LA MIXTECA TAMALES HOUSE

4 findings recorded on Sep 30, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   Observed an employee rinse a rag at the hand sink. Observed employee fill a container with water at the hand sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge instructed employee to use the hand sink for handwashing only. //

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .06(2)(o)

   Observed an employee rinse a rag at the hand sink. Observed employee fill a container with water at the hand sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Person in charge instructed employee to use the hand sink for handwashing only. //

   Official report · Item 2-2D ↗

   Correction status not recorded

2. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Multiple time/temperature control for safety (TCS) foods holding below 135F (see temperature log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All foods reheated to above 165F. //

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods holding below 135F (see temperature log). // Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All foods reheated to above 165F. //

   Official report · Item 6-1B ↗

   Correction status not recorded

3. Inspector observationItem 6-1D ↗

   Time as a public health control

   Sauces intended for time control not marked with start or discard times. Procedures not on site. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Sauces intended for time control not marked with start or discard times. Procedures not on site. // When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Sauces were relocated to the walk-in cooler to cool down and restart time control. Procedures developed. //

   Official report · Item 6-1D ↗

   Correction status not recorded

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