Doritas Tacos

Inspector's notes

Observed shredded cheddar cheese reading 55°F, shredded white cheese at 53°F, and shredded cabbage reading 60°F in fridge. Per PIC, foods were placed in fridge at 10am. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Dry ice was placed over cheese to rapidly cool, reading 48°F for cheddar cheese and 47°F for white cheese after 15 minutes. After waiting an additional 30 minutes and keeping the fridge closed, cabbage read 49°F, cheddar cheese read 36°F, and white cheese read 28°F. After an additional 15 minutes, the cabbage read at 43°F. This indicates that all foods previously out of temperature were brought back into temperature during the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed only working fridge (out of two on unit) reading ambient temperature of 47.3°F on a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. After moving foods off of the top shelf, creating space for proper airflow, and another reading with the min/max thermometer with the fridge closed for 15 minutes, the fridge reached 30.8°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no test strips for sanitizer upon request. Test strips are required for any sanitizers used with food contact surfaces. PIC obtained test strips before end of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no Commissary Logs to ensure proper sources are used for obtaining fresh water and disposal of grey water. Commissary logs must be on hand at all times during operation so that they are accessible for inspection. PIC was notified that this document should be on the truck at all times for future inspections. Corrective Action: Correct prior to next routine inspection.