Tacos Y Birrieria Los Vales

Inspector notes: Observed several uncovered buckets of consommé in the walk-in cooler that were cooling according to the person in charge. The buckets were uncovered and placed up high inside of the walk-in cooler however it was observed that the buckets had consommé in them at a depth of at least 12 inches or greater. The internal temperature of the consommé as measured using a probe thermometer was around 100°F and had been placed into the walk-in approximately 90 minutes prior to the temperature assessment. The buckets of consommé were placed into large ice baths in their rinsing sinks to rapidly chill down to 41°F. Discussed with person in charge to start using the ice bath method for cooling consommé or to transfer to shallow uncovered containers at a depth of less than 4 inches. 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 some dishes at the clean dishes rack that were stacked together with water still visibly trapped between the stacked dishes. The person in charge separated the wet dishes so they could finish air-drying. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing