safety (TCS) foods must be hot held at 135°F or above. This was most likely due to both items being held in 2 pans, double insulating them, resulting in the heat from the steam table not reaching the product. Health Authority highly suggests to place TCS items directly in steam table. COS by discarding, as these items were determined to be out of temperature control for more than 4 hours.

Observed several bins of salsa and a container of cooked peppers cooling improperly due to improper cooling methods. One bin of salsa was cooked at 1:30 PM, temping 91°F at 3:10 PM. The other bin of salsa was cooked at 11:30 AM, temping 127°F at 3:10 PM. The cooked peppers were cooked at 1:00 PM, temping 91°F at 3:10 PM. The horchata was prepped at 10:00 AM, temping 50°F at 4:10 PM. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours. COS by discarding.

Observed several critical violations that have the potential to cause foodborne illness during the inspection. It is the responsibility of the person in charge (PIC) to ensure proper food safety procedures are carried out by employees.

Observed Mirna Romero listed for this facility, however, this person is currently listed at another location. Certified Food Safety Managers must be designated to one food service establishment only. Must certify one of the full time employees within 60 days.

Observed improper cooling methods being used for salsa, cooked peppers, and horchata. The bins of salsa were held on improper ice baths. If using an ice bath it should be roughly 80% ice, 20% water and completely submerge the product. The cooked peppers were cooling at room temperature on a cooling rack. Do not cool TCS items out of temperature control. The horchata was cooling in a large, deep container and covered. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Health Authority highly suggests checking the temperature of each item cooling every hour. For cooked TCS items, the food should cool roughly 33 degrees each hour for the 1st 2 hours (135 to 70 degrees), and cool roughly 8 degrees for the last 4 hours (70 to 41 degrees). Gave employee handout on cooling methods.

Observed the most current inspection report (72 C) not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed gasket of reach in cooler under prep top unit in disrepair. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed significant rust & debris build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean repair or replace.

Observed cooked chicken cooling since 6:30 AM temping at 105°F at 10:40 AM. Also observed carnitas cooked yesterday at 5:00 PM temping 69°F at 11:45 AM today. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS by discarding.

Observed no soap in women's restroom.Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS by placing soap in women's restroom.

Observed several unpackaged food items stored uncovered in walk in cooler when not in use. Food must be covered to protect from environmental contamination unless food is cooling or in use. COS by covering all items.

Observed significant mold build up in ice machine. Food contact surfaces must be cleaned at a rate that precludes soil accumulation. Must empty and deep clean inside ice machine within 72 hours.

Observed carnitas and cooked chicken not cooled down to 41 degrees within cooling window. These TCS items most likely did not cool properly due to improper cooling methods being used. According to PIC, the carnitas were left out at room temperature over night then placed in walk in cooler. Health Authority was also informed the cooked chicken has been sitting on cooling rack at room temperature since 6 AM this morning. Health Authority highly recommends to place cooling TCS items immediately in walk in cooler on a flat sheet pan, and to leave items uncovered. Also recommend temping items every hour to ensure they are cooling rapidly. Will email PIC helpful handout on proper cooling methods.

Observed improper thawing methods being used for fish. Fish was on prep counter next to meat sink, sitting in metal container with water. Must place fish under continuously running water or use alternate thawing methods listed below: Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. COS by placing fish in meat sink under running water.

Observed no analog thermometer in reach in cooler under prep top unit or in walk in cooler. Must obtain analog thermometers for all cold holding units, and place at the warmest part (close to the door).

Observed box of dry chili peppers stored directly on the floor under shelf next to ice machine. Must store food at least 6 inches off the floor, in a clean, dry location where it is not exposed to contamination. COS by moving peppers to bottom shelf.

Observed sanitizer buckets used for sanitizing prep counters at a concentration of 0 ppm Cl-. Must store wiping cloths in a sanitizer solution of 50-100 ppm Cl-. PIC stated they ran out of Clorox this morning and had an employee bring some in. Must have sanitizer at the facility at all times. COS by making new sanitizer solutions which were 100 ppm Cl-.

