TACOS AMECA #3

Observed PHFs in the food prep cold hold unit that measured in the temperature danger zone (various meats 44F-45F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Adjust, repair or replace unit if necessary to ensure it can hold PHFs at 41F or below. [COS] PIC stated the PHFs have been in the unit for 1 hour and will use time marking until the unit can be repaired (4 hours maximum and PHFs from the unit must be discarded).

Observed potentially hazardous food that measured in the temperature danger zone located in the small food prep cold hold unit (raw fish 46F, chicken nuggets 44F). Per PIC, the PHFs have been in the unit since 930am. The unit is overfilled with loaves of bread on the bottom section. [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. Discontinue overfilling the unit with food due to airflow obstruction. [COS] PIC voluntarily discarded the food.

Observed cooking equipment in the back part of the kitchen that did not have a 6" hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed one handwash station to not have paper towels in dispenser. [CA] Ensure all handwash stations are stocked with handwash supplies. [COS] PIC refilled paper towel dispenser during time of inspection.

Found containers of food stored on floor in walk-in-cooler. [CA] Food shall be stored a minimum of 6 inches off floor.

Found cardboard boxes and aluminium foil used to line prep table and shelvings. [CA] Discontinue the use of cardboard boxes/aluminum foil to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Found black/brown/red like substance on white interior panel of ice machine. [CA] Routinely clean.

Measured 0ppm chlorine concentration in sani bucket at cooks line. [CA] Maintain chlorine concentration at 100ppm. [COS] Operator made another sanitizer solution. Measured final reading at 100ppm.

Found a flat top griddle stored beyond 6 inches of small mechanical exhaust hood (type I) at cooks line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

1. Measured the following PHFs holding between 44F - 45F in walk-in-cooler: diced asada (beef) and raw beef on vertical broiler metal stick. 2. Measured pastor (pork) holding at 43F in 2 door under counter. Per operator, PHFs placed in unit for less than 4 hours. [CA] Maintain all cold PHFs held at or below 41F.