Dos Vaqueros Mexican Food

Proper Cooling Time and Temperatures

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked whole beans in the cooling unit with an internal temperature of 47°F. The date marking indicated that the beans had been prepared the previous day, which the Person in Charge (PIC) confirmed. Additionally, a large pot of cooked whole beans was observed in the walk-in cooler near the dry storage area with an internal temperature of 47°F. The PIC stated that the cooked whole beans in the cooling unit had been transferred from the large pot stored in the walk-in cooler. All TCS foods improperly cooled were discarded by PIC at time of inspection. 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. Corrective Action: Corrected at time of inspection.

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