ATALAYA CAFE

Ensure sanitizer dispenser is dispensing 200ppm of quaternary ammonia. About 50-100ppm observed (but all dishes are put in dishwasher with sufficient sanitizer).

Code CHSC 114099.6

Bar 3 comp sink at 115F. Requirement is 120F. Repair.

Code CHSC 114192

Ensure potentially hazardous food (PHF) is cooled rapidly from 135F to 70F within 2 hours and from 70F to 41F within 4 hours (no more than 6 hours total). Observed green chile sauce cooling down slowly (at 86F after about 1.5 hours) in ice bath. Stir these regularly while cooling and add more ice to ice bath. Cool food down to 41F prior to placing in prep top. Recommend using cooling logs to confirm cooling process is adequate.

Code CHSC 114002.1

Green chile sauce at 79F in pan by pizza oven. Keep potentially hazardous foods below 41F or above 135F. Sauce moved to stove to be reheated.

Code CHSC 113996

Keep front hand sink near prep fridge supplied with paper towels at all times.

Code CHSC 113953.1