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#9 Cooling Methods Major <br /> OBSERVATIONS:The pinto beans in the walk-in cooler are 56F. Per owner's wife,these were cooked last night. <br /> When cooling food, cool to 70F within 2 hours and then from 70F to 41 F within 4 hours. Separate into smaller, shallower <br /> containers, stir frequently, use an ice bath, add ice as an ingredient,or use rapid cooling equipment. <br /> Pinto beans were discarded. <br /> CALCODE DESCRIPTION:All potentially hazardous food shall be RAPIDLY cooled from 135#F to 70#F, within 2 hours, and then from <br /> 70#F to 41#F, within 4 hours. Cooling shall be by one or more of the following methods:in shallow containers;separating food into smaller <br /> portions;adding ice as an ingredient;using an ice bath,stirring frequently;using rapid cooling equipment;or using containers that <br /> facilitate heat transfer. (114002, 114002.1) <br /> OVERALL INSPECTION NOTES AND COMMENTS <br /> FOOD ITEM--LOCATION--TEMP°F--COMMENTS <br /> pastor--73.00°F beef-prepping--101.00°F--101-11 OF-cooked-cutting up <br /> beef at hot hold--157.00°F nacho cheese--161.00°F <br /> pinto beans in walk-in--57.00°F--discarded 2 door prep--41.00°F <br /> chicken-cooling--170.00°F refried beans at hot hold-- 146.00°F <br /> hand sink--100.00°F pinto beans at hot hold--144.00°F <br /> guacamole--37.00°F shredded cheese--41.00°F <br /> walk-in cooler--41.00°F restroom hand sink--100.00°F <br /> rice at hot hold--171.00°F <br /> NOTES <br /> Owner's wife is on site and is not aware of the complaint. Per owner's wife, no additional complaints (similar in nature)have <br /> been received. Per owner's wife, no employees have been ill with similar symptoms. <br /> The routine inspection of the facility was conducted at the same time as the complaint investigation. <br /> Major violations were identified.A re-inspection will occur in 3 weeks(on or after 11-8-21) <br /> No signature obtained <br /> Report typed up in the office 3:39p-3:56pm <br /> The person in charge is responsible for ensuring that the above mentioned facility is in compliance with all applicable sections of the California Health and <br /> Safety Code.If a reinspection is required,fees will be assessed at the current hourly rate. <br /> Received by: Name and Title: Discussed w/Socorro Padilla,owner' <br /> EH Specialist: KADEANNE LINHARES Phone: (209)616-3025 <br /> FA0017971 C00054329 SC544 10/18/2021 <br /> EHD 16-23 Rev.01/07/2021 Page 2 of 2 Complaint Inspection Report <br /> 1868 E. Hazelton Avenue I Stockton, California 95205 1 T 209 468-3420 1 F 209 464-0138 1 www.sjgov.org/ehd <br />