Jalapeno Bucks

Inspector notes: Observed portions of brisket in the cooling process fully wrapped with multiple layers of heavy duty aluminum foil in walk-in stacked on top of each other on rack. Observed a container of salsa with lid on in standing refrigerator inside main kitchen, which per PIC was recently prepped. Discussed leaving things uncovered and organized in such a way that facilities the circulation of heat away from the surface of the food. All TCS foods cooling were uncovered to allow for rapid cooling. 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

Inspector notes: Observed large pots of burrito meat with an internal ambient temperature of 130*F in the walk-in refrigerator. Pots were covered with aluminum foil. Observed large plastic containers of brisket stacked on top of each other during the cooling process. Discussed leaving things uncovered and organized in such a way that facilities the circulation of heat away from the surface of the food. Advised using shallower pans and purchasing ice wands for beans, burrito meat and salsa. All TCS foods cooling were uncovered to allow for rapid cooling. 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

Inspector notes: Observed kitchen employee preparing mixed salsa and employee portioned into large containers and put lids on and stacked together inside sliding glass door fridge, discussed with manager the need to send items with the walk-in to cool with lids off in order to reach 41*f rapidly. Items were sent to walk-in with lids off to cool