TACO CANTINA

OBSERVED ITEMS IN PREP TOP COOLER HELD USING TIME AS A PUBLIC HEALTH CONTROL WITHOUT TIME/DATE STAMPS.

C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(v) The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded.

COS: DATE AND TIME STAMP WAS PLACED ON TCS FOODS (12/30; 11AM)

Observed TCS food in produce cooler cold holding above 41F. Items listed on food temperature log. Food discarded. CA: TCS food must cold hold at 41F or below. COS: Food discarded.

Observed the produce reach in cooler was cold holding at the bottom section at 45F. The upper portion of the unit was 36F. CA: Coolers must be maintained in good repair and adjustment and maintain at 41F or below. COS: Unit was adjusted to lower temperature and tortilla's at top of cooler were moved to allow for better air flow. Unit temperature was 36F after adjustment.

Observed small moveable prep table preventing access to hand sink in main kitchen. CA:A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: Table moved.

No soap at the hand washing sink in the main kitchen. CA: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC added hand soap to the dispenser.