SAN MARCOS MEXICAN RESTAURANT

Observed employees cooking sliced chicken and sliced beef (raw animal products) and not cooking them to their required minimum cooking temperatures. Except as specified under paragraphs 2, 3 and 4 of this subsection, raw animal foods such as eggs, fish, meat, poultry, and foods containing these raw animal foods, shall be cooked to heat all parts of the food to a temperature and for a time that complies with one of the following methods based on the food that is being cooked: (i) 145°F (63°C) or above for 15 seconds for: P (I) Raw eggs that are broken and prepared in response to a consumer's order and for immediate service, P and (II) Except as specified under paragraphs 1(ii) and (iii), 2, and 3 of this subsection, fish and meat including game animals commercially raised for food or under a voluntary inspection program; P (ii) 155°F (68°C) for 17 seconds or the temperature specified in the following chart that corresponds to the holding time for ratites, non intact meat, and injected meats; the following if they are comminuted: fish, meat, game animals raised for food, and commercially game animals or under a voluntary inspection program; and raw eggs that are not prepared to a consumer’s order and for immediate service P ; or Minimum Temperature Time °F (°C) 145 (63) 3 minutes 150 (66) 1 minute 158 (70) < 1 second (instantaneous) (iii) 165°F (74°C) or above for <1 sec instantaneous for poultry, baluts, wild game animals, stuffed fish, stuffed meat, stuffed pasta, stuffed pou.

Observed items in walk-in-cooler cold-holding at temperatures greater than 41F. See temperature log. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. COS. PIC discarded items.

Observed refried beans and shredded chicken that were cooked at 10:00am reading at temperatures greater than 70F that exceeded the two hours in which the food items were supposed to be cooled from 135F to 70F. See temperature log. Cooked time/temperature control or safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS. PIC discarded shredded chicken and had food employees reheat the refried beans and start the cooling process over.

Observed refried beans and shredded chicken cooling improperly. Observed items sitting out on prep table at room temperature and not utilizing proper cooling methods that promote rapid cooling. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. COS. PIC discarded shredded chicken and had employees reheat refried beans. Health authority will provide guidance document on proper cooling methods.

In the walk-in cooler, observed box of cut raw beef stored on box of produce. Observed container of cut raw beef stored above a tub of queso. Observed container of raw chicken stored above a box of tortillas. Rule: Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a.