Tapatios Mexican Restaurant

Observed milk with an opened date of 10/26 and salsa with a prep date of 10/26 in reach in coolers. TCS food subject to date marking must be used or discarded within 7 days (day opened / prepped counting as day 1). COS by discarding.

Observed several flies and 1 small roach in main kitchen area. Must control pests 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 work with pest control at a frequency that prevents pest accumulation.

Observed several containers of uncovered food in walk in cooler, and ice bin under soda dispenser left uncovered. Must cover food when not in use to prevent environmental contamination. COS by adding lids.

Observed dicer stored as clean with debris on it. Food contact surfaces must be clean to the sight and touch. COS by placing in dish pit area to be rewashed.

Observed several time/temperature control for safety (TCS) foods held for more than 24 hours without being date marked. Must date mark TCS items if prepped and held for more than 24 hours. COS by adding dates.

Observed container of lettuce in walk in cooler with a prep date of 1/2/25. Must use or discard TCS items within 7 days, with the day of prep counting as day 1. COS by discarding.

Observed large, deep container of carnitas on an ice bath and covered during its cooling process, resulting in the product not cooling rapidly. 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 reheating carnitas to 180 degrees to start the cooling process over, then making a new ice bath and leaving container uncovered. Health Authority highly recommends to stir product frequently and check the temperature every hour until it is 41 degrees. Will email helpful handout on proper cooling methods.

Observed analog thermometers missing from some reach in coolers throughout the kitchen area. In a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. Must obtain analog thermometers for all cold holding units and place them close to the door.

Observed staff drinking from open cups. Must drink from closed cups. Must store in designated area and label as personal. COS by moving to designated area and labelled as personal.

Observed few foods prepared onsite such as Guacamole, cut tomatoes and lettuce, etc not date marked. Must write dates and use within 7 days of preparation. Must date the milk container when opened and use with in 7 days of opening or sell by date which ever comes first. COS by writing dates.