Azul Tex-Mex Express Base of Operation

Observed deli ham, sausage steak cold holding with internal temperatures above 41F. Drawer cooler under cooktop should be turned down cooler. May also use lids on items that are used less frequently. COS out of temp foods discarded.

Observed items cooling stacked in reach in cooler with tight fitting lids. Cooling is a two-step process for cooked foods temperature must drop from cooking temp to 70F within two hours before placing in cooler to cool from 70F to 41F within an additional four hours. For items prepared at room temp the first step is skipped and just the 4 hour time to get food down below 41F. To speed up cooling try using ice bath and stir method, water must be added to ice bath, shallow containers, or use freezer (still leave uncovered.) When in ice bath, lids should not be placed and items should not be stacked. Monitor temperatures to assure foods are cooling within the regulated times. Repeat Violation.