MONTERREY MEXICAN RESTAURANT

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed three large buckets of salsa sitting at room temperature to cool. CA: 1. 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; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 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: PIC placed salsa in ice and into the walk in cooler.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed all metal pan stacked wet, not allowing room for air-drying. CA: Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored In a self-draining position that allows air drying.