Tatemados

Inspector notes: Observed containers of raw chicken and raw marinated pork above ready to eat containers of consommé and a large container of cooked tripas inside of the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed containers of roasted peppers in plastic bags inside of metal pans inside of the walk-in cooler with internal temperatures as measured using a probe thermometer ranging from 46°F - 48°F. According to the person in charge, the peppers were roasted and placed into sealed bags the night before. The peppers were improperly cooled and were embargoed at time of inspection (see embargo form). Discussed with person in charge to cool foods in wide, flat shallow pans that are uncovered inside of the walk-in cooler. 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: Observed a container of roasted jalapenos sitting on the counter in the kitchen with an internal temperature as measured using a probe thermometer of 81°F. According to the person in charge, the roasted jalapenos had been on the counter for almost 2 hours and was embargoed at time of inspection (see embargo form). Discussed with person in charge that hot holding foods must be kept above 135°F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above

Inspector notes: Observed a container of cooked mashed pinto beans inside of the walk-in cooler with a date mark of 2/20. According to the date mark on the beans, the beans should have been sold or discarded by the end of the day on 02/26. The pinto beans were embargoed at time of inspection (see embargo form). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)