Nuevos Amigos

Observed shell eggs stored among and above produce in walk in cooler. Always store eggs only above other proteins such as chicken or ground beef/pork.

Observed beef and chicken not cooled t 70°F within 2 hours of reaching 135°F. Both items were cooling in large, deep containers in walk-in and stored covered. Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F to 70°F; P and

(ii) Within a total of 6 hours from 135°F to 41°F or less.

COS by beginning reheating process in order to start cooling process over.

Observed chicken and beef cooling in large, deep pans in walk-in. Also observed birria meat, potatoes, poblano peppers, and more cooling improper ice baths. There was not a sufficient amount of ice and no water in containers. 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.

COS by reheating chicken and beef to restart cooling process (did not cool to 70F within 2 hours). Ice baths were corrected.

Observed beef, pork, potatoes (all cooked), and raw shell eggs left sitting out at room temperature. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. COS by discarding