Panaderia Y Tortilleria Guerrero

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 TCS foods in the walk-in cooler located near the meat display with internal temperatures ranging from 47°F to 55°F. The items included cooked red salsa, cooked green salsa, cooked pork stomach (buche), raw pork skin (cuero con carne), chorizo, cooked pozole, cooked beef soup, and meatball soup. Date marking confirmed that all items were prepared one day prior to the inspection. Observed cooked red salsa in the cold-holding unit located in the front cashier area with an internal temperature of 55°F. Pic discarded all 6 containers. 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. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

FD-07265