Don Ruben's Mexican Restaraunt

Inspector notes: Observed a large plastic container of salsa with an internal temperature of 61*F inside the walk-in. Observed a container of cheese sauce with an internal temperature of 101*f inside a hot holding unit. Internal temperatures registered with an internal probe thermometer. Per PIC the container of cheese sauce had been taken off the hot line to cool on counter and was accidentally placed in hot holding unit at time of inspection. Per PIC the salsa was made under 4hrs at time of inspection, from cans kept in dry storage, raw ingredients, and then placed in walk-in to cool from ambient. Educated PIC that TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrected at time of inspection