Rico's Tacos Flantastic

Observed 2 different sanitizers stored on food prep/storage tables (Tilex spray cleaner/jug of lavender cleaner). VOS, both cleaners were moved to the designated area in dish room.

Observed 3 pans of chopped beef stored in the reach in cooler that was not cooling properly; Temperatures were in the 80's with only 30 minutes left in the cooling process, COS, the facility reheated all three bins on the grill and begin the process again. Coached on the cooling process and using shallow bins/venting the bins used/ and placing bins in the freezer for rapid chilling.

Observed several foods (chorizo, diced tomatoes, diced mangos/drink toppings, bin of fish) stored uncovered in coolers and a bin of chips stored uncovered in the back of the kitchen. COS, PIC placed lids on the foods.

Observed TCS foods cold held at greater than 41 degrees Fahrenheit in the prep top unit by the stove. COS, the PIC discarded TCS foods stored in the cooler since the foods had been in the cooler longer than 4 hours and it is uncertain how long the cooler temperature has been elevated (ambient of 57). Ensure this unit maintains a temperature of 41 or below before using to store TCS foods.

Observed several foods (cut cucumbers, shucked corn, cheese) stored uncovered in coolers. COS, PIC placed lids on the foods.

Observed 2 bins of cooked chicken and a bin of cooked refried beans without date marks. COS, the PIC stated the foods were cooked Saturday and placed the date marks on the foods.

Observed 2 pans of chicken in the walk in cooler that was not cooled properly; chicken was 94 and 108- the pic stated the chicken was placed in the cooler around 1040ish; chicken had not cooled to 70 or below within 2 hours. The pic went through the steps the facility uses to cook/cool chicken. Recommend using shallow pans to cool the chicken and vent the product when placed in the cooler.*chicken was discarded.