LA HACIENDA MEXICAN RESTAURANT

Observed potentially hazardous food located in the food prep cold hold and in the drawer cooler that measured in the temperature danger zone (see measured observations). Per PIC the items in the food prep unit were there since 9am and the PHFs in the drawer cooler were in the unit since 11am. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace units if necessary.

Observed pork thawing on a rolling rack. [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.

Observed soiled wiping cloth on cutting board. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed open bulk food in dry storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold (pico de gallo 46F). Per employee, the unit was just refilled with the pico de gallo about 20 minutes prior. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC put pico de gallo into walk-in cooler to rapidly cool.

Quat concentration in sanitizer bucket measured at 100ppm. [CA] Ensure quat concentration measures at 200ppm.