El Coyote 2

Observed multiple TCS foods (bulk salsa, sliced tomatoes, pico, shredded lettuce) not cold held 41°F or below in produce WIC (see temp log). Noticed 1/2 fans running, PIC will get serviced and put container of water to monitor holding temperature.

CA: TCS foods shall be cold held at 41°F or below.

COS: PIC discarded all TCS items. Health dept. to check back by correct by date before unit is to be used/food items are stored.

*4/21/26 UPDATE: Cooler was repaired and confirmed it was holding at proper temperature (sliced tomatoes @ 36°F).

Observed multiple containers of queso and a pot of rice in 3 door RIC and WIC in main kitchen (see temp log).

CA: Cooked TCS foods shall be cooled within 2 hours from 135°F to 70°F and within a total of 6 hours from 135°F to 41°F or less.

COS: PIC discarded food items. Advised PIC on cooling methods. He plans to use shallow containers and leave food uncovered when cooling in addition to the initial ice bath he already implements.

Observed dishes and chip basket in handwash sink located near vegetable sink in main kitchen area. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. COS: PIC instructed employee to remove dishes and sanitize sink after.

Observed employee washing dishes in vegetable sink. CA: Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only. COS: PIC instructed employee to only use that sink for vegetables, and had an employee sanitize the sink after removing dishes.

Observed multiple hand sinks in main kitchen being used for operations other than handwashing. A handwashing facility may not be used for purposes other than handwashing. CA: Educated PIC of the operations of hand sinks.

Observed employee personal item in main kitchen area. CA: PIC had employee relocate item to designated area.