EL SOL MARKET

Inside the walk-in refrigerator: measured internal temperature of cooked meats to be 44-45F. PIC stated meats were cooked last night. Meats were stored inside tall metal containers (more than 6 inches tall); PIC stated dishes are usually cooled by placing containers without lids into the walk-in refrigerator, then lids are put on later. Note: other items in the walk-in refrigerator measured 41F and below. [CA] Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently [SA] Meats were voluntarily discarded. See VC&D form.

Inside an upright freezer: observed raw meats stored above cooked tamales. [CA] Store raw animal products below/away from ready-to-eat foods to prevent cross-contamination.