MI PUEBLO SUPERMARKET-DELI/BUFFET health score and inspection history

Allow utensils to air dry before stacking. // Clean pans are wet stacked throughout ware washing area.

Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Hood vents are soiled with grease build up.

(A)(2) Maintain TCS food at 41 F or below. // Chicken 58-60F, beans with pork skins 50-51F, and tamales 50-51F are stored in make table cooler out of temperature. Make table cooler ambient temperature 44-45F. -COS, PIC voluntarily discarded.

Install insect control devices away from food preparation areas. // Shelf of clean cookware stored underneath wall mounted bug zapper.

3-501.16(A)(1) Maintain TCS food at 135 F or above. // Two pans of pozole temped at 117F-125F in the left warming cabinet. COS food was reheated to above 165F.

Allow utensils to air dry before stacking. // Multiple shelves of cookware with wet stacking.