Tacos N Subs

Inspector notes: Observed all potentially hazardous TCS food items in properly cold holding above 41F in the walk-in cooler. See temp log. Internal air thermometer was reading 45F upon entering the cooler. CA: Cold held TCS food shall maintain an internal temperature of at least 41F or below. COS: Temperature records indicate that food was out of temp for less than 4 hours and began cooling. PIC has adjusted the thermostat of the walk-in cooler and will continue to monitor cold hold temps.

Inspector notes: Observed potentially hazardous TCS foods improperly hot holding below 135F (stored in the microwave: baked potatoes 73F, chicken tenders 76F. In the steam well pans: ground beef 120F, 112F). CA: Hot held TCS foods shall maintain an internal temperature of at least 135F or higher. COS: PIC reheated chicken tenders and ground beef to above 165F and discarded the baked potatoes.

Inspector notes: Observed potentially hazardous TCS foods held under a Time as a Public Health Control procedure that were still in use after the 4 hour discard time (shredded cheese, cut lettuce, diced tomatoes, sour cream, ranch, house made sauces). Time logs indicated that all foods were brought out at 10:30am. At 2:55pm the items had not been discarded and were still being used to prepare orders. When new product was brought out from the cooler to begin on TPHC, the same pans from the expired product was used and the food was not at 41F due to temperature issues in the walk-in cooler. CA: If time without temperature control is used as a public health control for TCS foods, the food shall have an initial temperature of at least 41F when removed from temperature control and the food shall be discarded...

Inspector notes: Observed exterior back door left open. CA: Outer openings of a facility shall be protected against the entry of insects and rodents by use of solid, self-closing, tight fitting doors. COS: Employee closed door.