TAQUERIA LA TECAMPANA

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed 2-containers of cut lettuce cooling in RIC 1 tightly wrapped in deep filled container in main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (ii) Separating the food into smaller or thinner portions; (iii) Using rapid cooling equipment; (iv) Stirring the food in a container placed in an ice water bath; (v) Using containers that facilitate heat transfer; (vi) Adding ice as an ingredient; or (vii) Other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lettuce rearranged in pans half filled and uncovered in RIC.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use containers stored on top shelf in main kitchen facing up, unprotected from contamination. C/A: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. COS: Containers stored facing down.

Toxic substances properly identified, stored, used — Inspector Note: Observed buckets of sanitizer (2) and soap (2) stored on prep tables above food (onions and bulk container of flour) and clean equipment in main kitchen. C/A: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in ware-washing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: Sanitizer and soap buckets stored properly.