TAQUERIA EL GUERO

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed shelves containing numerous dishes stacked wet in the main kitchen. CA: Dishes mst be dry before stacking. CORRECT WITHIN 72 HOURS.

Food stored covered — Inspector Note: Observed food stored uncovered: front food service 8+ raw proteins stored in reach in drawer, containers stored abo e the grill (cooked proteins chicken, beef, fish, port), and pork in the bottom of the prep top cooler; chips under steam table. CA: Food must be stored covered. COS: Foods covered.

Proper cold holding temperatures — Inspector Note: Cold held TCS foods found at temperatures above 41F in the front food service prep top cooler, reachin in clooler, and two door reach in cooler. CA: TCS cold hold foods must be maintained at 41F or below. COS: Sour cream in the top of the prep top cooler discarded and all other foods cooled to 41F or below.

Proper hot holding temperatures — Inspector Note: Observed beef hot holding at 105F above the front food service flat grill. CA: Hot hold TCS foods must be maintained at 135F or above. COS: Discarded

Proper cooling time and temperature — Inspector Note: Observed green salsa cooling from 80F @11AM to 69F @ 1PM, and 64F at 2:20PM. CA: Prepared cut fruit or vegetables that are TCS foods must cool to 41F within 4 hours. COS: Salsa placed in the walk in freezer temping at 39F at 3PM.