La Michoacana Plus Ice Cream Parlor

Inspector notes: Observed a plastic covered container of cooked corn on the cob inside of the reach-in refrigerator. The internal temperature of the cooked corn on the cob ranged from 50°F - 52°F. According to the person in charge, the corn on the cob had been cooked the night before and cooled overnight. According to the cooling parameters of cooling from 135°F to 70°F within the first 2 hours, and then from 70°F to 41°F within the next 4 hours for a total cooling period not to exceed 6 hours, and the time of inspection, the corn on the cob did not cool within the allotted time and was embargoed at time of inspection (see embargo form). Discussed with person in charge to cool corn in a wide, flat shallow pan uncovered or to utilize ice baths to rapidly chill the food. 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: Did not observe a Certified Food Protection Manager (CFPM) on duty. Discussed with person in charge to work towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation