Tacos Los Carnales

Year by year

Inspections

1. Aug 28, 2023 Follow-Up Score 100

   Result: Complete.

2. Jun 10, 2023 Routine Score 84
   • Serious Priority 1

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Observed cold storage with beans at 46 degrees, rice at 48 degrees, and salsa at 47 degrees. Food should be kept in cold storage at 41 degrees or lower. Food discarded.

     Code MN Rule 4626.0395A2

   • Serious Priority 1

     Make sure all ready-to-eat foods and garnishes are not touched with bare hands.

     Observed employee slicing ready to eat tomatoes with bare hands. No bare hand contact with ready to eat food should be permitted. Tomatoes discarded.

     Code MN Rule 4626.0225A

   • Not serious Priority 2

     Use effective cooling methods to cool TCS foods.

     Observed beef at 103 degrees and steak at 90 degrees after 3 hours of cooling in large deep pans, cool food in shallow pans to cool food to 70 degrees within two hours beef and steak discarded.

     Code MN Rule 4626.0390A

   • Not serious Priority 2

     While TCS foods are cooling, keep containers uncovered, unstacked, and spread out.

     Observed beans and rice in tightly covered containers and not arranged in cooler to provide maximum heat transfer. Loosely cover containers and arrange to provide maximum heat transfer. Beans and rice discarded.

     Code MN Rule 4626.0390B

   • Serious Priority 1

     Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less

     Observed beef at 103F and steak at 90F after cooling 3 hours. Food discarded. Foods must cool from 135-70F within two hours and then from 70F-41F in an additional 4 hours.

     Code MN Rule 4626.0385A