Observed significant rust & debris build up on shelves in walk in cooler. Nonfood contact surfaces must be cleaned at a rate that precludes soil accumulation. Must clean shelves

Observed gasket of reach in cooler under prep top unit in disrepair.Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Must repair gasket.

Observed wet stacking of utensils. Must completely air dry before stacking. COS by drying.

Observed employee not washing hands in between the tasks. Observed one of the employee washed hands with the gloves on after peeling the potatoes and started cooking with out changing the gloves. Must wash hands and change gloves when switching from one task to another. COS by washing hands and changing gloves.

Observed moldy peppers. COS by discarding.

Observed potentially hazardous foods such as chorizo, beef, tongue, beans hot held below 135 degrees. COS by reheating to 165 degrees.

Observed no active managerial control for the facility as evidenced by critical violations that have the potential to cause food borne illnesses. PIC and the staff must be trained/retrained.

Observed employees drinking from open cups . Must always drink from closed cups. Make sure to store in designated area. COS by discarding.

Observed hand sink in the back kitchen blocked by sauce buckets. Hand sink must always be accessible. COS by moving buckets.

Observed mold inside the ice machine. Must thoroughly clean and sanitize the ice machine including the kick plate.

Observed back door not closed completely. Must get the door fixed immediately so that it can be completely shut.

Observed improper cooling methods. Observed steak being cooled at room temperature. Must either cool in an ice bath or refrigerator. COS by placing the container i an ice bath.

Observed chicken being thawed in the meat sink. Must always thaw under running water or in the refrigerator. COS by turning on the water. Observed fish being thawed in the walk in cooler in reduced oxygen packaging. Must always take out from the package and thaw. COS by taking out from the package.

Observed food stored on the floor. Must always store 6inches off the floor.

Observed the hand sink close to the grill does not have enough pressure. Must get this fixed as soon as possible.

Observed inspection report posted close to the ceiling. Inspection report must be posted with in 15 feet from the entrance and between 5 to 7 feet on the wall.

Observed silver ware stored with food contact part up/handles down. Must always store with the handles up to prevent contamination. Plates must be stored upside down or wrap the top plate with a plastic wrap and use from the second plate.

Observed time/temperature control for safety (TCS) foods in standing reach-in cooler and prep top/reach-in unit being cold held at temperatures greater than 41°F. Ambient temperature of standing reach-in unit was 55°F with temperature of TCS foods ranging 45-51°F. Ambient temperature of prep top/reach-in unit was 41°F with temperature of TCS foods ranging 44-51°F. 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. COS by discarding TCS foods. Must have standing reach-in cooler serviced and keep prep top unit closed during slow periods to better help maintain temperature.

Observed inspection report displayed face down. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS by properly displaying score.

Gaskets of standing reach-in cooler are in disrepair. Cooler is also leaking. Must install new gaskets and repair leak.

Observed improper vertical storage or raw meats and ready-to-eat (RTE) foods in reach-in cooler. Raw chicken and beef were stored above RTE foods and raw chicken was stored above raw beef. Raw meats must be stored based on final cook temperature with RTE food always on top. COS by properly storing.

Observed several pans of cooked beans not cooled to at least 70°F within two hours of reaching 135°F. Also observe pan of queso prepared around 6AM not cooled to 41°F within 6 hours. Queso was temping at 44-45°F.

1. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

COS by discarding.

Observed no active managerial control at facility and several critical violations that have the potential to cause serious foodborne illness. Please see the responsibilities of the PIC below.

