JAROCHA'S MEXICAN GRILL

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed food that was prepared at 8:30 am being cooled by nonapproved method on racks in room temperature. CA: When cooling foods after cooking once the temperature of the food reaches 135F, place them in a cooler or freezer with lids/tops off. Stir occasionally for temperature uniformity, and check temperatures with thermometers (make sure that you disinfect and dry the thermometer after checking each food item). COS: The cooling foods were placed in the cooler Reach in Cooler.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean cups stacked wet and stored. CA: Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored: (i) In a self-draining position that allows air drying; COS: The cups were rearranged to sit in a self drying manner.