Chilango's Mexican Cuisine

Observed rice, pico de gallo and lettuce being cooled by uneffective methods. Temperatures were unmonitored and not stirred using ice water. Temperatures in product prior to stirring were not on track to meet cooling time threshold. COS: Food employee stirred rice every few minutes until less than 70 degrees Fahrenheit. Lettuce and pico de gallo were stirred every few minutes until less than 41 degrees Fahrenheit.

Observed rice being cooled in covered, deep container sitting unmonitored and not stirred on shallow amount of ice on counter. COS: Water and ice was added to ice bath to product height, lid was vented and PIC had employee stir rice.

Observed horchata being cooled in deep container, covered, unmonitored in reach-in-cooler. COS: PIC vented lid and stirred ice in.