LAS TORTAS LOCAS #10

5-1A: .04(5)(d)Observed gyro meat being reused from the previous day. Raw animal foods that are cooked using a non-continuous cooking process shall be:

1. Subject to an initial heating process that is no longer than sixty minutes in duration; (P)
2. Immediately after initial heating, cooled according to the time and temperature parameters for cooked time/temperature control for safety food; (P)
3. After cooling, held frozen or cold, as specified for time/temperature control for safety food; (P)
4. Prior to sale or service, cooked using a process that heats all parts of the food to the minimum cook temperature; and (P)
5. Prepared and stored according to written procedures approved by the Health Authority. (Pf) Corrective Actions: Gyro meat was discarded.

11C: .04(6)(c)Observed frozen meats being thawed at room temperature on rolling cart.// Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: //Meats (still frozen) were placed inside the walk-in cooler to thaw under refrigeration.//

14B: .05(10)(e) 1,2,4Observed multiple clean containers that were stacked still wet. *SECOND CONSECUTIVE VIOLATION.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: //Containers were place on the 3-compartment sink to be rewashed, rinsed, sanitized and allowed to air-dry.//

17D: .07(3)(h)Observed employee personal items (hat, jackets (x4), purse, phone) stored on shelves units and hanging from a wall above facility food.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: //Employee personal items were relocated to a designated area.//