CARMEN'S LA HACIENDA LLC 3

Observed the following foods held at unsafe temperatures that were previously cooked and cooled: Chili verde and green sauce measuring 47-48 degrees F, 5 liters of each cooked 2 days ago, 4 qt of tomato sauce measuring 48 degrees F cooked 2 days ago, pinto beans measuring 47-50 degrees F cooked yesterday about 10 lbs, tortilla soup 46-47 degrees F cooked yesterday 10 liters, cooked rice 52-53 degrees F cooked yesterday about 10 lbs, cooked chicken 48-52 degrees F cooked yesterday 12 qts, red sauce 42-52 cooked yesterday 12 quarts. All food items listed above were voluntarily discarded. Ensure to cool all potentially hazardous foods from 135 to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F within 4 hours. Ensure to utilize approved cooling methods such as ice baths and stirring frequently, separate food into thinner smaller portions, using an ice wand. Provided person in charge with cooling handouts.

Code CHSC 114002

Observed raw meat (chicken, beef and pork) and sour cream measuring 48 degrees F in the two door reach in refrigerator. Ensure all potentially hazardous foods are cold held at 41 degrees F or below or hot held at 135 degrees F or above. Instructed employees to not overload the refrigeration unit to ensure all items are held at 41 degrees F or below.

Code CHSC 113996