Irma’s Mexican Food

Inspector's notes

Observed a deep (greater than 6 inches) metal container of cooked and cooling chicken soup in the reach-in refrigerator. According to the person in charge, the soup had been cooked and placed into the refrigerator approximately 30 minutes prior to the start of the inspection. The internal temperature as measured using a probe thermometer was around 101°F. The person in charge transferred the chicken soup to a wide, flat shallow pan and placed it up high inside of the reach-in refrigerator under the fan so it could rapidly chill down to 41°F. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed some wiping cloths stored dry on a cutting board. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a handwashing sink next to the 3-compartment sink that is starting to become detached from the wall. Discussed with person in charge to reseal the handwashing sink with silicone or caulking so that it is smooth and flush to the wall. The person in charge will have the sink resealed. Corrective Action: Correct prior to next routine inspection.