Food Inspections

Big Burritos Mexican Grill

Inpection Notes

11A - proper cooling methods used: adequate equipment for temperature control 511-6-1.04(6)(e) - cooling methods (pf, c) Points: 3 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed cheese dip in cooling state stored fully covered on prep table. Observed diced tomatoes (pico de gallo) and cut lettuce leaves in cooling state while fully covered in walk-in cooler. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Corrective Actions: PIC (person in charge) uncovered cheese dip and placed in ice bath to facilitate rapid cooling. PIC uncovered diced tomatoes (pico de gallo) and cut lettuce leaves in walk-in cooler to facilitate heat transfer. See temperature log for cooling curves.

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