POLLO CAMPERO

Observed cold holding temperature violation TCS foods above 41F in the walk in cooler. CA: Cold hold TCS foods must be maintained at 41F or below. COS: PIC discarded all but 3 bags of mac and cheese and 3 bags of beans. Reheated to hot hold commercially processed foods to 135F at 4:15PM. Initial temperature taken at 3:15PM. Product was taken out of the walkin by delivery truck driver while restocking food product.

Observed hot held TCS food less than 135F in the warmer cabinet. CA: Hot hold TCS foods must be maintained at 135F or above. COS: PIC place the meat in a cooling container of fried chicken that was already cooling in the bottom of the prep top cooler. Initial temperature taken at 3:30PM. Product cooked at 2:40 PM temperature of 165F or above. Cooled to 94F at 4:15 PM, now in the walk in cooler 83F @ 4:45.

Chicken cooling in the bottom of the prep top unit not at a rate to reach 135F to 41F within 6 hours, with 135F to 70F within the first 2 hours. CA:TCS foods cooling must cool from 135-70F within 2 hours, with a total of 6 hours to cool from 135F to 41F. COS: Food placed in the walk in cooler. Temperature at 4:45 is 61F.

Observed cold holding temperature violation at the prep top cooler and middle prep station. CA: Cold held TCS foods must be maintained at 41F or below. COS: TCS foods prepared between 10:44-11:00 AM. Coleslaw will be discarded, labeled 1 hour from 12:40PM. Ice placed on spicy sauce, blue cheese crumbles, and corn.

Observed cold holding temperature violation at the walk in cooler. PIC left cooler door open and rack out side of the walkin while receiving a large shipment of chicken. As they were stacking the product boxes fell over which extended the receipt of delivery longer than expected. CA: 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 PIC elected to keep the product. Ambient temperature of walkin 40F. PIC discarding food.