TAQUERIA LA TAMPIQUENA

4-2B: .05(6)(n)Observed dishes being sanitized in water with a 0ppm chlorine concentration. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Dishes were rewashed and sanitized in a sanitizer in the required concentration range.

6-1B: .04(6)(f)Observed time/temperature as a safety control foods (TCS) being held below 135 in hot hold unit. (see temp log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: All items were discarded.

6-1C: .04(6)(d)Observed TCS items not cooled down to 41 degrees within 6 hrs. (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: All items were discarded.

6-2: .04(6)(g)Observed several TCS items marked with incorrect date. 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 used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: All items were marked with correct dates.

11A: .04(6)(e)Observed TCS food being cooled in large plastic, covered containers in stand-up cooler. 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: Employees were trained on approved cooling methods.