Tortas Ahogadas Guadalajara En Chandler

Inspector's notes

Observed cooling menudo in a large, metal stockpot with internal temperatures ranging from 43-47*F when measured with a probe thermometer. Inside the stock pot, observed a layer of fat on top of the soup and more than 12 inches of cooling foods inside. Observed the stock pot on the lowest shelf in the walk in cooler. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS foods cooling in the prep cooler including cooked onions and chicken from 56-70*F and pico at 65*F. PIC stated all foods had been in the cooler for approximately 2 hours. In the walk in cooler, observed cooling potatoes in a large, plastic container with 10-12 inches of cooling food. PIC stated the potatoes had been cooling for approximately 1 hour. Observed a large stockpot of cooling soup measuring 165-170*F, internally. Observer 12+ inches of cooling soup. Per PIC, the soup had been in the cooler for 25 minutes. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed that prep cooler are not intended to cool TCS foods. PIC relocated the cooling foods from the prep cooler into the freezer to rapidly cool. Advised PIC to air cool dense foods until active cooling begins. Discussed excessive amounts of warm foods in the cooler may put strain on the walk in cooler. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed various employee drinks with open lids stored above foods and food prep areas throughout the establishment. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed wiping cloths stored in a sanitizer bucket PIC stated was bleach solution. Observed the solution over 200ppm chlorine (flashed.) Sanitizer was diluted by PIC to approved levels at time of inspection (50-100ppm.) Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pooling water in the inside of the long prep cooler on the line. Discussed pooling water may provide pathogen harborage conditions and should be removed regularly. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut cabbage at the salsa bar with an internal probed temperature of 55 degrees F. Observed red and green salsa at the salsa bar with an internal temperature of 55 degrees F. Person in charge (PIC) stated items have been out for less than 2 hours. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the walk in cooler, observed a small container of grasa with a discard date of 06/20. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.