Tequila Mama Taqueria

6-1A: .04(6)(f)Observed raw calamari, raw chicken, and raw shrimp being held higher than 41 degrees in the open top prep cooler across from frying station.( See Temp Chart) Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Person in charge discarded the shrimp. The calamari and the chicken were held less than four hours and were allowed to be cooled back down to 41 degrees or below.//

14B: .05(10)(e) 1,2,4Observed cleaned sanitized containers on the clean rack in the ware washing area that had been stacked while wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: The person in charge removed the wet stacked containers. The containers were recleaned, sanitized and allowed to dry before stacking on the clean rack.//

12C: .04(4)(m)Observed several wet wiping cloths that were being stored on the carts or the prep tables in between uses.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Person in charge moved the wet wiping cloths to the sanitizer buckets when not in use.//