RILI B'S TACO SHOP

Violations (1)

• 3-501.14Critical

  3-501.14 Cooling (P) (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P At the time of inspection, observed one pan of birria and one pan of pinto beans cooling in the walk-in refrigerator. Each pan was dated 6/9. Person in charge (PIC) stated the pans were made during the previous shift and were already in the walk-in before they arrived. PIC was unsure how long the pans had been cooling but estimated the birria and beans had finished cooking around 5AM on 6/10. PIC stated that the facility keeps a cooling log but the pans of birria and beans were not listed. PIC stated that after cooking, food is typically cooled using rapid cooling methods, such as using ice. PIC is a certified food protection manager and can demonstrate proper knowledge of cooling procedures, times, and temperatures. Discussed with to continue the use of a log and rapid cooling procedures as well as to ensure all employees are trained in proper cooling. An embargo notice was made for the pan of birria and the pan of pinto beans. Other items in the walk-in refrigerator were observed to be holding at 41*F or below.

  3-501.14 Cooling (P) (A) Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and (2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P At the time of inspection, observed one pan of birria and one pan of pinto beans cooling in the walk-in refrigerator. Each pan was dated 6/9. Person in charge (PIC) stated the pans were made during the previous shift and were already in the walk-in before they arrived. PIC was unsure how long the pans had been cooling but estimated the birria and beans had finished cooking around 5AM on 6/10. PIC stated that the facility keeps a cooling log but the pans of birria and beans were not listed. PIC stated that after cooking, food is typically cooled using rapid cooling methods, such as using ice. PIC is a certified food protection manager and can demonstrate proper knowledge of cooling procedures, times, and temperatures. Discussed with to continue the use of a log and rapid cooling procedures as well as to ensure all employees are trained in proper cooling. An embargo notice was made for the pan of birria and the pan of pinto beans. Other items in the walk-in refrigerator were observed to be holding at 41*F or below.

  Priority