Chilakil To Go

Inspector's notes

Observed internal temperature range of 71°F-82°F of boiled tomatoes stored inside two-door cooler and prep cooler. Per person in charge (PIC), Tomatoes were boiled on 8/18 at 12pm, then immediately transferred into 5-gallon containers, and then placed onto prep table to cool down. Per PIC, 5-gallon containers of boiled tomatoes were not placed into two-door cooler or prep cooler until 8/19 at 8:30am. Per PIC, no temperature measurements were taken of the boiled tomatoes. Cooked TCS foods shall be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All boiled tomatoes improperly cooled were discarded by PIC at time of inspection. Discussed how to cool large quantities of food. Provided cooling guidance documents. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple sticky fly traps hanging in the kitchen. Traps are near clean dishware and over prep sink. Remove traps and ensure insect control devices are never placed near dishware of food preparation areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge was not able to identify or correct violations during the inspection. Various processes in place do not align with food safety, such as cooling and ware washing. A certified food manager must be present at next inspection.

Inspector's notes

Establishment operating without a certified food manager present.

Inspector's notes

Establishment was operating without sanitizer. A cleaning product was being used in the place of sanitizer. Discussed sanitizer requirement and proper us. Sanitizer was purchased and present by inspection end.

Inspector's notes

Observed red and green salsa in the prep refrigerator measuring with an internal temperature of 65 degrees F. Per PIC and date mark sticker, the salsas were prepared yesterday. The salsas both were in 5-gallon containers with the lids securely fastened. They were recommended for discard. Discussed proper cooling- do not put lids on containers until the product reaches an internal temperature of 41 degrees F. Educated on cooling process and alternative methods.