PICAS MEXICAN TAQUERIA BOULDER

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Inspection history

1. Jan 27, 2026

   ✓
   5 violations

   • 18 - Proper cooking time & temperatures . Observed partially cooked chicken stored in walk-in cooler. Person in charge stated that chicken is partially cooked then cooled in walk-in; later they are fully cooked. No written procedures available, chicken is not marked to indicate they were not fully cooked and regulatory agency has not approved process. 3-401.14 Non-Continuous Cooking of Raw Animal Foods. Raw animal foods that are cooked using a non-continuous cooking process shall be prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority; (2) Are maintained in the food establishment and are available to the regulatory agency upon request; (3) Describe how they are to be monitored and documented and the corrective actions to be taken if the requirements are not met; (4) Describe how the foods, after initial heating, but prior to complete cooking, are to be marked or otherwise identified as foods that must be cooked; and (5) Describe how the foods, after initial heating but prior to cooking are to be separated from ready-to-eat foods. Written procedures must be provided to department immediately and before continuing this practice. Templates and resources was emailed to facility to assist with compliance.
   • 23. Proper date marking and disposition. Observed cooked chopped chicken in the walk in refrigerator with no date mark. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking.(A) refrigerated, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Corrected during inspection, person in charge voluntarily discarded item.
   • 08. Hands clean & properly washed. Observed employee washing soiled dishes with gloved hands, left the dishpit area, put away clean dishes with soiled gloves, then transitioned to kitchen area and began to assist with food preparation and service without removing soiled gloves, washing hands or putting on clean gloves. Kitchen manager noticed and asked employee to remove gloves, wash hands and place new gloves on. 2 301.14: Food employees must wash their hands after handling raw food, soiled utensils or equipment or changing tasks and before putting on gloves. Education provided by kitchen manager to dishwasher in Spanish.
   • Reminder that food prep table where raw meat is prepared must be washed, rinsed and sanitized after use.
   • 41. Wiping cloths, properly used and stored. Observed wet wiping clothes on food prep counters not held in sanitizer. Wiping Cloths, Use Limitation. 3-304.14 (B) (1) Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. .

2. Jan 12, 2026

   !
   9 violations

   • 08. 2-301.14 Hands clean & properly washed Observed employee rinsing hands for approximately 5 seconds at handwashing sink. 2-301.14 Hands should be washed with soap and warm water for 20 seconds, then dried with paper towel. Wash hands between tasks, after handling dirty utensils, before putting on gloves and handling raw food, any time hands may be contaminated and before putting on clean gloves. Education provided.
   • 36. Thermometer provided and accurate No thermometer on site for measuring internal food temperatures of cooked or cooling foods, or hot and cold held foods. 4-302.12 Food Temperature Measuring Devices. Food temperature measuring devices must be available and used in measuring food temperatures. Thin probe thermometers with a small-diameter probe that is designed to measure the temperature of thin foods should be available. Education and resources provided.
   • 1. Person in charge present, demonstrates knowledge and performs duties 2-103.11 Person-In-Charge-Duties The person-in-charge is to routinely monitor employee handwashing, sanitation, temperatures of TCS foods, date marking and other duties that ensure food safety. Inspector provided education and resources, will reassess in 2 weeks at the re-inspection. Person is charge has contact information of inspector and may reach out any time with questions or concerns.
   • 33. Proper cooling methods used Observed lid on container of red sauce that were cooling in walk in refrigerator as observed in comments #20. 3-501.15 Cooling Methods. Use these methods for rapid cooling; Placing the food in shallow pans, removing lids, separating the food into smaller portions, use rapid cooling equipment like ice wand, stir the food in a container placed in an ice water bath, use metal containers, add ice as an ingredient. Monitor temperatures using a calibrated probe thermometer to be sure the food is cooking quickly.Person in charge removed lids, added ice wand and will stir food. Insoector emailed resources on proper cooling techniques. Person in charge removed lids, added ice wand and will stir food. Inspector emailed resources on proper cooling techniques.
   • 20. Proper cooling time and temperature Observed a large plastic container with cooked red sauce cooling in walk in refrigerator. Temperature only went down from 150°F to 146-148°F in 1 hour. At this rate will not be cooled rapidly enough to meet below criteria: 3-501.14 Cooling. (A) Cooked time/temperature control for safety food shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less
   • 5. Procedures for responding to vomiting and diarrheal events No written procedure available upon request 2-501.11 Clean-up of Vomiting and Diarrheal Events …procedures for employees to follow when responding to vomit or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector provided written procedures via handout as well as via email, education provided
   • 23. Proper date marking and disposition House made posole in walk in refrigerator with date mark of 1/4 indicating day it was cooked/prepared. House made red chile sauce date marked 12/21. 3-501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. ... refrigerated, ready-to-eat, time/temperature for safety foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which thefood shall be consumed, sold, or discarded when held at a temperature of 41ºF or less for a maximum of 7 days. The day of preparation shall be counted as Day 1 Corrected during inspection, person in charge discarded items. Education provided.
   • 16 - Food contact surfaces; cleaned & sanitized 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) Observed no sanitizer in sanitizer bucket. Food contact surfaces not being washed-rinsed-sanitized every 4 hours. Maintain adequate sanitizer and test strips. Sanitizer should be used with wiping cloths.
   • 2. Certified Food Protection Manager No CFPM was present at time of inspection. 2-102.12 The person in charge must be a certified food protection manager who has passed a test that is part of an accredited program. Emailed person in charge acceptable CFPM course information. The manager should email inspector with CFPM certificate by 3/12/2026. btovar@bouldercounty.org