Pure Taqueria

Observed:

1. Black beans prepared 11/22 not cooled to 41°F within 6 hours of reaching 135°F. Beans were cooled and stored in a large, deep container with beans temping 53°F in the center.
2. Taquitos prepared this morning at 11AM not cooled to 70°F within 2 hours of reaching 135°F. Temperature of product was 87°F at 2PM.
3. Sweet and sour sauce prepared this morning at 11AM not cooled to 70°F within 2 hours of reaching 135°F. Temperature of product was 117°F at 2:15PM.

Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding black beans. Taquitos and sweet & sour sauce were reheated to restart cooling process.

Observed queso, chicken tinga, and sweet & sour sauce cooling on poor ice baths. Items were also not periodically stirred to release heat from center. Also observed taquitos cooling in large, deep container beneath prep top unit.

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

COS by correct ice bath to allow ice water to come up to highest level of food in container. Taquitos and sweet & sour sauce were reheated as they did not reach 70F within allotted time.

Epoxy flooring in cook area and back kitchen are in disrepair. Concrete beneath appears to be exposed. Must repair.

Observed time/temperature control for safety (TCS) foods in grill cooler being cold held above 41°F. Also observed avocado/salsa mixture in squirt bottle stored in prep top unit being cold held above 41°F. TCS foods must be cold held at 41°F or below. COS by adding ice on top of items in grill and moving squirt bottle to reach-in part of unit.

Observed penne pasta prepared at 11AM not cooled to required temperature within allotted time. Penne was cooling in large, deep container that was tightly closed and temping 62°F in the center (temped at 4:45PM). Cooked time/temperature control for safety food shall be cooled:

(i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and

(ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

COS by discarding.

Observed 3 pans of queso not reheated to at least 165°F prior to placement in warmer cabinet--queso was not reheated at all. Temperature of queso was 89°F, 92°F, and 123°F. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. Reheating for hot holding shall be done rapidly and the time the food is between the temperatures of 41°F and 165°F may not exceed 2 hours.

NOTE: hot holding units (warmer cabinets/steam tables) are NOT to be used for reheating--they must be used for hot holding only.