Tres Hermanos Mexican Store

Year by year

Inspections

1. May 28, 2026 Routine · 2 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Shell eggs were observed stored over produce in the retial produce reach-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Chicharron were set on top of a deli freezer wand was observed at 107.6°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Reheat to 165F to be placed in hot holding equipment, or begin cooling.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     The bottom level of the deli case cooler was visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Pork chops in the one of the deli chest freezers, were observed to be unwrapped.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Former Dairy Coolers in the basement are not equipped with an integral or permanently affixed thermometer.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

2. Dec 16, 2024 Routine · 2 priority, 1 core
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs observed stored directly above a variety of ready-to-eat produce items in the retail reach-in cooler.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     REHEATING FOR HOT HOLDING

     House-made tamales observed being reheated improperly in hot-hold case.

     Correction: Reheating of cooled foods must be performed in kitchen equipment designed for cooking, in order to minimize the amount of time the food spends between 41 and 135 F. Please reheat at restaurant to 135 F before displaying in store deli.

     Code 3-403.11

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days (3/14/25).

     Code 12-201.11 (A) (1)

3. Feb 22, 2024 Routine · 1 priority, 2 priority foundation, 3 core
   • Serious Priority

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Multiple food-contact surfaces including raw meat cutting table, deli cutting board, and deli slicers not cleaned every 4 hours. No sanitizer bucket was available.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     THAWING

     Contents of case of frozen pork trim found thawing on cutting table at room temperature.

     Correction: Thaw frozen items under running water or in a commercial cooler to ensure proper temperature.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Various temperature-sensitive food items stored without date marking, including a tub of ground pork in walk-in cooler, small tub of dressing, portioned guacamole in deli case, and trays of raw beef, pork, and chicken.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     PROPER COOLING METHODS USED - FROZEN FOOD

     Frozen pork meat near top of chest freezer has thawed portions on the surface due to freezer door that is unable to properly shut.

     Correction: Repair freezer so that frozen food is maintained frozen while being stored. Inspector directed and observed operator disposal of approximately 30 lb of frozen pork.

     Code 3-501.11

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Various food-contact containers not food-grade (ANSI or NSF certified), including bags of raw meat in chest freezer.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Cutting board in meat processing room contains scratches, cuts, gouges, and staining that are not cleanable.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12