DON JOSE TAQUERIA Y MARISQUERIA

3 findings recorded on Sep 30, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods cold-holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 11C ↗

   Thawing methods

   Observed fish thawing in the sink without running water at 70F or below and without sufficient flow to agitate and float off loose particles. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Employee placed the fish in a container completely submerged in water and under running water at 70F or…

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed fish thawing in the sink without running water at 70F or below and without sufficient flow to agitate and float off loose particles. **SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION** Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Employee placed the fish in a container completely submerged in water and under running water at 70F or below with sufficient flow to agitate and float off loose particles.

   Official report · Item 11C ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed up-right cooler unable to maintain a temperature of 41F or below (see temp log). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   Observed up-right cooler unable to maintain a temperature of 41F or below (see temp log). Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.