511-6-1.03(2)(a)-(l)(n)(o) - Responsibility of PIC (Pf) (a) Food service establishment operations are not conducted in a private home or in a room used as living or sleeping quarters; Pf

(b) Authorized Personnel Access. Persons unnecessary to the food service establishment operation are not allowed in the food preparation, food storage, or warewashing areas, except that brief visits and tours may be authorized by the person in charge if steps are taken to ensure that exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles are protected from contamination; Pf

(c) Authorized Persons Compliance. Employees and other persons such as delivery and maintenance persons and pesticide applicators entering the food preparation, food storage, and warewashing areas comply with this Chapter; Pf

(d) Employee Handwashing. Employees are effectively cleaning their hands, by routinely monitoring the employees’ handwashing; Pf

(e) Monitoring of Receiving. Employees are visibly observing and verifying delivered foods as they are received to determine that they are from approved sources and are placed into appropriate storage locations, as required by this Chapter, such that they are received and maintained at the required temperatures, protected from contamination, unadulterated, and accurately presented, by routinely monitoring the employees’ observations, maintaining receiving/corrective action records for deliveries during non-operating hours, and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m);Pf

(f) Proper Cooking Techniques. Employees are properly cooking cold/hot holding, and reheating for hot holding time/temperature control for safety food, being particularly careful in cooking, reheating, and holding those foods known to cause severe foodborne illness and death, such as eggs and comminuted meats, through daily oversight of the employees’ routine monitoring of the cooking, holding, and reheating for hot holding temperatures using appropriate temperature measuring devices properly scaled and calibrated. Pf

(g) Proper Cooling Methods. Employees are using proper methods to rapidly cool time/temperature control for safety food, that are not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling; Pf

(h) Consumer Food Safety. Consumers who order raw or partially cooked ready-to-eat foods of animal origin are informed that the food is not cooked sufficiently to ensure its safety; Pf

(i) Proper Sanitizing. Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

(j) Clean Tableware. Consumers are notified that clean tableware is to be used when they return to self-service areas such as salad bars and buffets; Pf

(k) Bare Hand Contact. Unless the conditions specified in DPH Rule 511-6-1-.04(4)(a)4 are met, employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment; Pf

(l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

(n) Imminent Health Hazard. If an imminent health hazard exists because of an emergency such as a fire, flood, interruption of electrical or water service for two or more hours, sewage malfunction, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross unsanitary occurrence or condition, or other circumstances that may endanger public health, then operations are immediately discontinued and the Health Authority is notified. P However, establishments may continue to operate under an emergency operation plan that has been approved by the Health Authority prior to the occurrence of such emergency events.Pf

(o) Procedures and Plans. Written procedures and plans, where specified by this Chapter and as developed by the food service establishment, are maintained and implemented as required.Pf

Observed no Employee Health Policy (EHP) where employees acknowledge they are aware of the symptoms/illnesses they must report to the Person-In Charge (PIC). The permit holder shall require food employees and conditional employees to report to the CFSM and PIC, information about their health and activities as they relate to diseases that are transmissible through food. PIC must ensure all employees read and sign form.

Observed dishes and rags stored in and on back handwashing sink.

511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

COS by removing items from sink.

Observed no running hot water at handwashing sinks. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. Hot water must be restored within 48 hours.

Observed substantial black mold along the interior portions of bulk ice machine. Ice machine must be emptied, cleaned, and sanitized. Must increase cleaning frequency at a rate that precludes mold accumulations. Health Authority recommends cleaning weekly or biweekly at the minimum.

Observed two pans of beans and a pan of mole held past discard date.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P

COS by discarding.

Observed several boxes of food and other items stored directly on floor.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Corrective action: these items must be moved at least 6 inches off floor.

Observed tamale wraps stored directly on dish shelf above 3-compartment sink.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

COS by discarding.

Observed live roach crawling in back kitchen area and a dead flying insect on a sheet tray holding food.

The presence of insects, rodents, and other pests shall be controlled 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.

Must have pest control come out and treat facility.

Observed improper cooling methods for beans (discarded), salsa, pork, tamales, and steak. All items were cooling in large, deep pans at room temperature. Please see Rule below:

511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods.

1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

COS by implementing better cooling methods for these items (i.e., creating ice baths, transferring to smaller portions, transferring to sheet tray).

Observed bags of cooked meat being improperly thawed at room temperature. One bag of pork was temping at 74°F while other bags were still partially frozen.

511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS by discarding pork and moving other items to cooler.

Observed inspection report posted higher than 7 inches off of floor (this was a violation on a previous inspection). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. Today's score must be properly posted.