El Cotija Mexican Restaurant

Observed a pan of cooked chile relleno inside the reach in cooler not date marked. Per employee the food was prepped Tuesday. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee date marked the container.

Observed cooked chile poblanos rellenos inside the reach in cooler with a prep date of 5/25/24. A food that requires datemarking shall be discarded if exceeds 7 days, not including the time that the product is frozen. Food discarded.

Observed clean food containers being stacked wet. After cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food. Allow all containers to be completely air dried before stacking.