Taqueria El Guerrerense

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 a container of pozole, a TCS food, stored in the walk-in cooler with an internal temperature of 77°F. The Person in charge (PIC) stated that the pozole had been prepared the previous day and left at ambient temperature for more than 9 hours before being placed in the walk-in cooler. The PIC voluntarily discarded the pozole at the time of inspection. Discussed with the PIC the importance of properly cooling TCS foods and ensuring they are not left at room temperature for extended periods to prevent the growth of harmful bacteria. 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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