TACOS TO GO

Approved thawing methods used — Inspector Note: Upon entering main kitchen, observed a bag of frozen raw chicken and 2 bags of frozen beef improperly thawing in the 3 compartment sink not fully submerged in water or no running water. C/A: Time/temperature control for safety food shall be thawed completely submerged under running water at a water temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow and for a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F. COS: PIC turned on cold water and began to thaw correctly.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed, in main kitchen under 3 compartment sink, a box of frozen raw beef stored on ground. C/A: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination, and at least 6 inches above the floor. COS: PIC placed raw beef in 3 compartment sink to thaw.

Wiping cloths: properly used and stored — Inspector Note: Observed wet wiping cloth stored on counter in main kitchen in-between use. C/A: Cloths used for wiping food and nonfood-contact surfaces shall be stored in-between use in a sanitizer concentration of 50-100 ppm (Chlorine). COS: PIC placed towel in dirty towel area.

Food stored covered — Inspector Note: Observed, in bottom of prep top cooler in main kitchen, a pan of diced onions and 2 pans of shredded cheese stored uncovered. C/A: Except for cooling, food shall be protected from overhead contamination by covering food. COS: PIC placed lids on all pans.