Los Arbolitos De Cajeme

Inspector notes: Observed a large bucket of cooked and cooled salsa with a depth greater than 12 inches inside of the walk-in cooler with an internal temperature as measured using a probe thermometer of 49°F. Per the person in charge, the salsa had been cooked and cooled the night before. Based on the cooling parameters of cooling from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the salsa did not cool to 41°F within 6 hours based on time of inspection. The salsa was embargoed at time of inspection (see embargo form). In discussion with the person in charge it was determined that the salsa was cooled in the large bucket. Discussed with person in charge to cool salsa in large, wide flat pans placed on the top racks inside of the walk-in cooler, or in an ice bath until it is cooled to 41°F, at which point in can be stored in a larger container

Inspector notes: Observed 2 fryer baskets with broken and/or missing wires. Discussed with person in charge that once wires begin to separate from the main basket body, the fryer basket should be replaced. Person in charge disposed of the broken fryer baskets at time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed employee pull cell phone out of pocket and use phone while cooking food and handling food and utensils without stopping to wash hands afterwards. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection