Tocaya Modern Mexican

Inspector notes: At the prep area across from the ware washing station observed two trays of cooked chicken tinga with internal temperatures between 95-99°F cooling in shallow ice baths with ice contacting only the bottom of the pans. After reviewing the cooling logs it was determined the chicken tinga had been cooling since 12 PM (1 hour). After checking the internal temperatures 30 minutes later (1.5 hours) the chicken tinga's temperature measured between 90-95°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 surround the product, by using ice as an ingredient, or another effective means. All trays of food were moved to the walk in cooler at time of inspection to rapidly cool. Final temperature measured at 70°F at 2PM (2 hours). Provided cooling methods document, if using ice baths ensure all sides of the container are surrounded by ice

Inspector notes: Observed no certified manager on premise during time of inspection. Discussed with the person in charge that the establishment should have a certified manager present during hours of operation

Inspector notes: Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the chef that the cleaning frequency should be increased to preclude the accumulation of soil and mold

Inspector notes: Observed cutting boards on the cook line that were heavily scarred and stained from knife usage and food contact. Discussed with the person in charge that the boards should be smooth and free of cracks and crevices. Recommended have the boards planed or replaced