Rodeo Mexican Restaurant

-Observed multiple TCS/Non TCS food items (Imitation Crab 46, Salsa Verde 47F, Cooked Carnitas (47/48F, Raw Shrimp 50F, Raw Al Pastor 52F, Tomatoes 44/45) not cold holding at 41F or below in the pull refrigeration drawers underneath the flat top grill in the cook area of the kitchen. Ambient temp inside PD was around 45F. Technician on site stated worn/torn gasket seals were preventing unit from maintaining temp. Technician checked coils with ambient temp around 36F. Food items were placed in drawer around 3pm. -Observed Multiple individual bowls of salsa (Salsas 45F, 52F, and 55F) not cold holding at 41F or below in the front under counter reach in cooler near the servers station in the front service area of the kitchen. Ambient temp in unit was around 52F. PIC decreased dial to adjust temperature which unit temped around 39F.Some salsas were placed in cooler in the morning and some around 3pm. *COS, Items in pull refrigeration drawers were placed in ice baths to rapid cool. Individual salsas were discarded upon request.

-Observed multiple TCS food items (Shredded Chicken 124F, Shredded Chicken 127F, Spanish Rice 118F, and Refried Beans 124F) not hot holding at 135F or above in the rear warmer cabinet across from the ice machine in the rear kitchen area of the facility. *COS, Food items were reheated above 165F prior to being placed back in warmer cabinet by cook upon request.

-Observed multiple containers (Large Buckets 48F/47F/46F) of salsa prepped at 9am this morning not cooling to 41F within 4hrs. Per PIC Salsas were prepped and placed in freezer then in walk in cooler to finish cooling. -Observed multiple tcs foods (Queso Cheeses, Cooked Chicken, etc.) not cooling at rate fast enough to reach 70F within 2hrs using cooling predicative rationale. *COS, Salsas were discarded upon request by PIC. Cooling queso cheeses and chicken remained in walk in freezer to rapid cool.

Observed several item in the walk in cooler and the reach in cooler being stored without a cover. COS: PIC had an employee place covers on all the items that were uncovered.