Lisa's Tortilleria Panaderia Y Barbacoa

Observed barbacoa that is prepared day prior, cooled overnight, then being packaged for distribution. Barbacoa was at 52 degrees F at this time of packaging. Ensure that cooling procedures are properly being followed as such: 1. Once food is removed from cooking and reaches 135 degrees F, food is alloted 2 hours max to cool from 135 to 70 degrees F. 2. Once food is at 70 degrees then food is alloted 4 additonal hours max to cool down to 41 degrees F. 3. Once food is at 41 degrees F, food can be

Employees do not have food handler certificates and should have certification completed by next routine inspection, and copies maintained on site.