EL TORERO MEXICAN RESTAURANT

3 findings recorded on Jun 25, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Salsa not cooling at a fast enough rate to meet cooling requirements, see temperature chart. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Salsa in WIC moved to ice bath. Salsa in ice bath pushed into ice bath stirred. //

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Salsa not cooling at a fast enough rate to meet cooling requirements, see temperature chart. // TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Salsa in WIC moved to ice bath. Salsa in ice bath pushed into ice bath stirred. //

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Salsa in WIC not cooling at a fast enough rate to meet cooling requirements. Salsa was in covered containers in tight middle shelf on the corner with restricted air flow. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Salsa in WIC moved to ice bath. Salsa in ice bath shoved into…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Salsa in WIC not cooling at a fast enough rate to meet cooling requirements. Salsa was in covered containers in tight middle shelf on the corner with restricted air flow. // Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Salsa in WIC moved to ice bath. Salsa in ice bath shoved into ice bath and stirred. //

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 17D ↗

   Ventilation and lighting

   Employees purse and beverages stored with customer food. // Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items relocated to an approved location. //

   Inspector’s full note

   Inspection item: Inspection item 17D

   Code .07(3)(h)

   Employees purse and beverages stored with customer food. // Dressing rooms or dressing areas shall be designated and used if employees routinely change their clothes in the establishment. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: Personal items relocated to an approved location. //

   Official report · Item 17D ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.