ROCCO'S TACOS AND TEQUILA BAR

Violations (4)

• 03D-02-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, chicken mix (49F - Cooling), operator stated item held in unit from previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, chicken mix (49F - Cooling), operator stated item held in unit from previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.

  High Priority

• 01B-36-5Critical

  Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, chicken mix (49F - Cooling), operator stated item held in unit from previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.

  High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, chicken mix (49F - Cooling), operator stated item held in unit from previous day, exceeding 6 hours. Product did not reach 41F within 6 hours. See stop sale.

  High Priority

• 03B-01-6CriticalRepeat

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line warmer drawer, cooked fish (120F - Hot Holding). Operator stated items held approximately 1 hour. Advised operator to reheat item to 165F. Operator placed onto stove top to reheat.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line warmer drawer, cooked fish (120F - Hot Holding). Operator stated items held approximately 1 hour. Advised operator to reheat item to 165F. Operator placed onto stove top to reheat. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 29-49-6

  Standing water in bottom of reach-in-cooler. At cook line low boy, standing water inside reach in cooler.

  Basic - Standing water in bottom of reach-in-cooler. At cook line low boy, standing water inside reach in cooler.

  Basic