Monarca Mexican Restaurant & Wings

Observed multiple containers of queso cold holding in WIC#1 in main kitchen above 41°F (see temp log). CA: TCS foods shall be maintained at 41°F or below or 135°F or above. COS: PIC stated queso was cooked and placed in WIC the night before. Cooling parameters not met therefore queso was discarded.

Observed numerous food items cold holding in WIC#2 in main kitchen area above 41°F (see temp log). CA: TCS foods shall be maintained at 41°F or below or 135°F or above. COS: PIC stated all items were in the WIC overnight with the exception of just cooked pasta (actively cooling), chorizo and carnitas that were thawing (below 41°F). PIC discarded all food items out of temperature. Note: After further investigation, it was discovered the unit was set to 40°F, PIC lowered unit to 35°F as recommended. Health dept to check back by correct by date, until then no food product can be held in unit. PIC instructed to place container of water in unit to have an item to check temperature from.

Observed multiple items cold holding in grill coolers in main kitchen above 41°F (see temp log). CA: TCS foods shall be maintained at 41°F or below or 135°F or above. COS: PIC stated items came from WIC#2 (cooler not holding product below 41°F) therefore items were all discarded.

Observed wet stacking of clean dishes on dish shelving. CA: Instructed PIC to unstack dishes and place on rolling cart to fully air dry before stacking or using again.