SOL FOOD - LA BODEGA

Observed a cooling rack in the walk-in cooler holding several containers of cooked pinto beans at 55 F. Per PIC beans were left out of walk-in cooler for about an hour while they were cleaning. Observed shredded cheese on an inadequate ice bath next to cook line at 44 F. Observed shrimp, cheese, ham, and pork in prep top cooler at cook line at 44-45 F. Ensure all potentially hazardous foods are cold held at 41 F or below or hot held at 135 F or above. Recommended to PIC that pinto beans in walk-in cooler be discarded. Instructed PIC to relocate cheese to refrigeration and add ice to ice bath to re-make to be even with the level of the food to hold at 41 F or below. Keep prep top lid closed, monitor temperatures and adjust as needed.

Code CHSC 113996