Calitacos Holdings

Inspector notes: Observed four sealed bags of cooked rice that was cooling according to the person in charge. The rice had begun cooling approximately 3 hours prior to the start of the inspection. The internal temperature of the cooked rice in the bags ranged between 110°F- 119°F. The rice did not achieve the first cooling period of going from 135°F to 70°F within the first 2 hours and was embargoed at time of inspection (see embargo form). Discussed with person in charge that foods that are currently cooling should be no more than 4 inches deep, uncovered and placed up high inside the walk-in cooler for efficient cooling. 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

Inspector notes: Observed no sanitizer testing strips available for the 3-compartment sink chlorine sanitizer. Inspector used personal testing strips to verify that the sanitizer was at the correct concentration of between 50-100 parts per million for the chlorine-based sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. A re-inspection will occur within 10 days or no later than March 27th, 2025

Inspector notes: Observed knife stored in-between the food prep unit swinging lid and the hinge section that connects the prep top lid to the prep unit. Discussed with person in charge to store the knife in a clean container. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection