LA SUPREMA CARNICERIA Y TAQUERIA

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Inspection history

1. May 21, 2026

   ✓
   6 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Pico de gallo and green salsa at 45°F in prep cooler in back of kitchen and front of house. Code Citation: Except during preparation, cooking, or cooling, or when time is used as the public health control, TCS foods shall be maintained at 41 deg F or less. Correction: Ice and water were added directly to the hotel pans containing pico de gallo and green salsa.
   • 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation (P) Observation: Raw shell eggs were stored above ready-to-eat foods in the walk-in cooler and cooked ham and cheese were next to raw beef in the meat case. Code Citation: Raw eggs must be stored in a way to prevent cross-contamination of other foods. Correction: Education provided.
   • 7-102.11 Common Name-Working Containers (Pf) Observation: A sanitizer spray bottle was observed by the cashier without a label. Code Citation: Working containers used for storing cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Correction: Education provided and labeled upon request. 7-204.11 Sanitizers, Criteria-Chemicals (P) Observation: Several sanitizer buckets with chlorine concentration above 200 ppm. Code Citation: Chlorine sanitizer solutions shall be 50-200 ppm for sanitizing purposes. Correction: Education provided and sanitizer remixed upon request.
   • 5-205.11 Using a Handwashing Sink-Operation and Maintenance (Pf) Observation: The employee handwashing sink in the meat deli area was blocked by a cart. Code Citation: HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. Correction: Education provided.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Observation: Cooked al pastor meat was dated 5/11/26, which places it past the 7?day discard date. Code Citation: Foods that are time/temperature controlled for safety and held for more than 24 hours must be date marked and used within 7 days of preparation. Correction: Employee discarded meat. Education provided.
   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P) Observation: Chile rellenos were holding between 119–129°F in the hot?holding unit next to the cashier. Code Citation: All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter Correction: The food had been sitting out for less than 4 hours. The food was reheated to 165°F and placed in a hot holding unit at 135°F at the time of inspection.