Mi Favorita Supermarket

Year by year

Inspections

1. Apr 13, 2026 Follow Up · 3 priority, 5 priority foundation, 3 core, 11 repeat
   • Serious Priority Repeat

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling tortillas while making tacos with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     PRIORITY: Refried beans and carne asada from the day before has not cooled within 6 hour cooling period. The beans were stored in a deep covered pan.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Priority: Chorizo was placed on the shelf above the flat top and observed at 105 °F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - HOT HOLDING

     Priority: Chile rellenos, empanadas, Chicken w/potatoes were observed in the warmer at 129-132 °F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

     Code 2-103.11 (M)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for steak cooling in the reach in cooler at the start of the inspection. Food container was covered.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Meixican rice in the walk in cooler were date for 8 days.

     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 Priority Foundation Repeat

     RTE/TCS FOOD - DATE MARKING METHODS

     No date marking observed on beef, chicken and ribs in the reach in cooler.

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

     Code 3-501.17 (D)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chicken and sauce were observed in the reach in cooler were observed to be unwrapped or uncovered. The foods were not in the cooling process.

     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 Repeat

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep cooler cutting board.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Bags of onions were observed on the floor under the food prep table.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

2. Feb 26, 2026 Routine · 4 priority, 5 priority foundation, 3 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands when putting on gloves to begin working with food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     NO BARE HAND CONTACT WITH RTE-FOODS

     PRIORITY: Employee observed handling tortillas while making tacos with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     PRIORITY: Refried beans and carne asada from the day before has not cooled within 6 hour cooling period. The beans were stored in a deep covered pan.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Priority: Chorizo was placed on the shelf above the flat top and observed at 105 °F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Priority: Chile rellenos, empanadas, Chicken w/potatoes were observed in the warmer at 129-132 °F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PERSON IN CHARGE - BARE HAND CONTACT

     The Person in Charge (PIC) is not monitoring employees to ensure that ready-to-eat foods are being properly handled.

     Correction: The person in charge shall ensure that employees are not handling ready-to-eat foods with their bare hands and that single-use gloves or other utensils are employed.

     Code 2-103.11 (M)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for steak cooling in the reach in cooler at the start of the inspection. Food container was covered.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Meixican rice in the walk in cooler were date for 8 days.

     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 Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     No date marking observed on beef, chicken and ribs in the reach in cooler.

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

     Code 3-501.17 (D)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chicken and sauce were observed in the reach in cooler were observed to be unwrapped or uncovered. The foods were not in the cooling process.

     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

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep cooler cutting board.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Bags of onions were observed on the floor under the food prep table.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

3. Jan 15, 2025 Follow Up · 1 priority foundation, 2 core, 3 repeat
   • Not serious Priority Foundation Repeat

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Core Repeat

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Pans of beans and meats in the walk in cooler were observed to be unwrapped or uncovered.

     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 Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of chicken in the walk in cooler and is stored on the floor. Containers of produce were being stored on the floor near the food prep sink.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

4. Jan 2, 2025 Routine · 2 priority, 3 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     PRIORITY: Nopales dated 12/4 and 12/17 has exceeded its date mark. The food was discarded at the time of the inspection,

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Repeat

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: The bleach is not being used according to EPA registered label use instructions and is at greater than 200 PPM. The sanitizer was diluted at the time of the inspection.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     GRINDING RECORDS - PRESENT

     Grinding records for raw ground beef do not exist.

     Correction: Retail food establishments that grind beef for sale shall provide and maintain raw beef grinding records

     Code 3-203.13 (A) and (D)

   • Not serious Priority Foundation

     WAREWASHING - SINK COMPARTMENT REQUIREMENTS - IMMERSION

     The warewashing sink compartments are incapable of allowing immersion of the largest equipment or utensil. The drain stoppers are missing. The owner obtained drain stoppers at the time of the inspection, proper warewashing was discussed.

     Correction: Provide sink compartments that can accommodate immersion of the largest equipment and utensils.

     Code 4-301.12 (B)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Pans of beans and meats in the walk in cooler were observed to be unwrapped or uncovered.

     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

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Boxes of chicken in the walk in cooler and is stored on the floor. Containers of produce were being stored on the floor near the food prep sink.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - CLEANED BEFORE AND AFTER USE

     The warewashing basins is not cleaned before use. There was a greasy residue observed in the sanitizer compartment.

     Correction: Clean warewashing machine, compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; drainboards or other equipment before using.

     Code 4-501.14 (A)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink by the meat area and back food prep area.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

5. Oct 13, 2023 Routine · 2 priority, 1 core, 1 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     PRIORITY: Employee observed not washing hands after using phone, donning gloves and making tacos. Education was provided at the time of the inspection.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     PRIORITY: Sanitizer bucket was observed at 200 PPM. The sanitizer was diluted at the time of the inspection

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Oil and water is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12