La Torre De Jalisco

Observed refried beans made yesterday to be at 54 degrees F. Ensure that all foods are cooled in following manner to ensure proper temperature and time control. Once food is removed from cooking and reaches 135 degrees F, monitoring must begin. Food is allowed 2 hours to cool from 135 to 70 degrees F. Once at 70, food is allowed an additional maximum of 4 hours to cool from 70 to 41 degrees F. Once foods have reached 41 degrees F, foods can be stored and covered in cold hold units for future use

Improper set up at time of inspection. Compartments were filled in improper order. Ensure to utilize all three compartments for proper washing of wares as follows: 1. WASH 2. RINSE 3. SANITIZE Ensure to provide proper drain plugs and discontinue using plastic single service cups and plastic to plug drains.

Observed trash bags being used for storage of masa. Ensure that only food grade material is used for food storage. Bags were changed while delivering report

Rubber seals at refrigerator doors, bottom flooring of reach in cooler, and metal racks in coolers, should be repaired to be smooth, easily cleanable, and non absorbent. Remove rusty and chipping paint. 90 days will be allotted for these corrections. Ensure to complete within 90 days to avoid demerits during next routine inspection.

Relocate all personal belongings, including personal drinks that were observed today on shelves and tables where foods and preparations of foods take place. Ensure to provide a designated area for all personal items.

Bacon pieces with thick fat, and cooked chorizo were being held off temperature at 65 degrees F and 48 degrees F, respectively. Foods were stated to be put out at 6:30am. Ensure that labels are placed on foods to ensure the 4 hour room temperature mark is not passed. At 4 hours, foods should be reheated or discarded. Manager stated foods was discarded at 10:30