Pupuseria Mi Tierra

Inspector notes: Observed beef stew and pork that did not reach 70F within 2 hours of cooling. *See temperature log Cooling (P) (d) Cooling. 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 COS: PIC reheated cooked pork and beef stew to 188 degrees Fahrenheit and 205 degrees Fahrenheit respectively before they attempted to re-cool them properly.

Inspector notes: Observed two containers of cooked beans and chicken inside of the reach in cooler without date marking. Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking 1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf PIC instructed food serv...

Inspector notes: Observed chicken soup 92F, cooked pork 119F, and beef stew 82F cooling on the prep counters at room temperature. 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 2. When placed in cooling or cold holding equipment, food containers in which...

Inspector notes: Observed frozen chicken in bags thawing at room temperature inside of meat sink. 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; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 fo...

Inspector notes: Observed salsa inside of a single use chocolate wafer container. Prohibitions; Single Service and Single Use Articles (C) 1. Except as specified in paragraph 2. of this subsection, cleaned and sanitized equipment, utensils, laundered linens, and single-service and single-use articles may not be located: (i) In locker rooms; (ii) In toilet rooms; Pf (iii) In garbage rooms; (iv) Under sewer lines that are not shielded to intercept potential drips; (v) Under leaking waterlines including leaking automatic fire sprinkler heads or underlines on which water has condensed; or (vii) Under open stairwells. (viii) Under other sources of contamination Food service employee moved salsa into food grade container.

Inspector notes: Observed no hot water in the restrooms. Temperature was recorded at 56 degrees Fahrenheit. Water Supply, Capacity; Pressure (Pf) (g) Capacity. 1. The water source and system shall be of sufficient capacity to meet the peak water demands of the food service establishment. Pf 2. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Pf (h) Pressure. Water under pressure shall be provided to all fixtures, equipment, and nonfood equipment that are required to use water except that water supplied as specified under subsection (1)(k)1 and 2 to a temporary food service operation or in response to a temporary interruption of a water supply need not be under pressure. Pf Discussed with PIC, that hot water (a...