LA PATRONA MEXICAN RESTURANT

Observed cooked ground beef and cooked chicken stored in the Pepsi Co. reach-in cooler at temperatures above the required cold holding limit of 41°F; the ground beef measured 45°F and the chicken measured 44°F.

Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. 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 (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

PIC stated that the ground beef was prepared the previous day and the chicken was date-marked 4/28/26; therefore, the PIC voluntarily discarded both food items.

Observed expired food service permit posted.

Permit, Displayed (C)

1. Post the permit in a location in the food service establishment that is conspicuous to consumers

Discussed with PIC to pay permit fee by 5/12/26.

Observed date-marked cooked carnitas in the reach-in cooler of the main kitchen with a date of 10/9, which exceeds the 7-day limit allowed for cold holding ready-to-eat food.

Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

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 or

PIC voluntarily discarded cooked carnitas.