SUPER TAQUERIA RESTAURANTS, INC

PHFs measured above 50F for less than 2h: cheese held in ice and another container stacked above prep cooler insert. PHFs measured at 44F for less than 2h : salsa held in ice bath. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Manager was directed to use smaller containers and add ice for rapid cooling.

Measured water temperature at the hand sink at 81F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Raw meats being left out to thaw at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

The following PHFs were measured at improper holding temperatures between 47F-48F : Sour cream, cheese, cut tomatoes. PIC stated PHFs were stored inside the prep unit less than 2 hours ago . [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Employee handled container of raw beef with gloved hands, then changed gloves and proceeded to make a sandwich without washing their hands in between. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. [COS] Employee was directed to properly wash hands prior to putting on gloves.

Frozen raw meats left to thaw at room temperature. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Wet wiping towels stored on counter, some stored in soap only solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Major : Small containers of cooked meat and sauces left at cooling rack measured between 98F- 110F, per the manager, PHFs were done preparing less than 4 hours ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] PIC was directed to discard PHFs within 4hours from when they were removed from temperature control. Minor : PHFs cooling in covered containers inside the walk in. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Water at the restroom hand sink measured less than 100F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Kept for self service on counter in ice bath for less than 4 hours : measured containers of salsa at 48F, the containers were not fully submerged in ice. [CA] PHFs shall be held at 41°F or below or at 135°F or above.