Taqueria Sol LLC

Observed prepared sour cream cold holding above 41F. COS: PIC discarded items.

Observed cooked shrimp and cut pork hot holding below 135F on steam table. COS: PIC properly reheated items to appropriate temperatures before returning to hot holding.

Observed multiple food items (cut lettuce, mozzarella cheese, sour cream) to be holding above 41F.

CA: PIC moved items to the walk in cooler and discarded items that were in the cooler for more than 4 hours.

Observed multiple food items (raw chicken, raw beef, etc.) temperature above 41F.

CA: PIC discarded food that was prepped more than 4 hours, and rapidly cooled food still in the SAFE ZONE (prepped < 4 hours).

Observed an employee wash jalapeños, and dishes in the hand sink.

RCA: A handwashing facility may not be used for purposes other than handwashing.

Observed multiple food items cooling by nonapproved method.

CA: PIC placed food into shallow pans and rapidly cooled it with ice.

RCA: Placing the food in shallow pans; Separating the food into smaller or thinner portions, Using rapid cooling equipment, Stirring the food in a container placed in an ice water bath.