Salsitas Mexican Food

Inspector notes: Observed a large bucket completely filled with cooked pinto beans on a bottom shelf inside of the walk-in cooler. The internal temperature of the cooked beans as measured using a probe thermometer was at 90°F. According to the person in charge, the beans had been cooked and placed in the bucket and then placed in the freezer for approximately 1 hour prior to placing the bucket into the walk-in cooler. The beans were removed from the bucket and placed into wide, flat shallow pans in ice baths to rapidly chill the beans to 41°F. 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 several pans and other dishes at the clean dishes rack that were stacked together with water still trapped inside of the nested pans. Person in charge separated the nested pans so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing

Inspector notes: Please ensure that there is at least one person present during all hours of operation with a Certified Food Protection Manager (CFPM) certificate. Person in charge is actively working towards their renewal of their CFPM certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed two knives stored between a prep unit and an adjacent prep table on the prep line. Discussed with person in charge that 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