Taco Bar Cantina

Observed several TCS foods cold held above 41°F in prep top cooler across from fryers. TCS food must be cold held at 41°F or below. AAT setting was 33°F. Must fix prep top unit or utilize Time as a Public Health Control (TPHC). COS by adding TPHC labels.

Observed salsa in dressing bottle in prep top unit temping above 41°F. TCS food must be cold held at 41°F or below. COS by placing bottle in reach in cooler underneath. Highly suggest to use TPHC or store bottle in reach in cooler instead of prep top unit to prevent temperature abuse.

Observed sliced tomatoes sticking out of prep top unit, temping above 41°F. TCS food must be cold held at 41°F or below. Do not stack TCS food past fill line in prep top, as this can lead to temperature abuse. COS by fixing tomatoes to be submerged within prep top unit.

Observed birria sauce hot held on grill below 135°F (grill was not on). TCS food must be hot held at 135°F or above. COS by reheating birria sauce and then placing it on grill actively in use.

Observed chicken cooked yesterday temping 45°F in reach in cooler across from dish machine. TCS food must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours (~33°F the 1st 2 hours, then ~7°F the last 4 hours). Discussed proper cooling methods with PIC. Highly suggest using a cooling log. COS by discarding.

Observed several bins of cheese dip, and a container of rice cooling using improper cooling methods. The bins of cheese dip were cooling since 1:00 PM, temping 97°F at 2:20 PM. The rice was cooling since 1:00 PM, temping 115°F at 2:15 PM. The cheese dip was in large, deep containers in an improper ice bath. The rice was sitting on the counter covered with a lid in a large, deep container. TCS foods must cool from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours, using cooling methods that facilitate rapid cooling. 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; 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.

A proper ice bath should be roughly 80% ice, 20% water and completely submerge the product. Showed PIC how to make proper ice bath.

COS by reheating queso and rice, then placing in sufficient ice baths. Will email PIC helpful handout on proper cooling methods.

Observed PIC make drinks at the bar without a hair restraint on. All employees handling food and drinks must wear a hair restraint if their hair or beard is 0.5 inches or longer.

Observed sanitizer bucket in main kitchen at a concentration above 100 ppm Cl-. Also observed sanitizer bucket in bar area at a concentration below 50 ppm Cl-. Must store wiping cloths in a concentration of 50-100 ppm Cl-. COS by making new solutions. Must use test strips to ensure solution is at the right concentration.