Boricua's Tacos

Observed salsas and shredded cheese in cooler with an internal temperature of 65*F. Person in charge stated foods were placed in cooler at 41*F within 2 hours of inspection and placed foods on ice bath and reach a temperature of 56*F and dropping within 15 minutes. PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you.https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below.