AL PAN CALIENTE

6-1C: .04(6)(d)Observed multiple containers of salsa and shredded chicken prepped previous day that did not properly cool (2ND REPEAT OF VIOLATION, IF MARKED OUT AT NEXT INSPECTION PERMIT MAY BE SUSPENDED.) TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: All items discarded

6-2: .04(6)(h)Observed multiple items held longer than 7 days. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: All items discarded.

6-2: .04(6)(g)Observed all items date marked for 8 days instead of 7. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items properly remarked

11A: .04(6)(e)Observed multiple salsas and chicken cooling in deep covered containers (2ND REPEAT OF VIOLATION, IF MARKED OUT AT NEXT INSPECTION PERMIT MAY BE SUSPENDED.) Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Reviewed cooling methods with person in charge, all foods discarded.