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With vaccination rates up and COVID-19 cases way down, California is poised to ditch masks and social distancing, but there are still a few rules and protections in place as we navigate a new pandemic landscape ....
InMaricopa Barro’s Pizza Inspector observed a build-up of encrusted grease on the fryer baskets and debris on kitchen floors and on ventilation hood filters. Manager asked to clean at a frequency that negates buildup. The internal temperatures of meatballs held in the steam well were 109-111 degrees. Manager instructed employee to reheat meatballs to at least 165 degrees. Foods in hot holding should be maintained at or above 135 degrees. Papa John’s Pizza An inspector observed an employee use bare hands to place a ready-to-eat pepper into pizza box for take-out order. It was discarded. The manager was instructed to provide a barrier between bare hands and ready-to-eat foods. The manager provided tongs. ....
Rolled Taco Specialist Expanding to National City and Mission Valley El Tianguis builds its taquito empire Share this story Courtesy photo Though many Mexican taco shops have a menu that extends way beyond tacos, El Tianguis was banking on the success of a singular item when it first arrived in North Park in 2018 with rolled tacos, and only rolled tacos. But owner Oscar Ancira knows taquitos. A veteran of the food industry, Ancira’s family founded Delimex, the line of Mexican convenience foods that’s long been a fixture in the grocery frozen foods aisle. With El Tianguis, named after the local open-air markets found across Mexico, he approached rolled tacos with a fresh perspective. Each taquito is rolled by hand, with made in-house corn tortillas, and fried in small batches throughout the day. And in addition to the classic fillings of shredded beef, chicken, and potato, the eatery also offers a vegan filling of lentils and quinoa. They’re served with ....
InMaricopa Two Maricopa eateries were marked down by Pinal County health inspectors from Dec. 11-Jan. 11. The internal temperatures of scrambled eggs being held in double pans in the hot holding display case at Bashas’ Deli were found to be between 109-119 degrees F, instead of 135 degrees or more. The manager said the eggs were in hot holding for about three hours. They were discarded. The inspector discussed the use and policy requirements for holding eggs. The internal temperatures of cooked menudo and green chili being held in deep, covered metal pots in the reach-in cooler at Francisco’s Mexican Food were 62-65 degrees. The manager told the inspector the items were cooked and placed in the cooler the night before. The manager discarded the chili and soup and the inspector reviewed and provided a handout on cooling methods. Also, a food thermometer was not present at time of the inspection. The manager bought a new thermometer by the end ....