Las 15 Salsas Restaurant

Violations (2)

• 33Corrected on site

  Proper Cooling Methods Used; Adequate Equipment for Temperature Control

  3-501.15 (A) - Priority Foundation: Cooling Methods. 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 sauce containing cooked tomatoes and cooked peppers cooling in deep containers in walk-in cooler at 100-120 °F. Sauce had begun cooling less than two hours prior as per person in charge. Time/temperature control for safety (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, by using ice as an ingredient, or another effective means. Discussed importance of rapid cooling with person in charge. Sauce was placed in a shallow container at time of inspection to rapidly cool. Corrective Action: Corrected at time of inspection.

• 41Corrected on site

  Wiping Cloths; Properly Used and Stored

  3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed wet wiping cloth in sanitizer bucket containing chlorine solution at 25 ppm chlorine. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations (50-100 ppm chlorine). Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.