TIERRA Y FUEGO TAQUERIA

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Inspection history

1. Sep 30, 2025

   ✓
   7 violations

   • 3-501.16(A)(2) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Shredded cheese at 49*F on the cold prep line. Except during preparation, cooking, cooling, hot holding, or when time is used as the public health control time/temperature control for safety food shall be maintained at 41 degrees f or less. Discussed ways to keep this line colder, such as lids, more ice, smaller portions, which were all used for the cheese which had been out for less than 4 hours.
   • 3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P). Observed on the steam line chicken at 120*F, beef at 115*F, rice 130*F. All cooked foods being held for service need to be held at a temperature of 135 degrees or hotter. Education provided to employee and steam line temperature increased.
   • 3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) Prepared/ cooked foods in the reach in cooler observed without date labels. 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. Education provided to owner with inspection.
   • 3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens (Pf). The menu does not indicate clearly which items are available to be served undercooked. The food items should be clearly identified or marked. Education provided.
   • 2-102.12(A) Certified Food Protection Manager (C). No certified food safety manager (CFSM) for the facility on site at the time of inspection: At least one employee during all hours operation that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Education provided and email with inspection has the BCPH website link to trainings sent.
   • 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (P) The dish machine did not reach 160 degrees at the plate when tested with a thermo label. All food contact surfaces shall be washed rinsed and sanitized using heat or approved chemicals. Manager will call for repair and sanitize in the 3 compartment sink.
   • 4-302.13 Temperature Measuring Devices, Manual and Mechanical Warewashing (Pf), No test strips available for the dish machine. Testing devices should be available to monitor if the dish machine is working properly. Education provided.