TACO CHULA

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler shredded lettuce (47F - Cold Holding) at 2:40 since 11:40; creama (76F - Cold Holding) at 2:40 since 2:10, per operator product not portioned or prepared today, discussed with operator cold holding operator moved products to chill.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top cooler shredded lettuce (47F - Cold Holding) at 2:40 since 11:40; creama (76F - Cold Holding) at 2:40 since 2:10, per operator product not portioned or prepared today, discussed with operator cold holding operator moved products to chill. **Corrective Action Taken**

High Priority

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41F, discussed cooling with operator see stop sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41F, discussed cooling with operator see stop sale.

High Priority

Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected to 200ppm quaternary.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 100ppm) discussed with operator who corrected to 200ppm quaternary. **Corrected On-Site**

High Priority

Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41F, discussed cooling with operator see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41F, discussed cooling with operator see stop sale.

High Priority

Old labels stuck to food containers after cleaning. In walk in cooler container of cooked chicken per operator product prepared today bearing old label, discussed with operator.

Basic - Old labels stuck to food containers after cleaning. In walk in cooler container of cooked chicken per operator product prepared today bearing old label, discussed with operator.

Basic

Reach-in cooler shelves with rust that has pitted the surface. Discussed with operator to repair or replace.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Discussed with operator to repair or replace.

Basic

Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41F, discussed cooling with operator see stop sale. In reach in cooler cooked corn (64F - Cooling) at 2:35 since 12:00 to 63F at 3:10, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed lid to allow adequate air flow cooling.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In various coolers diced tomatoes (49F - Ambient Cooling) at 2:40 since 10:00, at this rate of cooling product never reached 41F, discussed cooling with operator see stop sale. In reach in cooler cooked corn (64F - Cooling) at 2:35 since 12:00 to 63F at 3:10, at this current rate of cooling product will not reach 41F within 6 hours, discussed with operator who removed lid to allow adequate air flow cooling. **Corrective Action Taken**

Intermediate

Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door gaskets soiled with accumulation of soiled and food residues, discussed with operator to clean and sanitize.

Basic - Buildup of food debris/soil residue on equipment door handles. Multiple reach in cooler door gaskets soiled with accumulation of soiled and food residues, discussed with operator to clean and sanitize.

Basic

Handwash sink used for purposes other than handwashing. Hand washing sink at front counter used to dump ice, discussed with operator.

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at front counter used to dump ice, discussed with operator.

Intermediate

Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dish washing area and cook line vents soiled with dust debris, discussed with operator to clean and sanitize.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen above dish washing area and cook line vents soiled with dust debris, discussed with operator to clean and sanitize.

Basic

Cutting board has cut marks and is no longer cleanable. Flip top cutting boards grooved and no longer cleanable, discussed with operator to clean and sanitize.

Basic - Cutting board has cut marks and is no longer cleanable. Flip top cutting boards grooved and no longer cleanable, discussed with operator to clean and sanitize.

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line gas line pipe soiled with accumulation of grease and food. Discussed with operator to clean and sanitize.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line gas line pipe soiled with accumulation of grease and food. Discussed with operator to clean and sanitize.

Basic