EL TACO VELOZ VI

6-1C: .04(6)(d)Salsas and cooked jalapenos prepared this morning did not cool to 41F or below on salsa bar. See temp log. Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.

6-1C: .04(6)(d)Two containers of sliced tomatoes not cooling at a fast enough rate. See temp log. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Methods changed to allow faster cooling.

11A: .04(6)(e)Two containers of sliced tomatoes with containers stacked on top and lids closed. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: Containers removed from bottom of the stack and lids removed to allow faster cooling.

14B: .05(10)(e) 1,2,4Several clean containers stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers cleaned and sanitized again, then allowed to air dry.

2-2D: .06(2)(o)Food tray in front handsink. Utensil stored in handsink next to walk in cooler. Dust pan stored in handsink across from mop sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All items removed from sinks. Sinks cleaned and sanitized.

17D: .07(3)(h)Wallet and cell phone stored above prep table. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Items moved to a designated area.