GALA

In the cold holding unit, fresh salsa internal temperture readings were at 52F, and 54F, and green salsa 50F, and pico de gallo sauce 48F. In addition, in the large cold holding unit, sour cream internal temperature reading measured 50F, cheese 50F, cooked chicken 48F, and al pastor 47F in the preparation area. [CA] Potentially hazardous foods shall be held at or below 41F or at or above 135F when hot.

Code CHSC 113996

In the walk-in refrigerator, observed pinto beans container with internal temperature readings of 46F, 45F, and 44F in different parts of the food, and cooked rice at 44F and 45F. According to the owner, pinto beans and rice were prepared, cooked, and cooled yesterday (09/27/2023). [CA] Food that are cooked and then cooled must be cooled from 135F to 70F within 2 hours, and from 70F to 41F within 4 hours. Total of 6 hours.

Code CHSC 114002

An employee was observed performing multiple tasks and then proceeded to grab ready-to-eat food (lettuce) without washing his/her hands or using utensils in the preparation area. [CA[ To prevent cross-contamination, ensure employees properly wash and dry their hands before handling ready to eat food. Food employees shall not contact exposed ready-to-eat food with barehands and shall use suitable utensils such as spoon, tongs, deli tissue, or gloves.

Code CHSC 113961