Jojo's Sombreros Mexican Cantina on the Go

Inspector notes: Seen at base: Observed several food items prepped on 03/24/25 and temping above 41 F (raw shrimp= 43 & shredded lettuce= 51 F). COS: PIC discarded food items. 511-6-1.04(6)(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

Inspector notes: Seen at the base: Observed several food items that were cooled on 3/24/25 and stored in WIC tightly covered with Saran Wrap and lids on top and temping above 41 F. COS: PIC discarded food items and educated PIC about allowing the lids to be half way off to allow air to circulate to food items. 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) Us...

Inspector notes: Seen at the base: Observed several holes and missing ceiling tiles. Observed an accumulation of dust on the walls in main kitchen. CA: Advised PIC to replaced ceiling tiles and fill in holes that are found throughout the facility. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the l...