La Casa De La Poblanita Mexican Food

Inspector notes: Observed a container of cooked salsa that had just been placed into a tall, narrow container approximately 8 inches deep inside of the walk-in cooler according to the person in charge. The internal temperature of the cooked salsa was 140°F as measured using a probe thermometer. Discussed with person in charge that cooling foods should be placed into a wide, flat shallow pan at a depth of less than 4 inches deep, uncovered and placed up high inside of the walk-in cooler to complete the cooling process. The person in charge transferred the cooling salsa to a wide, flat shallow pan approximately 3 inches deep and placed up high in the walk-in across from the fans. 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 two scoops stored in a container of water on the flat top griddle. The temperature of the water the scoops were stored in as measured using a probe thermometer was holding at 109°F. Discussed with person in charge that if the intent is to store the scoops in water, the water must either be continuously running, or it must be at 135°F or above in temperature. Person in charge removed the utensils from water and stored them in a dry location

Inspector notes: Observed thick layers of dirt and grime that are building up underneath the 3-compartment sink and the surrounding areas. Observed food scraps and other food debris in the back food prep area where the 3-compartment sink is located. Discussed with person in charge to clean these areas on a more frequent basis to minimize the accumulation of dirt and grime. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection