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Quesada Burritos and Tacos 240

1202B 56th St, Delta · Restaurant

4 inspections

  1. Routine Inspection

    0 infractions

  2. Routine Inspection

    0 infractions

  3. Routine Inspection

    1 infraction

    • 203 - Food not cooled in an acceptable manner [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Staff explained improper cooling procedures for cooked pot of black beans. Staff indicated the product would be cooled in the large pot on the counter to 30C and then placed in freezer 3-4 hours later.
      • Corrective Action(s): Discussed with staff proper cooling procedures. Use ice wand and/or ice bath to cool black beans. Black beans must be cooled from 60C-20C within 2 hours or less, and then from 20C-4C within 4 hours or less to prevent pathogen growth. Methods to speed up cooling: ice wand, ice bath, cooling in smaller portions, using shallow containers. *Use timer to track cooling times.
      • Violation Score: 5
      • 206 - Hot potentially hazardous food stored/displayed below 60 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): (1) Black beans, rice, grilled chicken, queso sauce probed between 51C-55C. Items were placed in unit over 2 hours ago.
      • (2) Spicy tofu, spicy pork, barbacoa, soup probed between 49C-57C. Items were placed in unit less than 2 hours ago.
      • Corrective Action(s): (1) Staff discarded black beans, rice, grilled chicken queso sauce during the inspection.
      • (2) Spicy tofu, spicy pork, barbacoa, and soup reheated to 74C. Hot holding unit was turned up during inspection and measured above 60C. Hot foods must be held at 60C or hotter to prevent pathogen growth in the danger zone.
      • **Ensure adequate levels of hot water are placed inside the hot holding unit to allow for steam contact around insert.
      • **Ensure the hot holding unit is operating at 60C or hotter before placing heated foods into the unit.
      • Violation Score: 5
  4. Routine Inspection

    0 infractions